/ck/ - Food & Cooking

>>6121584
Sausage. On a bratwurst in a bun. On a hot dog in a bun. In a Reuben.

>>6121595
Almost forgot, you can make deepfried sauerkraut balls with it as well.

>>6121596
>deepfried sauerkraut balls
this sounds like one of those amazing things I've never had before, like a gf but actually attainable

Here in Poland I noticed that people mix it with some shredded carrots and use it as a side dish to pan-fried fish.

>>6121644
kek

>>6121644
sweet jeebus

i remember working at an irish pub that served reubens and reuben burgers.

used to go back in the freezer and open the tub up and eat a handful. Prob grab some bacon at the chef station as well

>>6121584

I've been eating hot dogs this week and I put it on the dogs with some mustard.
yummay!

>>6121644

That went straight to the heart

szegedin goulash!

Op, you should make your own sauerkraut
>chop 1 head of cabbage
>add 1 1/2 tablespoons fine sea salt (or any salt without iodine)
>add 1 1/2 cups un chlorinated water
>stuff into jar
>wait 7-10 days
Bam! Sauerkraut better than anything you can buy at the store.

stew it with porkbutt, basil, mushrooms, carrots, celery.

>>6121986
>sauerkraut and basil

this seems wrong.

Kassler mit Sauerkraut.

>>6121953

But where's the sauer part?

>>6122002
The lacto bacteria naturally present in the cabbage makes it sour. This bacteria is the same that turns milk into yogurt.

>>6122013

Huh, I thought you had to pickle it like, well, pickles. With all those fancy herbs and stuff

>>6122017

There's two main methods to make pickles.

One gets the acid (sour taste) from vinegar.
The other gets the acid from the lactic acid bacteria--as in sauerkraut, kim chi, yogurt, etc.

>>6121584
sauerkraut balls or reubans

>sauerkraut balls
...where's the sauerkraut?

Kielbasa dude. That's like the number 1 thing.

>>6122026

That's good to know, thanks man

>Hot Dog
>Kielbasa

Any sausage really, shit's amazing. I also put it on pierogies, it's a nice change from butter and onions.

>>6121993
should of elaborated.
i meant dried basil leaf. a vague flavor addition, but an almost necessary one. the basil taste kind of clings to the porkbutt throughout the long stewing process, and you've basically rendered a decent amount of fat from the pork into the kraut, and replaced the rendered portion of pork with a note of basil.

Kraut bump