Home > Food, Wine > If the sauerkraut is too ‘sauer’…

If the sauerkraut is too ‘sauer’…

I’ve just had an email from Jurgen Schultz of Somerset West. He’s suggested that if the sauerkraut out of the bottle or can is to tart, you need to cut it with onion and apple.

The proportions are 2:1:1 as in 50% sauerkraut:25% onion:25% apple.

Saute the onion in a lug or two of canola or olive oil in a medium saucepan for about 10 minutes or until soft but not browned. (Jurgen suggested lard, which is a saturated fat, so a no-no, or margarine with which I never cook.)

Add the sauerkraut the apple peeled, cored and coarsely grated, and for additional flavour, a couple of juniper berries.

Add some boiling water to provide cooking liquid, but do not drown it. You want water to about half the depth of the ingredients in the saucepan.

Bring to the boil then simmer over a low heat covered, until the onion and apple have cooked soft, anything from 60 to 90 minutes he tells me.

You can also add white wine, he says, but if you do so, allow enough time for the alcohol to cook off, and the wine to be absorbed. It may well make sense to substitute the cooking water with white wine.

Season to taste with salt and sugar before serving.

Jurgen said that a tot of gin may be substituted for the juniper berries, but added that he’d rather drink it afterward as a verdauungs-schnaps (digestive schnaps)! I’m with Jurgen on this one!

Categories: Food, Wine
  1. October 31, 2009 at 9:54 am

    I rarely comment on blogs but yours I had to stop and say Great Blog!!
    amaninthekitchen.wordpress.com – go to my favorites!!!

    • November 12, 2009 at 12:08 pm

      Hi homemaster,
      Thank you for the kind words about my blog.
      I see from your email address, that you are from Russia. Please tell me more about yourself, where in Russia you are from, and about your interest in food.

  2. November 2, 2009 at 5:13 am

    I love these stories! Keep making them!

    • November 12, 2009 at 12:10 pm

      Hi Irrizesegog,
      My recipes are all stories, and I started writing them as such about three years ago. Every one is a delight to write
      I see that you are from Russia, if I correctly interpret your email address. Please tell me more about yourself, what part of Russia you live in, and more about your interest in food.

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