"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

pmew said:
Andi, I had to look up schweinshaxe - we would call it a ham hock here in the UK. Delicious!

Now then; I've never had sauerkraut. How do you make it, Andi? I'd love to give it a try :)
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BigBiscuit said:
Fermented cabbage. :thumbup:
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Basically you are right with fermented cabbage. But "fermented" sounds like "rotten". Believe me Paul, it is a wonderful delicious food with tons of vitamin C and other great ingredients.
The Sauerkraut is easy to get in Germany. You can get about one pound for about 40 cent in every store. But you can also make it yourself http://en.wikipedia.org/wiki/Sauerkraut - I´ve had some Sauerkraut made by myself some years ago, but it wasn´t that good. My Grandma, passed almost away, used to make Sauerkraut that was so delicious.

You should make it warm in a pot with a little bit of water. Add a tiny salt on it and everything is done. But there are several things that can be added like bakon, caraway or juniperberry.

During WW I and WW II we germans were called "Krauts" by the british and american. The reason, AFAIK, was that Sauerkraut was used very much in german cuisine.

I could eat Sauerkraut every single day :D ;)
 
Humppa said:
Basically you are right with fermented cabbage. But "fermented" sounds like "rotten". Believe me Paul, it is a wonderful delicious food with tons of vitamin C and other great ingredients.
The Sauerkraut is easy to get in Germany. You can get about one pound for about 40 cent in every store. But you can also make it yourself http://en.wikipedia.org/wiki/Sauerkraut - I´ve had some Sauerkraut made by myself some years ago, but it wasn´t that good. My Grandma, passed almost away, used to make Sauerkraut that was so delicious.

You should make it warm in a pot with a little bit of water. Add a tiny salt on it and everything is done. But there are several things that can be added like bakon, caraway or juniperberry.

During WW I and WW II we germans were called "Krauts" by the british and american. The reason, AFAIK, was that Sauerkraut was used very much in german cuisine.

I could eat Sauerkraut every single day :D ;)
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I'm with you on the sauerkraut Andi. :thumbup: My Mom has an antique 20 gallon ceramic crock that she (and my grandmother and great grandmother before her) uses to make sauerkraut. My kids won't eat it, but it's one of my favorites. My wife made cabbage rolls with sausages and sauerkraut last weekend. Yum!
 
Mmmmm, sauerkraut! Yum...rinsed, a little white wine and some chicken broth, cut up a sweet onion and some cooked sausage ( with a traditional knife ;) ), and braise it all together for about an hour, Mmmmm :D
 
I remember my mom had a way of cooking pork chops in it for a long while on the stove, and it was a genuine feast! The sauerkraut gave the pork chops a great taste.:thumbup:
 
We use to eat Sauerkraut to plenty of food. Mostly for sausages like porksausages, calfsausages, horsesausages, blood - liversausages etc etc. But also to pork like Schweinsbraten or Schweinshaxe as well as to smoked stomache meat (pork) etc etc.

One of my favorite meals is a "Poor-Man´s-Meal" - simply boil some potatoes add the sauerkraut. Put on both some butter and salt.

You have a wonderful meal at a very low prize point. :)
 
I'll also go on record as a big fan of sauerkraut. Andi's suggestion of sauerkraut, sausage, and boiled potatoes is an excellent combo; I'll sometimes mash the potatoes. But don't ignore leghog's advice either; kimchi is also great with lots of foods!! I'm going home to have dinner! :D

- GT
 
Being honest - I´ve never heard of Kimchi before. But I just googled it. Seems to be a bit like Sauerkraut. I´d really like to try it - but I doubt being able to get here in the Bavarian Highlands.
 
Humppa said:
Basically you are right with fermented cabbage. But "fermented" sounds like "rotten". Believe me Paul, it is a wonderful delicious food with tons of vitamin C and other great ingredients.
The Sauerkraut is easy to get in Germany. You can get about one pound for about 40 cent in every store. But you can also make it yourself http://en.wikipedia.org/wiki/Sauerkraut - I´ve had some Sauerkraut made by myself some years ago, but it wasn´t that good. My Grandma, passed almost away, used to make Sauerkraut that was so delicious.

You should make it warm in a pot with a little bit of water. Add a tiny salt on it and everything is done. But there are several things that can be added like bakon, caraway or juniperberry.

During WW I and WW II we germans were called "Krauts" by the british and american. The reason, AFAIK, was that Sauerkraut was used very much in german cuisine.

I could eat Sauerkraut every single day :D ;)
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The British Royal Navy settled on fresh limes to prevent scurvy on ship board. Thus earning the nickname Limey; First for the sailors. Later for any Brittan.

When Captain Cook sailed the Endeavor around the world, he saved his crew from scurvy with sauerkraut.

But for a quirk of history, we might have ended up calling all British citizens “Krauts”.
 
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