Comments on: Season’s First Choucroute http://www.theslowcook.com/2008/11/09/seasons-first-choucroute/ An urban insurgent's guide to real food for life Wed, 08 Feb 2012 15:22:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Ed Bruske http://www.theslowcook.com/2008/11/09/seasons-first-choucroute/comment-page-1/#comment-2081 Ed Bruske Tue, 11 Nov 2008 15:06:00 +0000 http://theslowcook.server285.com/2008/11/09/seasons-first-choucroute/#comment-2081 Joanna, the fermented turnips are made the same way as sauerkraut, grated turnips with salt. For the recipe, just go to the search feature at the top of the blog and type in "sauerruben."<br/><br/>Chris, sauerruben is delicious--even more so than sauerkraut--I just wish I knew more uses for it. You're way ahead of me with the sour beets and the kvass. I'd like to know more. Thanks for the tips. Joanna, the fermented turnips are made the same way as sauerkraut, grated turnips with salt. For the recipe, just go to the search feature at the top of the blog and type in “sauerruben.”

Chris, sauerruben is delicious–even more so than sauerkraut–I just wish I knew more uses for it. You’re way ahead of me with the sour beets and the kvass. I’d like to know more. Thanks for the tips.

]]> By: Chris http://www.theslowcook.com/2008/11/09/seasons-first-choucroute/comment-page-1/#comment-2078 Chris Tue, 11 Nov 2008 07:11:00 +0000 http://theslowcook.server285.com/2008/11/09/seasons-first-choucroute/#comment-2078 My mom used to make this and it's a favorite fall supper of mine. I have been wanting to make this for a couple weeks now...just haven't made it over to the German sausage market yet. This will be my first year making it with homemade kraut. And now I know what to do with that sauerreuben I put up a couple months ago. Great idea. <br/><br/>I just used sour beets for the first time to make borscht. So delicious and easy! I immediately put up another 5 pounds of beets so I can do that again soon. Also, in the interest of not letting anything go to waste, I used the stumps leftover from grating the beets to make start a jar of kvass. We'll see how that works. My mom used to make this and it’s a favorite fall supper of mine. I have been wanting to make this for a couple weeks now…just haven’t made it over to the German sausage market yet. This will be my first year making it with homemade kraut. And now I know what to do with that sauerreuben I put up a couple months ago. Great idea.

I just used sour beets for the first time to make borscht. So delicious and easy! I immediately put up another 5 pounds of beets so I can do that again soon. Also, in the interest of not letting anything go to waste, I used the stumps leftover from grating the beets to make start a jar of kvass. We’ll see how that works.

]]> By: Joanna http://www.theslowcook.com/2008/11/09/seasons-first-choucroute/comment-page-1/#comment-2069 Joanna Sun, 09 Nov 2008 19:01:00 +0000 http://theslowcook.server285.com/2008/11/09/seasons-first-choucroute/#comment-2069 Sounds fab ... will you explain how you made the turnip, as that is clearly something special, and I'm getting quite a bit of turnip in my veg box at the moment<br/><br/>What a great way to celebrate a great election :)<br/><br/>Joanna Sounds fab … will you explain how you made the turnip, as that is clearly something special, and I’m getting quite a bit of turnip in my veg box at the moment

What a great way to celebrate a great election :)

Joanna

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