View allAll Photos Tagged saurkraut
Monday, Let's eat something good, so
went out for dinner with my father to the newly opened restaurant in Malmö, Czechpoint.
Did it! I ate all of it.. Now, just let me sit here as the sweat showers me.
I loved reubens... I've tried lots of veggie alternatives. I think this is the best one so far. The meatiness of shitakes work very well.
The spareribs and saurkraut were cooked in a crockpot for 6 hrs at home, then warmed. They simmered in a broth of carrots, onions, celery, chard.
An Ornamental Cabbage Plant is One of the first Signs of Spring at Harlow Gardens in Tucson, Arizona. The variety shown were is not typically eaten, and is used for for display in the garden, especially in flower pots, and and along perennial and annual borders...
Cabbage is a cool weather plant which does well in the early spring and in the fall in Tucson. The varieties of cabbage used in cooking form a tight ball with their leaves which are typically light green or purple. The latter is known as red cabbage.
The ball headed cabbages are used in many dishes such as stuffed cabbage, cabbage soup, sourkraut, en.wikipedia.org/wiki/Saurkraut, and cole slaw, en.wikipedia.org/wiki/Coleslaw.
According to Wikipedia: The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad."
Before frozen foods and the importation of foods from the Southern Hemisphere became readily available in northern and central Europe, sauerkraut provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.[3][4] German sailors continued this practice even after the British Royal Navy had switched to limes, earning the British sailor the nickname "Limey" while his German counterpart became known as a "Kraut."
Sauerkraut (pronounced /ˈsaʊərkraʊt/ in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt] ( listen), Yiddish: [ˈzɔi̯.əʀkʀɔi̯t]), directly translated from German: "sour herb" or "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.
Here is a recipe for making fresh saurkraut at home: www.wildfermentation.com/resources.php?page=sauerkraut
IMG_0721
Jason's Plate: ham, sausage, grilled veggies, cabbage roll, bread with herd butter, mashed potatoes.
I don't know enough German to know if that is salad made from saurkraut or just saurkraut or maybe even coleslaw (which my in-laws of German-decent call cabbage salad) Suffice it to say that at 7am I wasn't braving it.
The best beer in the world. And after I took the picture, I drank it.
Well, am drinking it.
Anyway, its the best I've had outside of the St. Arnold's brewery.
Keg beer is so much better than bottled beer.
The camera was sitting on a jar of something on the door, saurkraut, or relish or something suitably German I'm sure.
Hi Mom and Dad,
Hmmm, I think it's time for another nap. Here's a square we walked in Frankfurt, just before the beer and saurkraut I've been craving. : - )
All's well. To Jena, tomorrow.
Love, Kat
Cyndemouse prepares to sample a regional specialty-saurkraut balls in Cleveland, OH. They were pretty delish.
These bring back memories of Dad fermenting cabbage to make saurkraut, not steps from my bedroom door. Blech.
Lancaster Brewing Company
Harrisburg, PA
$18 featuring 4 amazing handmade sausages.
Octoberfest Bratwurst - Weiss wurst of veal and pork made with fresh herbs and a hint of caraway
Baverian Bratwurst - Garlicly beef and prok wurst
Kanckwurst - Southern German wurst made with smoked beef, pork and veal
Nuernberger Bratwurst - A slender Traditional specially seasoned
Served with saurkraut
1. "Maid Rites" - an IIlinois/Iowa Specialty, 2. Beefy Con Queso, 3. Buns, 4. Red Velvet Cake, 5. Cereal Pretzel Mix, 6. Dill Pickle Chips, 7. Fruit Salad, 8. Kettle Pops, 9. Maid-Right Filling, 10. Pasta and Bell Pepper Salad, 11. Pot-o'-Dogs, 12. Saurkraut, 13. Crudites
digging in! I made roasted pork with sweet and sour glaze, saurkraut and mashed potatoes, swiss cheese fondue, italian sausage and lentils, hoppin john, collards and kale, cornbread, balsamic glazed roasted carrots, and baked squash and apples.
Very little leftovers!
Close up of 2 Boar's Head Frankfuters with Saurkraut and Yellow Mustard. Sweet and Spicy Pickles in the Background.
06/08/2014: A selection of sausages, potatos, and saurkraut in the Bavarian Meat Market across from Seattle's Pike Place Farmers Market.