sauerkraut

Lionel Messy

What's it like? I know you can get it here but i'm waiting until I visit Germany. What do you think of German cuisine in general?

Smiles35

I don't know a lot about it. I was there for only a few days, on two trips. I did have some sauerkraut with a meal, red and delicious. Like a warm glass of red wine.

The meats and bread second to none.

The Hill Billy

Sauerkraut is great, particularly with fatty cuts of meat & sausages. The pickling liqour helps with digestion. I've only ever had it made with white cabbage. Be sure to try it warm & cold. Both are great.

You should definitely try schweinehaxe (roasted or grilled pork hock). Offal is also done well in German cuisine - especially liver & tongue.

Cheshire Cat

Smell Badda wrote: »

I don't know a lot about it. I was there for only a few days, on two trips. I did have some sauerkraut with a meal, red and delicious. Like a warm glass of red wine.

The meats and bread second to none.

That wasn't Sauerkraut. Sounds like red cabbage (rotkohl/blaukraut) Sauerkraut is made from the pale green cabbage or Weißkraut as we call it.

I love Sauerkraut with bay leaf, juniper berries and caraway seeds. Best reheated and almost caramelised, the way you get it in country pubs :pac:

Faith

Mmm, sauerkraut is delicious. Lovely with a hot dog!

Mr Simpson

Warm sauerkraut with Pork and dumplings. Mmmmm

Swiper the fox

Question, I was in the supermarket recently and picked up a jar of kuhne(brand name) Sauerkraut on a whim. What do I do with it, will I empty it into a saucepan and heat it as an accompaniment to meat or what else?

Mr Simpson

Here's a few cool ideas

http://wholesome-cook.com/2012/01/27/5-things-to-make-with-sauerkraut-other-than-a-reuben/

thegreatiam

The Hill Billy wrote: »

Sauerkraut is great, particularly with fatty cuts of meat & sausages. The pickling liqour helps with digestion. I've only ever had it made with white cabbage. Be sure to try it warm & cold. Both are great.

You should definitely try schweinehaxe (roasted or grilled pork hock). Offal is also done well in German cuisine - especially liver & tongue.

If this is what I think it is then its unreal!

a big joint of pork with crisp crackling ammirite?

sauerkraut is nice too, just pickled cabbage with caraway seeds.

German food is pretty decent on the whole, its just not fancy like french food. so it gets a bad rep.

if you like beer and bbq you will love german food. the roasted pork hock (schweinehaxe) with a liter of beer, served with horseraddish and sauerkraut is a great meal. Try garlic noodle soup and currywurst too. Im drooling here!

Boskowski

I wouldn't be mad about Sauerkraut albeit being German myself. Not much to it anyway. Basically it's pickled cabbage. Lidl has bags of it ATM.

As for German cuisine I think it's underrated big time. Especially down south Baden and Schwaben we have awesome stuff.
Should suit an Irish taste for sure as its basically the same - meats spuds veg - just a tad more adventurous on the preparation front. We love our marinades elaborate spicing and sauces and such.

YellowSheep

Hi OP. If you want to taste proper sauerkraut let me know. I will sent you some. Are you planning to go to Germany? If Yes where and i will get you some good German Restaurant suggestions.
Cheers Oliver

strandroad

Swiper the fox wrote: »

Question, I was in the supermarket recently and picked up a jar of kuhne(brand name) Sauerkraut on a whim. What do I do with it, will I empty it into a saucepan and heat it as an accompaniment to meat or what else?

Chop some onions/garlic and sweat them with butter in a saucepan. Chop your sauerkrat (it's unwieldy if it doesn't come chopped), throw it in. You may drain the liquid first if you find it too sour, add some water then. Bay leaf, a little black pepper maybe, a sprinkle of chilli/paprica. Being vegetarian I add some veg stock but you can add some meats or sausage for the flavours to melt. Cook until softish.

Kat1170

thegreatiam wrote: »

. Try garlic noodle soup and currywurst too. Im drooling here!

This !! This alone is IMO, worth going to Germany for.

Lionel Messy

Kat1170 wrote: »

This !! This alone is IMO, worth going to Germany for.

Is the ketchup overbearing in the currywurst? I don't like ketchup but I must try currywurst. Loads of curry sauce? No problem. Spicy? Good! Ketchup? Not a fan but I want the real deal so I'll grin and bear it.

Kat1170

When I had it, it was just curry sauce and sausage but the sum of the parts added up to so much more

thegreatiam

Lionel Messy wrote: »

Is the ketchup overbearing in the currywurst? I don't like ketchup but I must try currywurst. Loads of curry sauce? No problem. Spicy? Good! Ketchup? Not a fan but I want the real deal so I'll grin and bear it.

Currywurst sauce is a different type of ketchup. Its not 'heinz ketchup' mixed with curry powder if that's what you are thinking.

It a thick sauce similar in consistency to ketchup with a mild curry taste. Apart from the fact they come in a squeezy bottle ketchup and currywurst sauce have no other similarities. You can probably get some in lidl or aldi. It where we used to get it when we lived in Germany. It has never crossed my mind to look in Ireland. If I see it there ill let you know.

5unflower

thegreatiam wrote: »

Currywurst sauce is a different type of ketchup. Its not 'heinz ketchup' mixed with curry powder if that's what you are thinking.

It a thick sauce similar in consistency to ketchup with a mild curry taste. Apart from the fact they come in a squeezy bottle ketchup and currywurst sauce have no other similarities. You can probably get some in lidl or aldi. It where we used to get it when we lived in Germany. It has never crossed my mind to look in Ireland. If I see it there ill let you know.

Despite a very distinct flavour the curry sauce is normally based on tomato ketchup, and if not actual ketchup is used, it's at least tomato paste and vinegar, basically the main ingredients of ketchup...

nd

Boskowski wrote: »

I wouldn't be mad about Sauerkraut albeit being German myself. Not much to it anyway. Basically it's pickled cabbage. Lidl has bags of it ATM.

As for German cuisine I think it's underrated big time. Especially down south Baden and Schwaben we have awesome stuff.
Should suit an Irish taste for sure as its basically the same - meats spuds veg - just a tad more adventurous on the preparation front. We love our marinades elaborate spicing and sauces and such.

Anyone know if the stuff they have in lidl or tesco is pasteurised or unpasteurised? Apparently from what I've read pasteurising it kills all the usefull bacteria in it.

The Hill Billy

Best to check the labeling yourself to make sure.