Food Network
Home> Recipes> Seasonal>
Sauerkraut Recipe

Sauerkraut

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 18

Showing 11-18 of 18

Sort by:

Newest

  • on August 12, 2009

    Flag

    I am in the second week of fermenting and it has been so hot some of the water is evaporating. Does anyone know if I can add non-chlorinated bottled water.
    Please reply to Brian bhbseymour@hotmail.com.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2009

    Flag

    A failure for me... I used fresh cabbage from the garden and after several days still had no liquid. I used Kosher Salt instead of Pickling Salt (because I read other recepies and they all used Kosher. Oh well...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 22, 2008

    Flag

    Sauerkraut, if served warm temperature and not heated, is a natural source of lacobacillus spores, such as in yogurt. My mother made this on a farm in Kansas when there were no pesticides, so the air had natural spores in it. This is an authentic recipe that my Czech forebears made.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 16, 2007

    Flag

    This recipe is similar to the one my grandma showed me.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2007

    Flag

    This reciped was perfect. It was just how my dad made it when I was little. Absolutely exceptional!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2007

    Flag

    This is so much better tasting than store bought in cans or Jars which is petty much all we can get here. Well worth the wait.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 27, 2006

    Flag

    I have been making sauerbraten from a recipe I received many years ago. It was always good but this one beats it out!
    I didn't have juniper berries either. You can get them on a web site or harvest them if you have juniper bushes.
    I found the gravy a tad too sweet so I added 1/2 c. beef broth and a bit of Wondra flour to thicken it.
    Next time I will use less sugar and keep my own notes for what I added.
    Way to go Alton! You are my fav!
    Pat in Kingston, NY

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2005

    Flag

    i think this sounds fast and simple except for all of the inactive time. Good idea when having bratwurst

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.