Re: Sauerkraut

never even smelled it fermenting unless we took the lid off the
crock [..] It's good, in reasonable amounts. I have to remember
to rinse the salt from the home made

I don't always rinse mine, depending on what it is being served with.

Simmering it in apple juice also makes it milder and apples go well
with pork.

The couple tablespoons on a reuben is about
all I can take, not too often at that. Of
course, I have no discernible German heritage.

I like it cooked or raw, hot or cold, often and in generous
quantities. But then I do have a little German heritage and I ate
Dutch for a year back in high school.

My mom made a mild version: in a one gallon stone crock, fermented
for just 14 days and then bottled and frozen. Mrs. Douma (Dutch
Farmer Bill's mom) made it by the barrel and it lived in the cellar
so it gradually got stronger as spring approached. Roslind's mom had
lots of Ukrainian and Mennonite neighbours and so she also learned
to make sauerkraut. Once the barrel was fermenting nicely and there
was enough liquid, she would insert a few whole heads of cabbage.
The resulting sour cabbage leaves made fantastic cabbage rolls!

why do the airlines cater so
often with gaseous foods such as cheese, cole
slaw and other cabbages, beans, and carbonated

Canadian ones rarely serve cabbage or beans.

Was Waterloo, Kitchener's
neighbor, always called that (question for Weller)?

Waterloo has always been Waterloo since its founding. And the
original Waterloo was of course neither British or German but
Belgian. But the Ontario one is or at least was very Germanic,
first from an influx of Pennsylvania Mennonites and later other
Germans directly from Germany,

Here's a German pork dish for you with apples but no cabbage or
kraut:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Schweinsmedallions Mit Sommermajoran
Categories: German, Pork, Wine, Fruit, Onion
Yield: 4 Servings

1 1/2 lb Boneless pork loin cutlets
(cut no thicker than 1/3 of
An inch)
1/4 c Golden raisins, soaked in
White wine
1 lg Golden Delicious apple,
Cored, peeled, quartered,
Sliced
1 lg Onion, trimmed, peeled,
Sliced
3 tb Vegetable oil
1/3 c Mustard
1 c Loosely packed leaves of
Fresh marjoram, rinsed,
Chopped
Salt
Freshly ground white pepper

An adaptation of a Rhine country dish, updated for a reduced
cholesterol diet.

On a cutting board, season cutlets on both sides with salt and pepper
to taste (both optional). Evenly spread the mustard on only one side
of the meat. In a large, covered non-stick pan, over medium heat,
heat the oil and saute onions until lightly golden and limp (about
5 minutes). Drain raisins (keep juice). To the translucent onions,
add apple slices and raisins. Cook for an additional 5 minutes. Add
cutlets, placing them first on the side without the mustard and
making space for them by pushing the onions aside. Brown cutlets for
about 5-10 minutes on each side. Drizzle the cutlets with raisin wine
juice and sprinkle them with the marjoram. Reduce the heat to medium
low, cover the pan, and cook the cutlets until they are done. No pink
should be visible when you serve the meat. The internal temperature
should be at 160 degrees F.

MMMMM


Cheers

Jim


... Truth is just so 2015.

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