Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Re: Sauerkraut Ingrenets: Libby's vs Del Monte
330 views
Skip to first unread message
Message has been deleted
Brooklyn1
Feb 28, 2012, 9:15:16 PM2/28/12
to
On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
>And that what's listed on every brand of sauerkraut I've ever seen.
>Caraway, juniper, bacon and duck fat are all optional. Sugar (and
>HFCS) should be outlawed.
>
>So when deciding between canned Libby's and Del Monte, Libby's won
>because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
>water, salt (for flavor)".
>
>That is an infinitely recursive ingredients statement. What's in the
>sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
>that the kraut is not made by fermentation as it should be. So how
>else could it made? Does it even contain cabbage?
>
>The USDA does not define sauerkraut. They have defined grades of
>sauerkraut (as they did with everything back in daze), but not the
>actual ingredients.
>
>When contacted, Del Monte declined to comment on the matter. And boy,
>does that Libby's suck. I should have stuck to my usual brand,
>Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
This is the best canned kraut I've ever encountered...
"Silver Floss"
Barrel Cured
Shredded Sauerkraut
Ingredients: Cabbage, water, salt.
Mothership:
http://greatlakeskraut.com/
ingredients:
http://greatlakeskraut.com/SilverFloss.html
So far I've only tried their original canned.
The first canned kraut I've tried that doesn't stink when the can is
opened. I buy the 27 ounce can... It's the only canned kraut I've
tried that doesn't slosh when the can is shaken, it's packed solid
with kraut, very little liquid. I usually use it for braising
(usually pork or weenies) but on occasion I've eaten an entire can
straight from the can in one sitting.
wrote:
>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
>And that what's listed on every brand of sauerkraut I've ever seen.
>Caraway, juniper, bacon and duck fat are all optional. Sugar (and
>HFCS) should be outlawed.
>
>So when deciding between canned Libby's and Del Monte, Libby's won
>because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
>water, salt (for flavor)".
>
>That is an infinitely recursive ingredients statement. What's in the
>sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
>that the kraut is not made by fermentation as it should be. So how
>else could it made? Does it even contain cabbage?
>
>The USDA does not define sauerkraut. They have defined grades of
>sauerkraut (as they did with everything back in daze), but not the
>actual ingredients.
>
>When contacted, Del Monte declined to comment on the matter. And boy,
>does that Libby's suck. I should have stuck to my usual brand,
>Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
This is the best canned kraut I've ever encountered...
"Silver Floss"
Barrel Cured
Shredded Sauerkraut
Ingredients: Cabbage, water, salt.
Mothership:
http://greatlakeskraut.com/
ingredients:
http://greatlakeskraut.com/SilverFloss.html
So far I've only tried their original canned.
The first canned kraut I've tried that doesn't stink when the can is
opened. I buy the 27 ounce can... It's the only canned kraut I've
tried that doesn't slosh when the can is shaken, it's packed solid
with kraut, very little liquid. I usually use it for braising
(usually pork or weenies) but on occasion I've eaten an entire can
straight from the can in one sitting.
pavane
Feb 28, 2012, 9:28:59 PM2/28/12
to
"Brooklyn1" <Gravesend1> wrote in message
news:v91rk7tb3hlcobluj...@4ax.com...
month or so.) I agree that it is one of the best of the canned krauts.
pavane
Brooklyn1
Feb 28, 2012, 9:40:47 PM2/28/12
to
think anyone can choose, I want them all:
http://greatlakeskraut.com/Recipes.html#all
Pete C.
Feb 28, 2012, 10:11:20 PM2/28/12
to
Nunya Bidnits
Feb 28, 2012, 10:34:34 PM2/28/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> Sauerkraut should be made of three ingredients: Cabbage, water, salt.
> And that what's listed on every brand of sauerkraut I've ever seen.
> Caraway, juniper, bacon and duck fat are all optional. Sugar (and
> HFCS) should be outlawed.
>
> So when deciding between canned Libby's and Del Monte, Libby's won
> because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
> water, salt (for flavor)".
>
> That is an infinitely recursive ingredients statement. What's in the
> sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
> that the kraut is not made by fermentation as it should be. So how
> else could it made? Does it even contain cabbage?
>
> The USDA does not define sauerkraut. They have defined grades of
> sauerkraut (as they did with everything back in daze), but not the
> actual ingredients.
