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Freezing sauerkraut?
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KenK
Mar 15, 2016, 9:43:34 AM3/15/16
to
Yesterday I thawed some sauerkraut and meatballs I froze a while
back. Either my taste buds are failing or it had lost its sour
taste. I Googled but saw nothing about this 'problem'. Anyone
else ever notice this? It was fine when I froze it.
TIA
--
You know it's time to clean the refrigerator
when something closes the door from the inside.
back. Either my taste buds are failing or it had lost its sour
taste. I Googled but saw nothing about this 'problem'. Anyone
else ever notice this? It was fine when I froze it.
TIA
--
You know it's time to clean the refrigerator
when something closes the door from the inside.
sf
Mar 15, 2016, 4:36:12 PM3/15/16
to
On 15 Mar 2016 13:43:30 GMT, KenK <inv...@invalid.com> wrote:
> Yesterday I thawed some sauerkraut and meatballs I froze a while
> back. Either my taste buds are failing or it had lost its sour
> taste. I Googled but saw nothing about this 'problem'. Anyone
> else ever notice this? It was fine when I froze it.
>
No idea. Hubby hates sauerkraut, so we never eat it at home and I
> Yesterday I thawed some sauerkraut and meatballs I froze a while
> back. Either my taste buds are failing or it had lost its sour
> taste. I Googled but saw nothing about this 'problem'. Anyone
> else ever notice this? It was fine when I froze it.
>
only eat it in a Rubin sandwich. Do you have any more? Maybe a dash
of vinegar will help it.
--
sf
Victor Sack
Mar 15, 2016, 5:39:46 PM3/15/16
to
KenK <inv...@invalid.com> wrote:
> Yesterday I thawed some sauerkraut and meatballs I froze a while
> back. Either my taste buds are failing or it had lost its sour
> taste. I Googled but saw nothing about this 'problem'. Anyone
> else ever notice this? It was fine when I froze it.
Freezing sauerkraut does indeed change its taste and I posted about it
> Yesterday I thawed some sauerkraut and meatballs I froze a while
> back. Either my taste buds are failing or it had lost its sour
> taste. I Googled but saw nothing about this 'problem'. Anyone
> else ever notice this? It was fine when I froze it.
once. The ice crystals form, rupturing the cell walls; some of the
organic acids break down; the saccharose gets inverted. The sauerkraut
gets softer and sweeter in a different and somewhat more intensive way.
Some acidity ought to be still there, though.
Victor
KenK
Mar 16, 2016, 12:44:13 PM3/16/16
to
sf <s...@geemail.com> wrote in news:ecsgebdbge4stpnqgi3b8331f65ptsmeu3@
4ax.com:
> On 15 Mar 2016 13:43:30 GMT, KenK <inv...@invalid.com> wrote:
>
>> Yesterday I thawed some sauerkraut and meatballs I froze a while
>> back. Either my taste buds are failing or it had lost its sour
>> taste. I Googled but saw nothing about this 'problem'. Anyone
>> else ever notice this? It was fine when I froze it.
>>
> No idea. Hubby hates sauerkraut, so we never eat it at home and I
> only eat it in a Rubin sandwich. Do you have any more?
Yes, about three more batches in the freezer. Still have thw last of it
left over from the first frozen batch for supper - I use it spread over
dumplings.
> Maybe a dash of vinegar will help it.
The thought had crossed my mind. I wonder if this is same sour taste as
normal sauerkraut?
4ax.com:
> On 15 Mar 2016 13:43:30 GMT, KenK <inv...@invalid.com> wrote:
>
>> Yesterday I thawed some sauerkraut and meatballs I froze a while
>> back. Either my taste buds are failing or it had lost its sour
>> taste. I Googled but saw nothing about this 'problem'. Anyone
>> else ever notice this? It was fine when I froze it.
>>
> No idea. Hubby hates sauerkraut, so we never eat it at home and I
> only eat it in a Rubin sandwich. Do you have any more?
left over from the first frozen batch for supper - I use it spread over
dumplings.
> Maybe a dash of vinegar will help it.
normal sauerkraut?
Cindy Hamilton
Mar 16, 2016, 2:32:14 PM3/16/16
to
On Wednesday, March 16, 2016 at 12:44:13 PM UTC-4, KenK wrote:
> sf <s...@geemail.com> wrote in news:ecsgebdbge4stpnqgi3b8331f65ptsmeu3@
> 4ax.com:
>
> > On 15 Mar 2016 13:43:30 GMT, KenK <inv...@invalid.com> wrote:
> >
> >> Yesterday I thawed some sauerkraut and meatballs I froze a while
> >> back. Either my taste buds are failing or it had lost its sour
> >> taste. I Googled but saw nothing about this 'problem'. Anyone
> >> else ever notice this? It was fine when I froze it.
