Poll: Dat Delicious Cabbage

[Glongpre]

I just bought my first jar of sauerkraut, without knowing really what to look for. I got it because it was only cabbage and salt, with none of those useless added ingredients (preservatives and such). The brand is Kuhne, in a fat jar.

It is freakin delicious!! Where have you been all my life sauerkraut. I have read good things, but I assumed it had vinegar in it for the fermentation (it does not!), and I don't enjoy vinegar.

A cursory glance at the internet tells me I should buy it from the refrigerated section, with raw ingredients, no pasteurization, for the best gut benefits.

Anyway, I was wondering if anyone on here was a sauerkraut connoisseur, and could fill me in on the sauerkraut brands to get.
FYI, I am in Canada.

Or, you could join with me and gush about the awesomeness that is sauerkraut.
I eat it in rice, with eggs on toast, on fish....I am gonna eat it with everything now!...not peanut butter though...hmmm, maybe try it once...

 

[Silentpony_v1legacy]

Put it on a corned beef sammich with thousand island dressing, Swiss cheese and a toasted rye bun. fucking delicious!

 

[Recusant]

So...

I just bought my first jar of sauerkraut, without knowing really what to look for. I got it because it was only cabbage and salt, with none of those useless added ingredients (preservatives and such).

So... it has salt, but no preservatives. Is this some sort of Buddhist Koan, or did I wander into another dimension again?

 

[JohnnyDelRay]

I dig the stuff. Have never bought or made it on my own though, I usually enjoy with the German or Swiss food that I receive it with, and it never disappoints. I didn't know there were gut benefits though, I might read up a bit more on that.

Usually goes down best with roesti, and sausages with a bit of mustard.

 

[FalloutJack]

Sorry, but I really can't stand the stuff, myself. Both taste and texture just don't appeal to me.

 

[Zykon TheLich_v1legacy]

Can't stand it. Cabbage marinated in watery spunk.

Now, Polish pickled red cabbage on the other hand? Awwww Yeah!

 

[SweetShark]

Wait, so it is just Cabbage with salt?
And also why it have this color? Look really weird.
I prefer the classi raw Cabbage for my salads.

EDIT: The Poll is funny.

 

[Dornedas]

Of course Sauerkraut is awesome it's German.
I dare you to come up with one German thing that isn't awesome. Aside from me.

I guess K?hne would be a good brand. They are German after all and if their Sauerkraut were bad we would have executed them.
But if you want to eat it the German way. Or at least West-German way then you have to eat it with mashed potatoes. And with Kassler which, according to dict.cc, translates to smoked pork chop.
You cook it in the same pot as the Sauerkraut and just lay it on top.
At least that is the way my mother makes it. I have no clue, I don't like Kassler.
Or, if you want to be a bit less "traditional", you can also make it with Bratwurst.
But the mashed potatoes are non-negotiable.

 

[Glongpre]

So...

I just bought my first jar of sauerkraut, without knowing really what to look for. I got it because it was only cabbage and salt, with none of those useless added ingredients (preservatives and such).

So... it has salt, but no preservatives. Is this some sort of Buddhist Koan, or did I wander into another dimension again?

You know what I mean, no disodium EDTA or fancy chemical name things, MSG, etc.

 

[Glongpre]

I dig the stuff. Have never bought or made it on my own though, I usually enjoy with the German or Swiss food that I receive it with, and it never disappoints. I didn't know there were gut benefits though, I might read up a bit more on that.

Usually goes down best with roesti, and sausages with a bit of mustard.

Every fermented food should have gut benefits due to them having lots of active bacteria (as long as they aren't pasteurized, which would kill all the bacteria). When you ingest them they will travel down to your large intestine and help to digest the foods. That's why you fart, the bacteria are eating stuff, and they poop out gasses which you then poop out. It's science.
There are lots of cool studies, such as mice having different gut bacteria communities. The fat mice would have different gut bacteria from the lean mice, and when you replace the fat mice's bacteria with the lean mice's, the fat mice will become leaner.

What is roesti? Roast beef? Oh yeah, I can imagine it being super good on sausage. Mmmm.

 

[MrCalavera_v1legacy]

Not a fan of sauerkraut. Even the home-made. It just smells and tastes like spoiled cabbage to me(which it basicly is, but not in a good way). I'll stick to pickled cucumbers and beetroot relish instead.

Sauerkraut is a good source of vitamin C though, so good for you OP that you've discovered it in this time of year.

 

[Recusant]

So...

I just bought my first jar of sauerkraut, without knowing really what to look for. I got it because it was only cabbage and salt, with none of those useless added ingredients (preservatives and such).

So... it has salt, but no preservatives. Is this some sort of Buddhist Koan, or did I wander into another dimension again?

You know what I mean, no disodium EDTA or fancy chemical name things, MSG, etc.

"Sodium chloride" isn't really any less fancy. I realize it's fashionable to judge foodstuffs by the number of syllables on their ingredient list, but popularity doesn't make it any less stupid.

 

[JohnnyDelRay]

Every fermented food should have gut benefits due to them having lots of active bacteria (as long as they aren't pasteurized, which would kill all the bacteria). When you ingest them they will travel down to your large intestine and help to digest the foods. That's why you fart, the bacteria are eating stuff, and they poop out gasses which you then poop out. It's science.
There are lots of cool studies, such as mice having different gut bacteria communities. The fat mice would have different gut bacteria from the lean mice, and when you replace the fat mice's bacteria with the lean mice's, the fat mice will become leaner.

What is roesti? Roast beef? Oh yeah, I can imagine it being super good on sausage. Mmmm.

Thanks for the quick heads up! Always good to learn new stuff, and probably the reason why after a massive German dinner of saurkraut, pork knuckle, potatoes and beer I don't have as much trouble getting rid of it all as I thought I would.

Roesti, or R?sti, is a bit of a Swiss national food - although roast beef would be awesome with it, roesti is actually a kind of a roast potato pancake. I can never figure out how they get the potato to stick together, but it's kind of like a loosely shredded, hash -browned thing that just goes down very easy and goes with just about anything you can imagine. Used to be a staple of farmers, but now it's enjoyed by the whole nation and bought easily off shelves. Keeps for awhile too. It's usually fried in a pan and comes out looking like a shredded potato pancake (just not compressed or mashed at all)

 

[Glongpre]

So...

I just bought my first jar of sauerkraut, without knowing really what to look for. I got it because it was only cabbage and salt, with none of those useless added ingredients (preservatives and such).

So... it has salt, but no preservatives. Is this some sort of Buddhist Koan, or did I wander into another dimension again?

You know what I mean, no disodium EDTA or fancy chemical name things, MSG, etc.

"Sodium chloride" isn't really any less fancy. I realize it's fashionable to judge foodstuffs by the number of syllables on their ingredient list, but popularity doesn't make it any less stupid.

....Obviously, NaCl is fine for you, as it is salt. And I think you are intelligent enough to realize foods have lots of added ingredients that aren't the best for you, or are even necessary.

I feel like you are being difficult for no reason.

 

[Barbas]

It's very nice on a hotdog. A proper one, though, with decent German sausage. And a bit of sharp mustard. It's like those jars of gherkins - you wouldn't think so, but one day you just sort of go, "Ooh, I could go for one of those."