Someone (not I!) needs to research the pairing between pork and sauerkraut. In my childhood, we used to have it with knockwurst and a side of mac & cheese, before mac & cheese was trendy. Apparently, it checked my mom’s always-have-vegetables-with-a-meal box. Because, cabbage.
Thanks for an excellent post, Vicki! I’ve wanted to make sauerkraut for a long time but have put it off, fearing to create another fermenting disaster (as I did with some salt-brined pickles). You make it sound doable.
I've also wanted to try making sauerkraut, and definitely want to try this recipe, given the addition of apples and ginger which add another flavor dimension. This seems easy, and I like that you made it in jars. I've served sauerkraut as choucroute, basically making a stew with the sauerkraut and bratwurst and apples. Yum! Thanks for the inspiration Vicki!
I love out of the ordinary! I always mean to tell you I love your illustrations as well. You make such common things looks so pretty/interesting! I love your style!
Nov 30, 2022·edited Nov 30, 2022Liked by Vicki Smith
Lovely memories, Vicky. The spontaneity of your aunt is something that truly deserves noting.
(Beer is very nutritious and some ancient civilizations preferred it to water because the brewing process would get rid of bacteria and other ugly stuff.. at least that's what my beer living boyfriend told me 🍺😆)
Love sauerkraut! My Mom would always make it with pork. Great post, Vicki!
Thanks Jolene! My mom too. She served it with pork chops.
Someone (not I!) needs to research the pairing between pork and sauerkraut. In my childhood, we used to have it with knockwurst and a side of mac & cheese, before mac & cheese was trendy. Apparently, it checked my mom’s always-have-vegetables-with-a-meal box. Because, cabbage.
German roots, I'm guessing. And the pairing became popular at a time closer to many immigrants coming from Germany.
Thanks for an excellent post, Vicki! I’ve wanted to make sauerkraut for a long time but have put it off, fearing to create another fermenting disaster (as I did with some salt-brined pickles). You make it sound doable.
Thanks Ruth! I had also been unsuccessful in the past, but the small amount required for mason jar fermentation is what gave me the confidence.
I've also wanted to try making sauerkraut, and definitely want to try this recipe, given the addition of apples and ginger which add another flavor dimension. This seems easy, and I like that you made it in jars. I've served sauerkraut as choucroute, basically making a stew with the sauerkraut and bratwurst and apples. Yum! Thanks for the inspiration Vicki!
Thanks for reading and commenting Amy. Your stew sounds delicious! Yes, the sauerkraut in a jar is nice and easy.
Sounds like a yummy recipe. I’ve never thought about putting apples into the mix!
It is a bit out of the ordinary!
I love out of the ordinary! I always mean to tell you I love your illustrations as well. You make such common things looks so pretty/interesting! I love your style!
Thank you Collette!
Lovely memories, Vicky. The spontaneity of your aunt is something that truly deserves noting.
(Beer is very nutritious and some ancient civilizations preferred it to water because the brewing process would get rid of bacteria and other ugly stuff.. at least that's what my beer living boyfriend told me 🍺😆)
Thanks Sinu. Interesting about the beer and it does make sense. Thanks for that tidbit!