> >>
> > No idea. Hubby hates sauerkraut, so we never eat it at home and I
> > only eat it in a Rubin sandwich. Do you have any more?
>
> Yes, about three more batches in the freezer. Still have thw last of it
> left over from the first frozen batch for supper - I use it spread over
> dumplings.
>
> > Maybe a dash of vinegar will help it.
>
> The thought had crossed my mind. I wonder if this is same sour taste as
> normal sauerkraut?
Not the same. Vinegar is acetic acid while sauerkraut is
> sf <s...@geemail.com> wrote in news:ecsgebdbge4stpnqgi3b8331f65ptsmeu3@
> 4ax.com:
>
> > On 15 Mar 2016 13:43:30 GMT, KenK <inv...@invalid.com> wrote:
> >
> >> Yesterday I thawed some sauerkraut and meatballs I froze a while
> >> back. Either my taste buds are failing or it had lost its sour
> >> taste. I Googled but saw nothing about this 'problem'. Anyone
> >> else ever notice this? It was fine when I froze it.
> >>
> > No idea. Hubby hates sauerkraut, so we never eat it at home and I
> > only eat it in a Rubin sandwich. Do you have any more?
>
> Yes, about three more batches in the freezer. Still have thw last of it
> left over from the first frozen batch for supper - I use it spread over
> dumplings.
>
> > Maybe a dash of vinegar will help it.
>
> The thought had crossed my mind. I wonder if this is same sour taste as
> normal sauerkraut?
lactic acid. It might be good anyway.
Cindy Hamilton
sf
Mar 16, 2016, 3:53:39 PM3/16/16
to
On Tue, 15 Mar 2016 22:39:42 +0100, azaz...@koroviev.de (Victor Sack)
wrote:
It seems to me that would be desired, based on all the recipes that
call for simmering it in apple juice.
--
sf
wrote:
call for simmering it in apple juice.
--
sf
21bla...@gmail.com
Mar 16, 2016, 4:32:48 PM3/16/16
to
[i don't think it's much different, really]
food tastes different,
depending on how you feel, any particular day
hungry, full
tired
sick
starved,
just out of a concentration camp hungry
eating becuase it's time to eat, and not really hungry
etc etc
marc
food tastes different,
depending on how you feel, any particular day
hungry, full
tired
sick
starved,
just out of a concentration camp hungry
eating becuase it's time to eat, and not really hungry
etc etc
marc
Colonel Edmund J. Burke
Mar 17, 2016, 12:24:40 PM3/17/16
to
On 3/15/2016 6:43 AM, KenK wrote:
> Yesterday I thawed some sauerkraut and meatballs I froze a while
> back. Either my taste buds are failing or it had lost its sour
> taste. I Googled but saw nothing about this 'problem'. Anyone
> else ever notice this? It was fine when I froze it.
>
> TIA
>
>
Wot I can tell you about that pickled cabbages is that it makes me shit
> Yesterday I thawed some sauerkraut and meatballs I froze a while
> back. Either my taste buds are failing or it had lost its sour
> taste. I Googled but saw nothing about this 'problem'. Anyone
> else ever notice this? It was fine when I froze it.
>
> TIA
>
>
like a goose.
Cindy Hamilton
Mar 17, 2016, 12:35:12 PM3/17/16
to
Weird.
Cindy Hamilton
NEMO
Mar 17, 2016, 6:00:43 PM3/17/16
to
make yer goose look constipated!
Colonel Edmund J. Burke
Mar 18, 2016, 10:24:55 AM3/18/16
to
NEMO
Mar 18, 2016, 2:49:56 PM3/18/16
to
On Fri, 18 Mar 2016 07:24:54 -0700, "Colon Edmud Jackass Burchese of
You mean gook ladyboy 'pussy', KKKoloon!
Colonel Edmund J. Burke
Mar 19, 2016, 1:42:32 PM3/19/16
to
LOL
Nancy2
Mar 20, 2016, 9:13:49 AM3/20/16
to
I freeze kraut all the time because I can't finish a whole package in a reasonable
amount of time...it always maintains its sour-ness ....
N.
amount of time...it always maintains its sour-ness ....
N.
Brooklyn1
Mar 20, 2016, 10:10:28 AM3/20/16
to
Nancy2 wrote:
>
>I freeze kraut all the time because I can't finish a whole package in a reasonable
>amount of time...it always maintains its sour-ness ....
But then it'll be limp and flaccid like a you know what... you'd never
>
>I freeze kraut all the time because I can't finish a whole package in a reasonable
>amount of time...it always maintains its sour-ness ....
want to use it... were it me I'd use the left overs in some recipe,
I've used left over sauerkraut in my bread machine, makes wonderful
rye breads:
http://allrecipes.com/recipe/17808/sauerkraut-rye-bread/
Don't toss the kraut juice, makes great bloody marys.
