/ck/ - Food & Cooking

[Anonymous No.4535269]

So healthy, yet so nasty.

[Anonymous No.4535271]

plebes respond...

[Anonymous No.4535275]

Austria here
Yes it is horrible
but not quite as horrible as rotkohl

[Anonymous No.4535278]

>Bought a 2 lb jar of sauerkraut
>Makes me gag like hell
>Being healthy is suffering

[Anonymous No.4535283]

Churlish Taste General:

[Anonymous No.4535285]

Add some unrefined sunflower oil and hacked onions.

Unless its boiled, then you´re fucked.

[Anonymous No.4535293]

>Not liking sourkraut

Sure is shit taste in here

[Anonymous No.4535297]

>>4535275
>>4535278
>In Russia and Russophone communities, the word "Vinegret" (Винегрет) designates a salad which consists of beet, pickled cucumber, potatoes, carrot, and onion. Other ingredients, such as green peas, beans or sauerkraut, are sometimes also added. Sunflower or canola oil is used as a dressing; there is no vinegar in Russian vinaigrette salad in spite of its name.

RUSSIA STRONG

[Anonymous No.4535299]

Sauerkraut is amazing, OP is just a child.

[Anonymous No.4535303]

So tasty, yet so much diherrea.

[Anonymous No.4535350]

A tasty way to cut through some of the greasiness in charcuterie.

[Anonymous No.4535351]

>>4535269
>sauerkraut
>nasty

I disagree.

[Anonymous No.4535356]

>>4535297
Don't know about the carrots, but everything else with sauerkraut sounds pretty delicious.

[Anonymous No.4535390]

>>4535269
Just drown it in applejuice when you put it on the stove and let it cook off. DELICIOUS. Add some greasy sausages and let them cook with the sauerkraut/applejuice for at least halve an hour.

Goes well with mashed potatoes.

[Anonymous No.4535429]

I grew up eating the commercially prepared stuff in vinegar, and always liked it. Then I tried the lacto fermented style the Amish make with just cabbage and salt. That's even better.

[Anonymous No.4535442]

>>4535269
Naw, OP, it has its place. Ever have a proper Reuben? Frankly, the entire experience is just... amplified by that sauerkraut.

[Anonymous No.4535481]

>Be grilling bratwurst (got it from an actual deli, fuck off)
>have fatty jar of kraut
>fob chinese kid asks "wats dat"
>tell him its a little sour but to try it anyways, as he has made me try some questionable things in the past
>kid takes a bite
>immediately runs to the trash can to spit it out
>has this horrified look on his face
>only words out of his mouth are "HOW CAN YOU EAT THAT" over and over
>my face

[Anonymous No.4535495]

I have a big pickle jar. How do I make my own fermented kraut?

[Anonymous No.4535499]

>>4535390
>sauerkraut and apples
I have no idea why anyone does this. My mom makes it this way and I was thus unaware that sauerkraut could be enjoyable the first 18 years of my life.

[Anonymous No.4535522]

>>4535495
Shredded cabbage, salt, and time. That's it. Check the interwebs.

[Anonymous No.4536315]

>>4535522
And shredded carrots, about 1/10th.
The jar has to be pressurized, as in put another smaller jar full of water on top of your jar, or rather in its neck.
The shit has to be tight, or else it ferments like shit and tastes like ass.
Takes about a week, the longer - the better.
When done - >>4535285
or
>>4535297
Both with unrefined sunflower oil.
You will never regret it. Ever.

[Anonymous No.4536316]

>>4535269
I like it, I eat it with toasted bread and honey.

[Anonymous No.4536323]

I fucking love cabbage so I thought I might like sauerkraut after not trying it for like nearly two decades. Goddamn it was vile. People who make fermented shit should be killed.

[Anonymous No.4536331]

I thought this was a troll at first.

Sauerkraut is delicious. I eat it by itself, or on a juicy kielbasa.

Then again, different people different tastes.

[Anonymous No.4536335]

>>4536315
Oh, and put it in the somewhat cold, like in a cellar if you have one. Below room temperature at least. Not in the fridge, fridge is too cold.

[Anonymous No.4536337]

It's great if you just keep it simple enough, mashed in with potatoes and bits of pork. Gravy on top. Winter food, for poor people. But still tasty.

[Anonymous No.4536342]

>>4536323
It tastes like shit raw. See the various (one) methods to consume it in the thread.

