Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Sauerkraut is wonderful! My Eastern European-descented grandparents taught me that when very young (like with " pigs in the blanket. " ). Sauerkraut in the store is usually pasteurized and Howard has told me many times that the homemade version his Mother used to make every year is a whole new experience. I did some research on sauerkraut awhile back for the Mad Cowboy Newsletter. If you go to: Mad_Cowboy/ ....you can probably find the issue that has it by doing a search. I seem to recall an issue about it in WWI and people renaming it, I'm not kidding, " Victory Cabbage " or " Freedom Cabbage " .... something like that. I use it primarily in sandwiches. Works with potatoes, tomatoes, caraway seed is classic. Sauerkraut in soup I haven't tried. Has a LOT of vitamin C (hence it's popularity... fermented, easy to transport, keeps a long time). Lotta nutrients. I think the stuff from stores has considerably less as the pasteurization process involves heat. In college, I experienced my first classic corned beef, thousand island dressing, swiss cheese, on grilled rye bread Reubens and have been hooked ever since. Pastrami and Roast Beef variations were fun. When I was vegetarian (not vegan), I could get a Reuben at many restaurants and simply ask them to sub the meat with sliced mushrooms. Worked really well. Best, Mark Quote Link to comment Share on other sites More sharing options...
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