I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw about storing in a glass jar in white wine? Vinegar? HELP!!

On 2/18/2015 12:19 PM, Kalmia wrote:
> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw about storing in a glass jar in white wine? Vinegar? HELP!!
>
After opening, canned sauerkraut seems to keep well in the fridge in a
glass screw top jar.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2/18/2015 12:19 PM, Kalmia wrote:

> I bought too big a bag ( for kraut and ribs ) and hate to chuck it.
> HOw about storing in a glass jar in white wine? Vinegar? HELP!!

We just freeze it. I suppose you could freeze portion
sizes on a plate then put them store those in a bag so you
don't have to thaw the whole thing next time.

nancy

On 2015-02-18 17:19:08 +0000, Kalmia said:

> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
> about storing in a glass jar in white wine? Vinegar? HELP!!

If it's the real deal (ie fermented) it will keep for months in a jar.
If it's the instant kind, basically cooked vinegar cabbage with some
caraway seeds thrown in, I wouldn't keep it for more than a few weeks.

You might not get it frozen as is, but you could perhaps rinse off the
brine and freeze it that way.

I successfully froze some of the refrigerated kraut in small (portion) size Ziplocks, with a
minimum bit of Apple juice. It worked great.

N.

On Wed, 18 Feb 2015 09:19:08 -0800 (PST), Kalmia
> wrote:

>I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw about storing in a glass jar in white wine? Vinegar? HELP!!

The refrigerated/fermented kraut can be kept at least a year... put it
in a clean glass jar but don't screw the top down tight, and
refrigerate.... add nothing.

On Wednesday, February 18, 2015 at 1:43:52 PM UTC-5, Sqwertz wrote:
> On Wed, 18 Feb 2015 09:19:08 -0800 (PST), Kalmia wrote:
>
> > I bought too big a bag ( for kraut and ribs ) and hate to chuck it.
> > HOw about storing in a glass jar in white wine? Vinegar? HELP!!
>
> It should keep just fine in the fridge in a jar for a couple months.
> pack it into the jar so the liquid is evenly distributed and reaches
> the top of the kraut.
>
> -sw

Agh - I drained it all! Any other suggestions?

On Wed, 18 Feb 2015 17:18:05 -0800 (PST), Kalmia
> wrote:

>On Wednesday, February 18, 2015 at 1:43:52 PM UTC-5, Sqwertz wrote:
>> On Wed, 18 Feb 2015 09:19:08 -0800 (PST), Kalmia wrote:
>>
>> > I bought too big a bag ( for kraut and ribs ) and hate to chuck it.
>> > HOw about storing in a glass jar in white wine? Vinegar? HELP!!
>>
>> It should keep just fine in the fridge in a jar for a couple months.
>> pack it into the jar so the liquid is evenly distributed and reaches
>> the top of the kraut.
>>
>> -sw
>
>Agh - I drained it all! Any other suggestions?

Aye, aye, aye... you're supposed to swallow that juice.

On 2015-02-18 17:19:08 +0000, Kalmia said:

> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
> about storing in a glass jar in white wine? Vinegar? HELP!!

It will keep pretty much forever in the fridge. (It's already rotten. ;-)
Put it in a glass jar. I'd skip the wine.

--
--
Barb
www.barbschaller.com, last update April 2013

On Wednesday, February 18, 2015 at 8:18:09 PM UTC-5, Kalmia wrote:
> On Wednesday, February 18, 2015 at 1:43:52 PM UTC-5, Sqwertz wrote:
> > On Wed, 18 Feb 2015 09:19:08 -0800 (PST), Kalmia wrote:
> >
> > > I bought too big a bag ( for kraut and ribs ) and hate to chuck it.
> > > HOw about storing in a glass jar in white wine? Vinegar? HELP!!
> >
> > It should keep just fine in the fridge in a jar for a couple months.
> > pack it into the jar so the liquid is evenly distributed and reaches
> > the top of the kraut.
> >
> > -sw
>
> Agh - I drained it all! Any other suggestions?

I have frozen sauerkraut many times by the simple expedient of sticking
in a ziploc and shoving the ziploc in the freezer. Doesn't seem to
matter whether it's drained or not. If it gets kind of freezer burned,
it's no big thing; it seems to all come out fine when it's subsequently
cooked.

Cindy Hamilton

On Wednesday, February 18, 2015 at 11:30:11 PM UTC-5, Melba's Jammin' wrote:
> On 2015-02-18 17:19:08 +0000, Kalmia said:
>
> > I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
> > about storing in a glass jar in white wine? Vinegar? HELP!!
>
> It will keep pretty much forever in the fridge. (It's already rotten. ;-)
> Put it in a glass jar. I'd skip the wine.
>
> --
> --
> Barb
> www.barbschaller.com, last update April 2013

No liquid of any kind? I wouldn't have bought the big bag, but there was a BOGO on the ribs and the big bags were lying right next to it in the meat case.