[Anonymous No.4536369]

>>4536342

I hardly ever eat it raw either. Sautee some onions in bacon grease, throw in the sauerkraut, pour wheat beer and heavy cream on generously, add salt, pepper and cumin seeds and simmer for a couple of hours.
>my god

[Anonymous No.4536376]

> not liking kraut

[Anonymous No.4536395]

I fucking love kraut. What is wrong with you people? Where would I be with out kraut and polish or german sausages? How could I enjoy the tastiness of a chili dog with out the kraut? Cold kraut and hot sauce is great on a hot summer day. It goes with beer and rye bread. What about the Ruben sandwich? Or a grilled pork chop with no kraut?

Maybe all you kraut haters should stick with your hotpockets and lunchables.

[Anonymous No.4536398]

>>4536315
DISREGARD THIS, I SUCK COCK

>Shredded cabbage, as much as you want.
>1/4th or 1/5th shredded carrots, thats whats going to make it not taste like shit.

Put it all in a big ass bowl, add salt until you consider it enough, THEN add slighly more salt.
Then, put dat shit in something you can put pressure on, like a bigass pickle jar or even a fucking bucket if you are THAT hungry.
Aight, next, put something on top of it so its under pressure.
Place the whole thing somewhere around room temperature.

2nd or 3rd day pour out the resulting juices (this is fucking important) as to counter overfermentation and oversalination.
THEN put it somewhere cool, again not in the fridge, its too cold.

On 4th day its ready to eat, however you can let it ferment for a little longer.

Picture slightly related.

[Anonymous No.4536407]

>>4535275

>Calling Rotkraut Rotkohl
>Austria

Sauerkraut is pretty good. Roast some diced onions and maybe a little cubed bacon in fat. Add the Sauerkraut and some soup. Let it simmer until it's warm.

Eat with hearty food like roast pork or Grammelknoedel for instance.

[Anonymous No.4536414]

>>4535269
While it does have some benefits of fermentation and vitamins anybody who's made their own sauerkraut realizes you need a LOT of salt to make it. So it's not something you really should gorge in every day.

[Anonymous No.4536435]

>kimchi

[Anonymous No.4536446]

>>4536407
>warm sauerkraut

[Anonymous No.4536451]

>>4536323
Cheese? Bread? ...Alcohol?
Your world must be pretty bleak anon.

[Anonymous No.4536499]

I love zuurkoolstampot.
It's a stew made with mashed floury potatoes, sauerkraut, minced and fried bacon covered with some gravy and served with a sausage.
If you find the the cabbage too tart to your taste you can simply change the potatoe to cabbage ratio.
Very simple to make.

[Anonymous No.4536511]

>>4536446
I love sauerkraut gulyás.
Hot sauerkraut dishes in general I find pretty good.
Well, lemme modify that: traditionally prepared sauerkraut is good for cooking. The pickled rubbish sold elsewhere (fuck you Murka) is awful both as-is and cooked. Vinegar has no place in sauerkraut.

[Anonymous No.4536531]

People don't like sauerkraut? What's not to like?
It's sauer, it's kraut, it's delicious!

[Anonymous No.4536807]

Huh? We are fond of sauerkraut in norway, too. I've always thought its really good. Apparantly there exists food called 'sauerkraut sandwiches' that germans make. I have to make that sometime.

[Anonymous No.4536824]

Sauerkraut juice on canker sores makes them instantly feel better. Try it some time. Has to be real sauerkraut from a jar not the fake stuff in a can.

[Anonymous No.4537324]

Sauerkraut is the fucking best.

I got a bunch of different kinds in my fridge. I got caraway sauerkraut for that rye flavor, I got dill sauerkraut for the classic flavor, I got fucking jalepeno sauerkraut because why the fuck not.

It's almost a waste to use this shit as a condiment instead of eating a bowlful of it by itself.

[Anonymous No.4537328]

>>4535269
I love it, but only 'on' things.
I don't like it by itself.
On a sammich? Fuck yes.
On some brats? Oh god nomnomnom
In a little pile by itself? Ughhh.

[Anonymous No.4537384]

>>4535390
>>4535499
Grating a small amount of apple adds some sweetness. Adding a bit of onion also does this. It's good, but you should never use too much apple, or you'll ruin it. However, apple juice has no place in sauerkraut at all.

[Anonymous No.4537393]

>>4537324
My sister-in-law always gives me a couple jars whenever she makes homemade kraut. It never makes it into any dish, though, because I usually end up sitting at the computer with an open jar and a fork, and finish the jar in one sitting. Sometimes I'll make a meal of it by having cold sausages and a cup of mustard to dip them in, but holy fuck is that stuff amazing on its own.

[Anonymous No.4537407]

Sauerkraut is amazing. I'm going to try making some soon, I bought a lot of cabbage. It looks really simple...salt, water, and cabbage.
My favorite use for it is to make shchi.
>>4535297
I remember having vinegret with herring and egg. It was extremely unique. I want to try making it someday.
I tried making borscht but it tasted pretty terrible.