>
> When contacted, Del Monte declined to comment on the matter. And boy,
> does that Libby's suck. I should have stuck to my usual brand,
> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
>
> -sw
> Sauerkraut should be made of three ingredients: Cabbage, water, salt.
> And that what's listed on every brand of sauerkraut I've ever seen.
> Caraway, juniper, bacon and duck fat are all optional. Sugar (and
> HFCS) should be outlawed.
>
> So when deciding between canned Libby's and Del Monte, Libby's won
> because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
> water, salt (for flavor)".
>
> That is an infinitely recursive ingredients statement. What's in the
> sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
> that the kraut is not made by fermentation as it should be. So how
> else could it made? Does it even contain cabbage?
>
> The USDA does not define sauerkraut. They have defined grades of
> sauerkraut (as they did with everything back in daze), but not the
> actual ingredients.
>
> When contacted, Del Monte declined to comment on the matter. And boy,
> does that Libby's suck. I should have stuck to my usual brand,
> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
>
Franks makes the best canned sauerkraut. The best bagged kraut too.
Nunya Bidnits
Feb 28, 2012, 10:36:42 PM2/28/12
to
> krauts.
> pavane
Message has been deleted
Message has been deleted
Michael OConnor
Feb 29, 2012, 6:39:23 AM2/29/12
to
I never buy kraut in the can, the kraut in the bag in the meat
department is much better IMO. I used to buy the kraut in the jar
until one time I bought a jar and opened it and the jar had either
expired or (more likely) it had not been sealed correctly or had been
opened and closed and the content had spoiled and it smelled like
something had died in my kitchen.
department is much better IMO. I used to buy the kraut in the jar
until one time I bought a jar and opened it and the jar had either
expired or (more likely) it had not been sealed correctly or had been
opened and closed and the content had spoiled and it smelled like
something had died in my kitchen.
Pennyaline
Feb 29, 2012, 10:50:34 AM2/29/12
to
On 2/28/2012 7:28 PM, pavane wrote:
> "Brooklyn1"<Gravesend1> wrote in message
> "Brooklyn1"<Gravesend1> wrote in message
>> This is the best canned kraut I've ever encountered...
>> "Silver Floss"
>> Barrel Cured
>> Shredded Sauerkraut
>> Ingredients: Cabbage, water, salt.
>> Mothership:
>> http://greatlakeskraut.com/
>> ingredients:
>> http://greatlakeskraut.com/SilverFloss.html
>> So far I've only tried their original canned.
>> The first canned kraut I've tried that doesn't stink when the can is
>> opened. I buy the 27 ounce can... It's the only canned kraut I've
>> tried that doesn't slosh when the can is shaken, it's packed solid
>> with kraut, very little liquid. I usually use it for braising
>> (usually pork or weenies) but on occasion I've eaten an entire can
>> straight from the can in one sitting.
>
> It is also packed in an 8-oz can that is perfect for my needs (once a
> month or so.) I agree that it is one of the best of the canned krauts.
>
> pavane
Yes, it is. Wasn't Silver Floss was at one time packed in glass jars, or
>> "Silver Floss"
>> Barrel Cured
>> Shredded Sauerkraut
>> Ingredients: Cabbage, water, salt.
>> Mothership:
>> http://greatlakeskraut.com/
>> ingredients:
>> http://greatlakeskraut.com/SilverFloss.html
>> So far I've only tried their original canned.
>> The first canned kraut I've tried that doesn't stink when the can is
>> opened. I buy the 27 ounce can... It's the only canned kraut I've
>> tried that doesn't slosh when the can is shaken, it's packed solid
>> with kraut, very little liquid. I usually use it for braising
>> (usually pork or weenies) but on occasion I've eaten an entire can
>> straight from the can in one sitting.
>
> It is also packed in an 8-oz can that is perfect for my needs (once a
> month or so.) I agree that it is one of the best of the canned krauts.
>
> pavane
is my memory going screwy?
Ross@home
Feb 29, 2012, 10:57:08 AM2/29/12
to
On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
With the right cabbage, there's only two ingredients, cabbage and salt
wrote:
>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
at 2.25% by weight. The salt will draw out enough moisture to
completely cover the shredded cabbage.
And, if one is lucky enough to live in the right climate, like I do,
there is no better sauerkraut than homemade.
We haven't used store bought 'kraut in over 30 years.
Ross.
Message has been deleted
Doug Freyburger
Feb 29, 2012, 12:18:01 PM2/29/12
to
Nunya Bidnits wrote:
>
> Franks makes the best canned sauerkraut. The best bagged kraut too.
