uses for sauerkraut

[Elizabeth2008]

I have a big jar of fermented sauerkraut I got at the Co-Op but i've only used it once. I'm actually wondering how long I can keep it once it's opened..? But also, what can I use it on/with? Most people i talk to have only one suggestion - hot dogs. Any other creative ideas? It's just me and DS and he doesn't really like the stuff, so i'm challenged to find ways to use it!

thanks!

[velcromom]

It will keep for months in the fridge. I have some that we made in the spring, didn't eat much in the summer months, just started using it again and it's exactly as it was last time we had some.

We plop some on top of any pork we have, I leave the jar on the table so as to encourage everyone to take seconds. I also have used it in sandwiches, same as I would use pickles. My other suggestion is something I thought of recently but haven't done yet - I created a copy of an umeboshi salad from our local co-op and realized that some sauerkraut chopped the same as the cabbage would blend well with it & likely go unnoticed.

[AJP]

I like it on scrambled eggs, in sandwiches, with any kind of red meat, with lentils, or just off the fork. I also sometimes make a salad with sauerkraut, chopped apples, shredded fresh cabbage, shredded carrots, cheese and walnuts.

[SageR]

I usually eat it like a side salad when I have something rich like scrambled eggs, sausage, or liver pate. Or if I have a sugar craving I will eat a few forkfuls right from the jar.

I am looking forward to the end of this week when I can have a turkey reuben sandwich - rye bread, turkey, swiss cheese, sauerkraut, and Thousand Island dressing (there are recipes for this so you can make it healthier than the store bought stuff, I am just mixing my own homemade mayo, ketchup, and relish).

[Magelet]

regular rubans (pastrami or corned beef, corned beef is more traditional)

in the same forkful with red meat (a pile on the plate, and put some in each bite)

on any red meat sandwhich

chicken fry breads: fried bread dough (or tortillas might work), then a layer of guacamole (avocado, salt, lemon juice), then seasonal veggies (this we invented last summer, with tomatoes, corn, and sometimes other things. peppers, whatever sounds good), then kraut, then "mexican stewed chicken" aka chicken which is cooked slowly in enough chicken stock to cover until there is almost no liquid, with garlic, some salt and pepper, and cumin. you could add hot sauce if you want, or salsa, but its good as is

mix a little bit in salad.

[Otto]

Originally Posted by Magelet

regular rubans (pastrami or corned beef, corned beef is more traditional)

Tempeh Reubens are pretty good, too. But bigos is my cool-weather go-to for using up kraut (Saveur version here.)

[SageR]

Originally Posted by Otto

Tempeh Reubens are pretty good, too. But bigos is my cool-weather go-to for using up kraut (Saveur version here.)

Yum!

[Kelilah]

I stumbled across a recipe for sauerkraut chocolate cake once; I think it was on the Noble Pig blog but I can't find it now. I Googled sauerkraut cake just now though, looking for it, and there are several other recipes. Supposedly you can't taste the kraut, but it makes the cake really rich and moist, plus you get the sweetness and the nutritional benefits from the ferment. Could be worth a try!

[buckeye_bebe]

I've often heard that sauerkraut juice will cure anything that ails ya. *shudder*

[Gentle~Mommy :)]

I make a lasagna with it, saute onions, bacon, add your sauerkraut and heat it through.

Then boil some lasangna noodles, layer it with the sauerkraut, I also make another layer of sauted mushrooms and garlic. I usually have 2 layers of kraut and 2 layers of mushrooms.

bake for just 20 minutes, because it is pretty well cooked already.

Then serve with some sour cream on the side, it's delicious.

[Magelet]

Originally Posted by buckeye_bebe

I've often heard that sauerkraut juice will cure anything that ails ya. *shudder*

don't bang it til you try it. it is definitely a strong taste, but a good little cup of sourkraut brine? I LOVE it. (now beet kvass, that I can't handle...)

[FairyRae]

You can use the juice in place of vinegar in salad dressing--it's actually quite mild and yummy... (I've added vinegar as well for a more strong flavor, but it's yummy and an easy way to get more ferments in!)

[Gentle~Mommy :)]

This thread made me make some of my kraut lasangna last night, honestly ladies it is out of this world.

[velcromom]

Kraut juice in salad dressing, that's brilliant! Must try that.

[Faliciagayle]

Originally Posted by AJP

I also sometimes make a salad with sauerkraut, chopped apples, shredded fresh cabbage, shredded carrots, cheese and walnuts.

I eat it as a side with a number of different things, especially if/when we don't have any other fermented foods around. For a while I was eating with with everything. I bought our current batch in September from our dairy farmer and it's still fine, no white spots or anything. Though not a lot of brine...

As for drinking brine, I have a 1/2 a jar full of L/F dilly bean brine that I cannot bring myself to throw away nor ingest so I hear you on the hesitation




ot: ajp - I your siggy. That's DDs favorite movie. heheh

[swood]

I really like the white bean sauerkraut soup recipe in NT.

[Panserbjorne]

Originally Posted by Gentle~Mommy :)

I make a lasagna with it, saute onions, bacon, add your sauerkraut and heat it through.

Then boil some lasangna noodles, layer it with the sauerkraut, I also make another layer of sauted mushrooms and garlic. I usually have 2 layers of kraut and 2 layers of mushrooms.

bake for just 20 minutes, because it is pretty well cooked already.

Then serve with some sour cream on the side, it's delicious.

My mouth is watering. This looks ridiculous. Oh my.

[AJP]

Originally Posted by Faliciagayle

ot: ajp - I your siggy. That's DDs favorite movie. heheh

Thanks. It's pretty near the top of the favorite list in this house, too.