Sauerkraut - More Fermented Foods

[joebryant]

Henry'schickens :

There is nothing wrong sounding like your daughter, joebryant.

If canning is not the way to store it then what is? Freezing? I can't imagine leaving it in the crock til it is all gone. Or do you?

We stick the five liters in the refrigerator. Because of neighbors, guests, friends, and relatives, it's always all gone before the next batch is ready. All those little jars of kraut gifts go a long way for the cost of 2 or 3 heads of cabbage every two weeks.​

 

[joebryant]

Many Germans keep their kraut in Harsch crocks for as long or longer than eight months, never opening it for any reason. They like their kraut AGED and claim that the longer it's left to ferment in the Harsch crock, the better the taste. I've never been that patient; two weeks and I'm eating it.

 

[Zookeeper9000]

Miss P there is always hope where those crocks are concerned. I have been looking for one for 8 years at least and this summer I found one of the biggest ones they make at a yard sale. No cracks or chips for $4 no I didn't make a mistake the girl said make offer I said I would love to but I only have $4 she said sold. Boy my sister was mad as she had said hey jean here is one of those crocks you been looking for LOL.

Neighbor lady is suppose to teach me how to make kraut but hasn't yet.

I made spare ribs with kraut the other day.

Put ribs in slow cooker or roaster. Cover with a bag of kraut juice and all, add a can of french onion soup and cook at 200 or 250 for hours till it falls off the bone, it was great.

 

[MissPrissy]

Pork was make for kraut! We love it!

 

[Athena]

Quote:
Miss P.....

hoppin' john is black eyed peas???... do you or anyone else, have a recipe I could have for that??... for me, it won't be a New Years thing, as I am deployed, but, I would love to have a recipe for that.

Also, I am Greek and Japanese, and I guess we all have our own traditional New Years meals... I grew up in the islands, and then after my dad retired from the Marine Corps, we settled in Mass.
Still our traditional New Years meal was mainly Japanese...

The northeners didn't make hoppin john as a dish to serve on New Years... For our neighbors, it was Boston baked beans!!!

In recent years, my family, (4 children and now grands) have settled in Florida and Georgia areas, and I know black eyed peas are a traditional southern dish that is a must have. What I didn't realize is that roast pork and sourkraut is the main dish???

And I was married to a German, from upstate New York... he never once mentioned pork and sourkraut for New Years!!! Hmmmmm!!!
I don't know what his mom used to make either for New Years!!!

This is kind of fascinating for me.. You just never know, what your apt to find out on BYC!!!

 

[MissPrissy]

I grew up eating black peas and rice, collard or turnip greens, corn bread, sweet potatoes and smoke ham hocks and slices of ham or other pork for News Year's Day Dinner - early eating 3pm LOL not supper, supper was leftovers from dinner.

When I was about 19 I introduced to a german dish 'pork roast cooked with kraut' at a friends on New Year's Day. It was so good since then I have always prepared it for New Year's Day.

I usually on prepare it on New Year's it seems. It is rich and good and delicious.

Hoppin' John History

Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia). Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.

This African-American dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the black-eyed peas before serving. whoever get the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year's Day is Hoppin' John. At the stroke of midnight on New Year's Eve, many southern families toast each other with Champagne and a bowl of Hoppin' John. If it is served with collard greens you might, or might not, get rich during the coming year.

There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately.

Most food historians generally agree that "Hopping John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name:

It was the custom for children to gather in the dining room as the dish was brought forth and h op around the table before sitting down to eat.


A man named John came "a-hoppin" when his wife took the dish from the stove.


An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John"


The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John.

http://whatscookingamerica.net/History/HoppinJohn.htm

We prepare ours in separate pans. (I was born and raised in SC.) We serve the peas over the rice not mixed together.

In, Georgia, where we moved when I was young, they eat it cooked together.

Hoppin' John Recipe


2 cups dried black-eyed peas
Cold water
1 pound lean slab bacon or 1 pound meaty ham hocks
1 large onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cups water or chicken broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste

Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris. Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender (do not boil as the beans will burst).

Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.

Makes 8 servings.​

 

[joebryant]

Quote:
Oh shame, oh shame, oh shame on you... Shame, shame, shame for taking advantage of that ignorant seller. Fear not though, there is a way that you can redeem your soul. Send that super-large Harsch crock to me for $4 plus shipping and I'll say a prayer for you; otherwise, what can I say... I don't mean to scare you, but you know what to expect.

 

[MissPrissy]

Are you insane? You have a german crock. That salt crock sould come to MissPrissy who will give it an excellent home.

 

[joebryant]

Quote:
I was only thinking of her soul.

 

[Zookeeper9000]

The woman I bought it from new what it was worth. I was the only one who showed interest in it the whole week her sale was open. She was moving and didn't want to mess with it anymore. My soul is fine Joe LOL but thanks for the concern LOL.

I'll keep watch Miss P if I find another I will grab it up for you. I have trucker friends that go out that way all the time so wouldn't be much to get it to ya in one piece.