Need juice? Use Apple juice.

N.

On 2015-02-19 14:58:27 +0000, Kalmia said:

> On Wednesday, February 18, 2015 at 11:30:11 PM UTC-5, Melba's Jammin' wrote:
>> On 2015-02-18 17:19:08 +0000, Kalmia said:
>>
>>> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
>>> about storing in a glass jar in white wine? Vinegar? HELP!!
>>
>> It will keep pretty much forever in the fridge. (It's already rotten. ;-)
>> Put it in a glass jar. I'd skip the wine.
>>
>> --
>> --
>> Barb
>> www.barbschaller.com, last update April 2013
>
> No liquid of any kind? I wouldn't have bought the big bag, but there
> was a BOGO on the ribs and the big bags were lying right next to it in
> the meat case.

I assumed there was liquid -- didn't see the post saying not until
after I posted. If I were going to add liquid, I'd use a weak salt
water solution (brine) rather than vinegar.
--
--
Barb
www.barbschaller.com, last update April 2013

On Fri, 20 Feb 2015 23:17:56 -0600, Melba's Jammin'
> wrote:

>On 2015-02-19 14:58:27 +0000, Kalmia said:
>
>> On Wednesday, February 18, 2015 at 11:30:11 PM UTC-5, Melba's Jammin' wrote:
>>> On 2015-02-18 17:19:08 +0000, Kalmia said:
>>>
>>>> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
>>>> about storing in a glass jar in white wine? Vinegar? HELP!!
>>>
>>> It will keep pretty much forever in the fridge. (It's already rotten. ;-)
>>> Put it in a glass jar. I'd skip the wine.
>>
>> No liquid of any kind? I wouldn't have bought the big bag, but there
>> was a BOGO on the ribs and the big bags were lying right next to it in
>> the meat case.
>
>I assumed there was liquid -- didn't see the post saying not until
>after I posted. If I were going to add liquid, I'd use a weak salt
>water solution (brine) rather than vinegar.

'Zactly... vinegar will kill the fermentation (lactic acid) bacteria.
What size is this "big" bag... I'd have used it all, two pounds of
kraut cooks down to nothing... I'd have gotten TWO "big" bags for the
BOGO ribs. Now the question is what happened to the drained kraut
liquid... would be a major culinary faux pas to pour it down the
drain... makes for a very healthful and delicious beverage, would've
made more sense to dump the drained kraut in the composter... threw
away the best part.

On 2015-02-18 17:19:08 +0000, Kalmia said:

> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
> about storing in a glass jar in white wine? Vinegar? HELP!!

Have you used it yet? :-) It keeps for about forever in the fridge in
a covered container (not metal).
--
--
Barb
www.barbschaller.com, last update April 2013

Melba's Jammin' wrote:
>Kalmia said:
>
>> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
>> about storing in a glass jar in white wine? Vinegar? HELP!!
>
>Have you used it yet? :-) It keeps for about forever in the fridge in
>a covered container (not metal).

Rinsed and cooked kraut freezes well. There are lots of recipes that
use kraut that freeze well. I'd rinse, and fry with spuds n' onions
and serve with egg noodles, or freeze for later. Rinsing removes a
lot of the salt so it freezes better. Pierogis stuffed with mashed
spuds and kraut are delicious, and freeze well.
For me there's no such thing as too much kraut, I can down a pound or
two for a snack... I'll just sleep alone! LOL
Yum:
http://www.foodnetwork.com/recipes/e...ge-recipe.html

On Fri, 29 Jan 2016 17:07:14 -0600, Sqwertz >
wrote:

>On Fri, 29 Jan 2016 17:55:31 -0500, Brooklyn1 wrote:
>
>> Melba's Jammin' wrote:
>>>Kalmia said:
>>>
>>>> I bought too big a bag ( for kraut and ribs ) and hate to chuck it. HOw
>>>> about storing in a glass jar in white wine? Vinegar? HELP!!
>>>
>>>Have you used it yet? :-) It keeps for about forever in the fridge in
>>>a covered container (not metal).
>>
>> Rinsed and cooked kraut freezes well.
>
>Only if you want a sauerkraut slushie. It won't be crisp and will
>have a texture as if you've already simmered it for 2 hours. BTDT.

What a know nothing idiot... not all kraut recipes require crisp...
most peeps prefer hot kraut on their dawg, MORONIC *TEX MEX* DWARF!
What a nudnik, all he cooks is hot pepper tex mex GAR-BAGE, the
freakin' dwarf couldn't even make a decent tuna sandwich, the moroon
wet back dwarf would do a tuna tortilla. Can't cook a lick dwarf!

I'm part German and I hate kraut.