I have been setup at a Home Depot here in the Houston area for 3 weeks. I have had maybe 6 folks total ask for kraut. This is not kraut country.

Ronnie
Tex Grill

I get rid of that canned acidic flavor is simple. Just pour contents into a nonreactive bowl and let sit for at least 1/2 hour before useing. This works extremly well with canned tomatos also. Chow Jim

I’ve been hooked on Vlassic’s Old Fashion w/caraway seed.. Stuff is almost as good as what grandma used to make. (And I normally hate store bought kraut, but this stuff is worth the mention).

The caraway seed connection is what I like most about kraut. I don’t eat it enough to warrant making my own recipe. I use Bush’s Bavarian style. Another thing. I do not like cooked (or even warm) kraut. Actually , I prefer it cold (from the ‘fridge), even with other things that are served hot. Go figure. [8)]

Yum!!

It all sounds good to me!!!

I always drain and rinse my kraut {especially canned kraut}, then saute’ some onions in butter, and add the kraut. I spice it depending on my taste that day; sometimes adding sugar, sometimes not; adding bacon, if I have some extra; whatever liquid I have on hand can go in, sometimes apple juice; every once in a while, I add some shredded or small diced apple!! Some kind of pork is always in the mix.

I am not a big caraway fan, but have never thought about adding cumin. I will have to try it!!

that does sound good! I prefer getting the bagged kraut,sometimes I just drain off some of the juice and heat it up, pile it on a dog and chow down. But what I really like is to slice a spanish onion, mix with the kraut and fry them up in butter until brown, served with buttered pumpernicol and Im in nirvana!(even if I have to slewep on the couch[:I])

Thank You.

John

A #10 can is about 3 qts. In the case of sauerkraut, this would be including the brine too.

I’m guessing that the spice bag is the juniper berries, bay leaves and cloves, tied in cheesecloth.

quote:

Originally posted by genewj

For at least 25 yrs. I’ve made my sauerkraut with the following recipe: 1#10 can Kraut
2-4 oz lard or bacon fat
1#, slice onions
1pt. dry white wine
1 1/2 qt chicken stock
5 juniper berries
2 bay leaves
2 whole cloves
1 tsp of caraway or cumin seed
1 tsp garlic…

I prewash the Kraut,simmer for about 1 1/2 hrs..Remove the spice bag and test..

Well, here in Bradenton, the people tell me that want it as it comes out of the bottle/can???

I guess they like it Natural…

When we were in Oregon selling from a cart, we went to the Kraut Festival at least 4 times and this is what was recommended..
I’m at a loss, but guess I will have to change

I usually get Boar’s Head Kraut but want to try this recipe. Not being a food professional I have a couple of questions:

How big is a #10 can of Kraut, is it not sauerkraut already, and where would I buy it?
What is a spice bag?

Thank You,

John

I make mine exactly as above, caraway seeds and all……guess it’s just a question of personal taste.

Now here’s a kraut combo I would never have thought about: Duck and sauerkraut. I thought, yuck. I like duck and I like kraut but TOGETHER??? Zman insisted it’s delicious, his Czech grandmother used to make it. What the hell, I’ll try anything once. So Z says, put the kraut in a roasting pan, put the duck on top and roast. To which I said, no, no, no. I don’t want all that duck fat in my sauerkraut. So I started to braise the kraut and roasted separately the duck for about 45 mins., pricking the skin to let the fat drain out. Add the duck to the kraut, cover, roast for 1 1/2 hours, uncover, turn up to get nice brown crispy skin. Oh….my….gawd. It was fabulous.

I’m sure Mr. Mayor is familiar with this dish since he’s Czech.

i’m one of those who likes saurkraut right out of a jar, NEVER a can.

Reads delicious to me.
I make it similar with the chicken stock, caraway, but I use lots of butter.
Unfortunately to sell you may have to change.

Some people object to caraway seeds, genewj, maybe that’s part of why you’re not getting a good response? Your recipe as written sounds positively delicious, except for the caraway seeds.

Gonna be in Bradenton tomorrow, Saturday—where are you located.

Having been semi-adopted by a German Family I do my kraut a lot like you do except I don’t sell it, it’s just for me !!!!

As a customer, I’d take yours over canned anyday. It’s similar (and, likely, better!) to what I do at home (which I picked out of Joy of Cooking after my folks were served similarly-prepared kraut at homes in Switzerland and Germany).

I’m guessing people are just used to the overwhelming acid and rust flavor of the straight canned product and think that’s what kraut is. But I’ve converted several kraut haters by doctoring the prepared stuff (for my own use I prefer the bagged or jarred, but it is considerably more expensive than cans).

Do you have a lot of NYC influence in your part of Florida? Personally, while I love dirty water dogs I won’t touch their slaw – I think that’s why the onions in tomato sauce are so popular. I can’t remember having a decent kraut in NYC outside of a German establishment (including the Hallo Berlin cart). Maybe that’s what your customers are expecting. Just a thought, but maybe you need to distinguish your kraut (special recipe, gourmet, authentic, etc.)?