For fantastic kraut2nis use kraut juice in place of vermouth... and
toss those faux pimentos and stuff the olives with kraut.
http://www.sauerkrautrecipes.com/recipe/chocolate-sauerkraut-cake/
http://www.anaffairfromtheheart.com/2015/10/reuben-pizza/
More:
http://www.sauerkrautrecipes.com/recipe-type/main-dishes/
cshenk
Mar 20, 2016, 12:08:00 PM3/20/16
to
Brooklyn1 wrote in rec.food.cooking:
WOW! Sheldon, that looks AWESOME for a bread machine. Its the first
link there and i think this looks like a keeper here.
Charlotte and Don do not like the idea of it but i want to try it. I
have everything but the sauerkraut. (regular butter, Kerry gold not
required).
Do you think a canned type would work? It's not a food item seen here
often so I'd have to go out and get some. Canned would be easier to
find here.
I can tell drain the krout really well and make this in dough mode then
let rise in peace for 1.5 hours then bake.
--
link there and i think this looks like a keeper here.
Charlotte and Don do not like the idea of it but i want to try it. I
have everything but the sauerkraut. (regular butter, Kerry gold not
required).
Do you think a canned type would work? It's not a food item seen here
often so I'd have to go out and get some. Canned would be easier to
find here.
I can tell drain the krout really well and make this in dough mode then
let rise in peace for 1.5 hours then bake.
--
Brooklyn1
Mar 20, 2016, 12:52:34 PM3/20/16
to
On Sun, 20 Mar 2016 11:07:55 -0500, "cshenk" <csh...@cox.net> wrote:
>Brooklyn1 wrote in rec.food.cooking:
>
>> Nancy2 wrote:
>> >
>> > I freeze kraut all the time because I can't finish a whole package
>> > in a reasonable amount of time...it always maintains its sour-ness
>> > ....
>>
>> But then it'll be limp and flaccid like a you know what... you'd never
>> want to use it... were it me I'd use the left overs in some recipe,
>> I've used left over sauerkraut in my bread machine, makes wonderful
>> rye breads:
>> http://allrecipes.com/recipe/17808/sauerkraut-rye-bread/
>> Don't toss the kraut juice, makes great bloody marys.
>> For fantastic kraut2nis use kraut juice in place of vermouth... and
>> toss those faux pimentos and stuff the olives with kraut.
>> http://www.sauerkrautrecipes.com/recipe/chocolate-sauerkraut-cake/
>> http://www.anaffairfromtheheart.com/2015/10/reuben-pizza/
>> More:
>> http://www.sauerkrautrecipes.com/recipe-type/main-dishes/
>
>WOW! Sheldon, that looks AWESOME for a bread machine. Its the first
>link there and i think this looks like a keeper here.
>
>Brooklyn1 wrote in rec.food.cooking:
>
>> Nancy2 wrote:
>> >
>> > I freeze kraut all the time because I can't finish a whole package
>> > in a reasonable amount of time...it always maintains its sour-ness
>> > ....
>>
>> But then it'll be limp and flaccid like a you know what... you'd never
>> want to use it... were it me I'd use the left overs in some recipe,
>> I've used left over sauerkraut in my bread machine, makes wonderful
>> rye breads:
>> http://allrecipes.com/recipe/17808/sauerkraut-rye-bread/
>> Don't toss the kraut juice, makes great bloody marys.
>> For fantastic kraut2nis use kraut juice in place of vermouth... and
>> toss those faux pimentos and stuff the olives with kraut.
>> http://www.sauerkrautrecipes.com/recipe/chocolate-sauerkraut-cake/
>> http://www.anaffairfromtheheart.com/2015/10/reuben-pizza/
>> More:
>> http://www.sauerkrautrecipes.com/recipe-type/main-dishes/
>
>WOW! Sheldon, that looks AWESOME for a bread machine. Its the first
>link there and i think this looks like a keeper here.
>
>Do you think a canned type would work? It's not a food item seen here
>often so I'd have to go out and get some. Canned would be easier to
>find here.
I think Silver Floss brand is better than most from a plastic IV bag.
>often so I'd have to go out and get some. Canned would be easier to
>find here.
I like their Bavarian style because I like caraway seeds.
http://www.walmart.com/ip/Silver-Floss-Bavarian-Style-Sauerkraut-14.4-Oz/10452864
They sometimes have the 27 ounce size so I get those.
I'd like to try their other flavors but I haven't seen them:
http://glkfoods.com/OurBrands.html
I never have left over sauerkraut to refrigerate, I can easily finish
the entire can in one sitting, even the large can. I can eat a can of
Silver Floss and a can of Spam for brunch and won't need to eat until
the next day... and it's a fantastic way to clean the digestive tract.
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