When I tried Franks kraut in the can I was surprised at how good it was.
>
> Franks makes the best canned sauerkraut. The best bagged kraut too.
I will keep an eye out for Franks in the bag.
One additional advantage of Franks in the can is portion size. I don't
keep leftover kraut so the smaller the portion in the container the
better for my use.
Ross@home
Feb 29, 2012, 1:23:07 PM2/29/12
to
On Wed, 29 Feb 2012 10:32:13 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>On Wed, 29 Feb 2012 10:57:08 -0500, Ross@home wrote:
>
>> On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
>>
>> With the right cabbage, there's only two ingredients, cabbage and salt
>> at 2.25% by weight. The salt will draw out enough moisture to
>> completely cover the shredded cabbage.
>
>Yes, I've done that at home. I've added water because I need to
>ensure the water will cover the kraut completely. Otherwise you have
>to keep playing with it and smash it down and possibly infecting it
>and ruining the delicate balance and phases of the bacteria it
>produces.
>
You smash the shreds down very well right at the beginning, bruising
them helps the salt extract the juice.
If added liquid is required to keep the shreds completely covered, use
a brine made at the rate of 25 grams of pickling salt per liter of
water (a scant 1-1/2 tablespoons per quart), boiled, cooled then added
to the shredded cabbage.
Ross.
wrote:
>On Wed, 29 Feb 2012 10:57:08 -0500, Ross@home wrote:
>
>> On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
>>
>> With the right cabbage, there's only two ingredients, cabbage and salt
>> at 2.25% by weight. The salt will draw out enough moisture to
>> completely cover the shredded cabbage.
>
>ensure the water will cover the kraut completely. Otherwise you have
>to keep playing with it and smash it down and possibly infecting it
>and ruining the delicate balance and phases of the bacteria it
>produces.
>
You smash the shreds down very well right at the beginning, bruising
them helps the salt extract the juice.
If added liquid is required to keep the shreds completely covered, use
a brine made at the rate of 25 grams of pickling salt per liter of
water (a scant 1-1/2 tablespoons per quart), boiled, cooled then added
to the shredded cabbage.
Ross.
Message has been deleted
Roy
Feb 29, 2012, 2:08:50 PM2/29/12
to
On Wednesday, February 29, 2012 9:32:13 AM UTC-7, Sqwertz wrote:
> On Wed, 29 Feb 2012 10:57:08 -0500, Ross@home wrote:
>
> On Wed, 29 Feb 2012 10:57:08 -0500, Ross@home wrote:
>
> > On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <swe...@cluemail.compost>
> > wrote:
> >
> >>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
> >
> > With the right cabbage, there's only two ingredients, cabbage and salt
> > at 2.25% by weight. The salt will draw out enough moisture to
> > completely cover the shredded cabbage.
>
> > wrote:
> >
> >>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
> >
> > With the right cabbage, there's only two ingredients, cabbage and salt
> > at 2.25% by weight. The salt will draw out enough moisture to
> > completely cover the shredded cabbage.
>
> Yes, I've done that at home. I've added water because I need to
> ensure the water will cover the kraut completely. Otherwise you have
> to keep playing with it and smash it down and possibly infecting it
> and ruining the delicate balance and phases of the bacteria it
> produces.
>
> -sw
> ensure the water will cover the kraut completely. Otherwise you have
> to keep playing with it and smash it down and possibly infecting it
> and ruining the delicate balance and phases of the bacteria it
> produces.
>
Commercial producers use sodium nitrite to kill the nasty bugs that get into kraut. Homemade kraut may contain poisonous bacteria...beware.
Nunya Bidnits
Feb 29, 2012, 7:49:05 PM2/29/12
to
sell in the prepared meats area. But yeah, that small can is just right for
an individual meal.
MartyB
Brooklyn1
Feb 29, 2012, 8:12:40 PM2/29/12
to
see no reason to buy those tiny 8 oz cans, I can easily finish a 1
pound can myself, because I usually use kraut for braising meats so it
cooks down to like half. I can also consume a lot of raw kraut.
