Recipe for the Day

[Irving]

Good bump. Anyone have a good sauerkraut recipe?

[TriggerHappy]

Some of the best hot wings I have ever eaten. I don't tend to like them too hot, these were perfect. Adjust the cayenne to how hot you want.

1. 7lbs. wings (32)
2. Tony Chachere's Seasoning
3. Cayenne Pepper
4. Garlic Powder
5. Onion Powder
6. Worcestershire sauce
7. Italian Dressing (dry mix)

Place wings in large bowl (several at a time) and add items #2-5 above. Go light on the cayenne! Mix with hands. Add #6-7 and mix again. If you are grilling, the wings can go directly onto the grill from this point.)

[Irving]

Those sound good, I'd like to try them.

[theGinsue]

All right Stuart, I must admit to never trying this one, but it's from Alton Brown - who always has amazing recipes....

Sauerkraut
Recipe courtesy Alton Brown

· Cook Time: --
· Level: Intermediate
· Yield: 12 cups


Ingredients

• 5 pounds green cabbage, shredded
• 3 tablespoons pickling salt
• 1 tablespoon juniper berries
• 2 teaspoons caraway seeds
• 1 quart water, in a sanitized glass jar

Directions
In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
Prep Time: 15 minutes
Inactive Prep Time: 4 weeks

[Irving]

Oh man, a little more intense than I was looking for. We bought this large jar of kraut and it is pretty plain. So I've just been cooking the brats in the frying pan, and then the last two minutes or so, tossing the kraut into the pan and letting it soak up the grease. I also add some salt (I've been using Margarita salt actually) into the mix and it has been coming out marginally better than just the "cold and wet" taste from the store bought jar. Thank you for the recipe though.

[hollohas]

I like to start my brats on the grill meanwhile I have a pot of beer with sliced onions and kraut on the stove simmering. After the brats have a nice skin take them off the grill and finish them in the beer. When time to eat, brats, onions and kraut all come out of the beer and go on the bun. Yum. Say goodbye to those grilled, overcooked, dry, gameday tailgate brats.

I also have a kraut recipe somewhere from an old issue of Brew Your Own magazine. If I find it I'll post it.

Oh, and +1 Alton Brown. That guy is awesome.

[Jonsey]

Good bump. Anyone have a good sauerkraut recipe?

Take a green cabbage and slice or grate it. Put the shreds in a big bowl and toss it with a liberal amount of unrefined sea salt. Don't worry, if you over salt it, you can rinse some off. I just taste it when I am done. It should be nice and salty, but not way too salty. The salt will cause the water to start leaching out of the cabbage. Let it sit for a while until you start seeing the water separate. Then put all the cabbage and the liquid into a fermentation crock or a large mason jar. Weigh your cabbage down with a fermentation weight...or a really clean rock...so all the cabbage is submerged. You may have to beat it down with the handle of a wooden spoon to achieve this. Pack it in tight. If enough water doesn't come out to cover the cabbage, you can just add a little filtered water. The key is for all the solids to be submerged in the brine to protect it from bacteria. Cover with a cloth or put the lid on your crock. It needs air. I set mine on the counter or in a cupboard for up to a month, but you can start sampling it after about a week. When it tastes nice and sour, you can put it in the fridge with a regular lid. Putting it in the fridge will slow fermentation and will keep for several months. A root cellar works for this too if you have one.

[Jonsey]

Good bump. Anyone have a good sauerkraut recipe?

I think you will like this one Irving;
Walk into your nearest Vitamin Cottage and pick some up in the dairy aisle. I got some kimchi there and it was very good. They have tons of fresh kraut.