Post in 'The Inglenook' started by DevilsBrew, Aug 20, 2013.
Try adding some caraway seeds to the kraut when cooking. Thank me later.
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..,But sold only in PA stores.
(and maybe N. Maryland.)
Poor a bottle of your favorite beer or cider (hard or not) in the crockpot with some cut up granny smith apples or a few sweet potatoes, a family "twist" here that gets rave reviews (plus I make my own kraut, an added plus)
Geez, guess what I want for breakfast.
Does it give about the same taste as fermenting the kraut with caraway? firebroad suggested caraway in the fermenter, but the wife is not as big a fan as I am (at least in baked goods), so this seems like a good way to test it out before I make 30# of kraut thatshe won't eat.
I have been flipping through slow cooker cookbooks...cheese cake is possible! Oh my!
Last night I was lazy and threw Spanish rice ( two boxes ) 4 cups water and chicken in. It turned out amazing this morning ! Sometimes the simpler the better with a crock pot.
I dont ferment anything with my cabbage, I add it when use it, naked kraut is what I can. I like caraway but it doesn't agree with me. My hubby loves it and just sprinkles it on before he eats it.
I agree with Jeni. Add the stuff when cooking the Kraut. A blank canvass has more versatility than something that is already tainted with a flavor.
Picked up the Hamilton Beach 6quart 33969. Thanks all!
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