tag:blogger.com,1999:blog-1629175743855013102.post8199076391176958287..comments2024-03-28T11:29:46.845-07:00Comments on Whole Health Source: Real Food V: SauerkrautStephan Guyenethttp://www.blogger.com/profile/09218114625524777250noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1629175743855013102.post-86986050938184268662012-06-20T14:05:51.035-07:002012-06-20T14:05:51.035-07:00I was just reading nourishing traditions where the...I was just reading nourishing traditions where they say that sauerkraut is ready in 3-4 days if you use whey as a starting liquid. Does that mean that after 3-4 days you're mostly just ripening the 'flavor' of the kraut, instead of significantly adding to the bacterial population?psychic24https://www.blogger.com/profile/02007506132069495095noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-62261999116889007272008-05-04T20:28:00.000-07:002008-05-04T20:28:00.000-07:00Hi Richard, That sounds delicious. I just made r...Hi Richard,<BR/><BR/> That sounds delicious. I just made ribs for the first time in 6 years the other night. I'm drooling just thinking about it.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-65455554420864806492008-05-03T10:09:00.000-07:002008-05-03T10:09:00.000-07:00Here's a very simple old recipe from mom that tast...Here's a very simple old recipe from mom that tastes great. Made it the other night for friends and it was devoured.<BR/><BR/>Sauerkraut & spareribs<BR/><BR/>- You'll need about 2 quarts of kraut, whether you make yourself of get in bottles (I like the refrigerated Bubbies from Whole Foods -- no sugar, vinegar, or preservatives).<BR/><BR/>- 1-2 whole yellow onion(s), chopped lengthwise.<BR/><BR/>- 4 pounds pork spareribs (you can use other pork cuts as well -- probably just as good).<BR/><BR/>- 1/2 standard spice bottle of caraway seeds.<BR/><BR/>Depending on how "sauer" you want the kraut, you can use most, some, or none of the brine, or you can even rinse it. I generally just drain the brine and use a cup of white wine and the remainder water (sometimes with a little chicken or vegetable broth too) in order to cover the whole thing in the pot.<BR/><BR/>Just toss everything in, bring to a boil, and simmer until the pork is falling off the bone. You can also do it in the crock pot. The other night I used the pressure cooker 'cause I was short for time. Recipe called for 20 minutes once under full pressure, but I let it go about 30 minutes and it was fantastic.<BR/><BR/>It's all in the caraway seeds. That is THE essential flavoring ingredient. Don't be shy. My mom's original recipe reads: "Caraway seeds: LOTS."Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-41372711310657116932008-04-15T17:26:00.000-07:002008-04-15T17:26:00.000-07:00Glad you liked the post, gentlemen.Glad you liked the post, gentlemen.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-36207636310456176912008-04-15T06:16:00.000-07:002008-04-15T06:16:00.000-07:00Great stuff Stephan. I did a similar post some ti...Great stuff Stephan. I did a similar post some time ago for a batch of kraut that I made <A HREF="http://www.modernforager.com/blog/2007/12/23/how-to-make-sauerkraut-or-how-to/" REL="nofollow">here</A>. I'm about to make some tonight actually...exciting!<BR/><BR/>Cheers<BR/>ScottScott Kusteshttps://www.blogger.com/profile/17302199068576114400noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-56348102553890959762008-04-15T00:03:00.000-07:002008-04-15T00:03:00.000-07:00Thanks for sharing that! Always loved sauerkraut b...Thanks for sharing that! Always loved sauerkraut but didn't realize it was so easy to make.Unknownhttps://www.blogger.com/profile/12825726029706055238noreply@blogger.com