I can eat an entire quart of this new kraut and look for another jar,
candy without calories:
http://www.batampte.com/
Janet Wilder
Feb 29, 2012, 9:25:22 PM2/29/12
to
On 2/28/2012 7:46 PM, Sqwertz wrote:
> I should have stuck to my usual brand,
> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
>
> -sw
> I should have stuck to my usual brand,
> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
>
I think Harvest Moon might be an HEB house brand.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Message has been deleted
Message has been deleted
Message has been deleted
Message has been deleted
Janet Wilder
Mar 1, 2012, 6:22:16 PM3/1/12
to
On 2/29/2012 8:48 PM, Sqwertz wrote:
> stuff - try it. All the HEB branded stuff is pretty good. Better
> than the HCF branded items (sometimes they even complete against
> themselves on certain products).
>
> -sw
I've used several of the Harvest Moon branded items. For the most part
they are vegetable and packed in glass jars. The quality is excellent.
> On Wed, 29 Feb 2012 20:25:22 -0600, Janet Wilder wrote:
>
>> On 2/28/2012 7:46 PM, Sqwertz wrote:
>>> I should have stuck to my usual brand,
>>> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
>>>
>>> -sw
>>
>> I think Harvest Moon might be an HEB house brand.
>
> Yep. I mentioned later on it was Texas and/or HEB brand. It's good
>
>> On 2/28/2012 7:46 PM, Sqwertz wrote:
>>> I should have stuck to my usual brand,
>>> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
>>>
>>> -sw
>>
>> I think Harvest Moon might be an HEB house brand.
>
> stuff - try it. All the HEB branded stuff is pretty good. Better
> than the HCF branded items (sometimes they even complete against
> themselves on certain products).
>
> -sw
I've used several of the Harvest Moon branded items. For the most part
they are vegetable and packed in glass jars. The quality is excellent.
Nunya Bidnits
Mar 1, 2012, 7:40:38 PM3/1/12
to
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> In article <jik6cd$bta$1...@dont-email.me>,
> too.
It's subjective except when it applies to our own personal preferences, in
which case it is written in stone. ;-)
> In article <jik6cd$bta$1...@dont-email.me>,
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>> -sw
>>
>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>
> Hear, hear! "Best" is subjective but it's the one my family prefers,
>> -sw
>>
>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>
> too.
It's subjective except when it applies to our own personal preferences, in
which case it is written in stone. ;-)
Message has been deleted
Janet Bostwick
Mar 2, 2012, 10:56:30 AM3/2/12
to
On Wed, 29 Feb 2012 10:32:13 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
snip
wrote:
>
>Yes, I've done that at home. I've added water because I need to
>ensure the water will cover the kraut completely. Otherwise you have
>to keep playing with it and smash it down and possibly infecting it
>and ruining the delicate balance and phases of the bacteria it
>produces.
>
>-sw
You are altering the ph of the contents of the crock. You need to add
>Yes, I've done that at home. I've added water because I need to
>ensure the water will cover the kraut completely. Otherwise you have
>to keep playing with it and smash it down and possibly infecting it
>and ruining the delicate balance and phases of the bacteria it
>produces.
>
>-sw
a brine in the original concentration.
Janet US
Doug Freyburger
Mar 2, 2012, 11:45:16 AM3/2/12
to
>> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>
>>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>
>> Hear, hear! "Best" is subjective but it's the one my family prefers,
>> too.
>
> It's subjective except when it applies to our own personal preferences, in
> which case it is written in stone. ;-)
It's subjective until a lot of people confirm they feel the same way
>
>>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>
>> Hear, hear! "Best" is subjective but it's the one my family prefers,
>> too.
>
> It's subjective except when it applies to our own personal preferences, in
> which case it is written in stone. ;-)
about it. Then it becomes a concensus!
Ross@home
Mar 2, 2012, 12:33:26 PM3/2/12
to
On Wed, 29 Feb 2012 11:08:50 -0800 (PST), Roy <wil...@hotmail.com>
wrote:
Prepared the old-fashioned way with nothing more than salt, it is a
source of both vitamins and minerals. Many new processing procedures
include the use of nitrates, which can lead to health problems ranging
from headaches to stomach cancer.
wrote:
source of both vitamins and minerals. Many new processing procedures
include the use of nitrates, which can lead to health problems ranging
from headaches to stomach cancer.
Nunya Bidnits
Mar 2, 2012, 6:00:33 PM3/2/12
to
:-)
Message has been deleted
Message has been deleted
Message has been deleted
Roy
Mar 3, 2012, 1:08:50 PM3/3/12
to
On Saturday, March 3, 2012 10:53:15 AM UTC-7, Sqwertz wrote:
> > On Wed, 29 Feb 2012 11:08:50 -0800 (PST), Roy <>
> > wrote:
>
> > Commercial producers use sodium nitrite to kill the nasty bugs that
> > get into kraut. Homemade kraut may contain poisonous
> > bacteria...beware.