[Anonymous No.4537587]

>>4537407
Add carrots brah, they are for sweetness. Family recipy.

An yeah, you ate "seledka pod shuboj", "coated herring".

An yeah, you never EVER use kraut to make borscht. Dont believe anyone who tells you that kraut has to do anything with borscht.

And I think I know what you did wrong. You have to put in veggies *right* at the end, like the last couple of minutes the shit is still boiling. Borscht is supposed to be crunchy.
Cept potatoes. Those have to be soft.

[Anonymous No.4537593]

kraut fermented with habanero or even jalapeño is gött-tier

[Anonymous No.4537607]

>>4537587
Dang, I didn't know that actually had a name. It sounds interesting but I don't know shit about herring and it seems tedious. Also I don't remember there being so much mayo in it...
I did not use kraut in the borscht. That would be weird. I don't remember why it tasted off, but I don't think it was that the vegetables were overcooked.

[Anonymous No.4537608]

Funny, I used to hate this stuff when I was a kid, thought it was the nastiest thing ever when my German grandpa had me try some.

I grew some balls and actually tried it again. Went from pretty good with brats to a must have overload. I love this stuff. Never knew it was actually healthy.

[Anonymous No.4537615]

>Sauerkraut
>Nasty

nope

[Anonymous No.4537614]

>>4537608
Childish palates are different than adult ones. Most people can find themselves getting to like things they hated for whatever reason as children.

[Anonymous No.4537646]

Aber Sauerkraut ist sehr gut.

[Anonymous No.4537664]

Only time I like sauerkraut is if it's on a reuben. Any other time GET IT AWAY FROM ME

[Anonymous No.4537675]

Ive grown to like a bit of sauerkraut now and again, especially on hot dogs and in reuben sandwiches. But i only like it when its been properly drained..fucking hate when someone slops on a hugeass scoop of soaking wet kraut... the overabundance of the brine drowns out all the other flavors of stuff, for me at least.

[Anonymous No.4537676]

>>4537675
This, the brine is disgusting.

[BLUE CHEESE No.4537681]

>>4535269
I enjoy Sauerkraut. Have not had in ages.

[Anonymous No.4537724]

Try making it yourself or get some from a local maker. Depending on the recipe, it can turn out mildly sweet/sour, rather than overwhelmingly salty.

[Anonymous No.4537955]

>>4535269
Love it cold, but I always have to dab it so it doesn't soak my bun or whatever I'm eating it on. Hate soggy bread.

[Anonymous No.4537962]

I bought some cabbage yesterday (gon make delicious soup in a couple of days) and I am tempted to try making my own sauerkraut since I've disliked the store bought shit. Sweet and sour type would be nice. But I have fucking nothing to put it in currently. How would it turn out in a jar that had some sliced gherkins (and some of the juice left in) in it?

[Anonymous No.4537966]

>>4535275
>hating on Rotkohl

What else do you eat on Christmas to go along broiled goose, potatoes and stuffing?

[Anonymous No.4538003]

>>4535495
http://www.wildfermentation.com/making-sauerkraut-2/

[Anonymous No.4538133]

I've made godly Bigos last weekend.
0.5kg of sauerkraut
half a head of fresh cabbage, chopped.
10dag bacon, chopped into small squares, fried
10dag ham, chopped
20dag sausage, big slices
A handful of dried forest mushrooms
A cup of red wine
Some dried plums
Juniper fruit
Allspice
Bay leaves
Marjoram
Rosemary
Black pepper, grains.
Salt
Three dried chilies, just because I like it spicy.

The traditional recipe is to simmer four hours, let it cool, simmer for another few hours, cool overnight, simmer again... until done in about two days. My approach: leave in crock pot set to low for a day and a half. Came out excellent.

[Anonymous No.4538160]

>>4536446
Lol we eat that warm as a condiment to our christmas dinners here in Norway. That shit is good.

[Anonymous No.4538162]

>implying it isn't delicious

It goes with almost anything.

Sauerkraut and pickles all day e'ry day.

[Anonymous No.4538201]

>>4535275
Austria here

you're a faggot.

[Anonymous No.4538242]

As a New York half-Kraut, my preferred way of consuming this is on a hot dog with Heinz mustard. Also, I feel with the majority, although my hatred is for olives

[Anonymous No.4539726]

how can you not like sauerkraut? what are you doing, grabbing a fistful from the jar and shoving it in to you mouth and washing it down with the juice?
goes good with just about any meat, probably best with pork.