>
> Which is total BS. Saurkraut relies on bacterial action to
> > On Wed, 29 Feb 2012 11:08:50 -0800 (PST), Roy <>
> > wrote:
>
> > Commercial producers use sodium nitrite to kill the nasty bugs that
> > get into kraut. Homemade kraut may contain poisonous
> > bacteria...beware.
>
> cure/pickle itself.
>
> -sw
Perhaps you should read the label from Bick's Wine Sauerkraut.
Definitely states that it contains sodium nitrite.
Doug Freyburger
Mar 3, 2012, 4:19:28 PM3/3/12
to
Oh wait, we were talking about how good Fransk sauerkraut is. Let's try
again - When a lot of the foodie experts of RFC agree *that's* when it
goes from subjective to concensus. Yup, like that.
Jean B.
Mar 4, 2012, 11:36:02 PM3/4/12
to
--
Jean B.
spamtrap1888
Mar 5, 2012, 3:20:20 AM3/5/12
to
sulphites. A bit odd, but perhaps used to keep the kraut from
browning.
http://www.bicks.ca/products_sub.aspx?pid=82&lid=1
http://www.smuckerfoodservice.ca/bicks/s-wsk.html
Roy
Mar 5, 2012, 2:04:45 PM3/5/12
to
Nunya Bidnits
Mar 5, 2012, 3:28:57 PM3/5/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 2 Mar 2012 22:53:59 -0600, Sqwertz wrote:
>>
>> http://www.flickr.com/photos/sqwertz/6948156957/
>
> That how big our packages of Frank's is. 1.5 ounces. That's not even
> a serving, IMO.
>
> That's some BBQ short ribs at the top (from John Muellers)
>
> -sw
Yeah, those are the same packs they sell in the prepared meats section here.
It is about one sandwich worth, no more, and personally I like more than
that.
The ribs look great, better view in the closeup on your Flickr mate.
MartyB
> On Fri, 2 Mar 2012 22:53:59 -0600, Sqwertz wrote:
>
>> On Tue, 28 Feb 2012 21:34:34 -0600, Nunya Bidnits wrote:
>>
>>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>>
>> I sought out the Frank.
>> On Tue, 28 Feb 2012 21:34:34 -0600, Nunya Bidnits wrote:
>>
>>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>>
>>
>> http://www.flickr.com/photos/sqwertz/6948156957/
>
> That how big our packages of Frank's is. 1.5 ounces. That's not even
> a serving, IMO.
>
> That's some BBQ short ribs at the top (from John Muellers)
>
> -sw
Yeah, those are the same packs they sell in the prepared meats section here.
It is about one sandwich worth, no more, and personally I like more than
that.
The ribs look great, better view in the closeup on your Flickr mate.
MartyB
Lou Decruss
Mar 5, 2012, 3:53:34 PM3/5/12
to
On Sat, 3 Mar 2012 11:34:34 -0600, Sqwertz <swe...@cluemail.compost>
when I'm able to get into the inner city I always get some of the
stuff in the barrel at the Polish place. And a couple pickles.
Lou
wrote:
>On Fri, 2 Mar 2012 22:53:59 -0600, Sqwertz wrote:
>
>> On Tue, 28 Feb 2012 21:34:34 -0600, Nunya Bidnits wrote:
>>
>>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>>
>> I sought out the Frank.
>>
>> http://www.flickr.com/photos/sqwertz/6948156957/
>
>That how big our packages of Frank's is. 1.5 ounces. That's not even
>a serving, IMO.
I agree that's too small. Frank's is my favorite packaged brand but
>On Fri, 2 Mar 2012 22:53:59 -0600, Sqwertz wrote:
>
>> On Tue, 28 Feb 2012 21:34:34 -0600, Nunya Bidnits wrote:
>>
>>> Franks makes the best canned sauerkraut. The best bagged kraut too.
>>
>> I sought out the Frank.
>>
>> http://www.flickr.com/photos/sqwertz/6948156957/
>
>That how big our packages of Frank's is. 1.5 ounces. That's not even
>a serving, IMO.
when I'm able to get into the inner city I always get some of the
stuff in the barrel at the Polish place. And a couple pickles.
Lou
Message has been deleted
0 new messages