http://slog.thestranger.com/slog/archives/2013/01/11/today-in-weird-post-holiday-traditions Comments On: Today in Weird Post-Holiday Traditions by David Schmader en-us Copyright 2013 The Stranger. All rights reserved. This RSS file is offered to individuals, The Stranger readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact The Stranger. webmaster@thestranger.com (The Stranger Webmaster) Tue, 21 May 2013 00:00:01 -0700 Tue, 21 May 2013 00:30:00 -0700 Foundation http://blogs.law.harvard.edu/tech/rss
I don't know where that exact newspaper recipe I followed is now, but I just googled "sauerkraut chocolate cake" and found lots of stuff.

I've also made my own sauerkraut. Most recently with this recipe.
http://www.sfgate.com/food/recipes/detai…

(It came out perfect the first time, the second and third times it seemed too salty, so I'm trying to get back to the right proportion of salt.)
Posted by seatackled]]> Sat, 12 Jan 2013 12:34:40 -0800 The Stranger http://nourishedkitchen.com/homemade-sau…
Posted by elaineinballard]]> Fri, 11 Jan 2013 23:28:52 -0800 The Stranger Posted by Andy]]> Fri, 11 Jan 2013 23:26:39 -0800 The Stranger Posted by fletc3her]]> Fri, 11 Jan 2013 23:19:03 -0800 The Stranger Posted by katallred]]> Fri, 11 Jan 2013 23:10:46 -0800 The Stranger
I know that I know that cake from somewhere, and it was a pleasant experience. I shall have to ask Mother Vel-DuRay about it.
Posted by Catalina Vel-DuRay]]> Fri, 11 Jan 2013 20:13:42 -0800 The Stranger
But she and Joe just loved their homemade sauerkraut.

Posted by Catalina Vel-DuRay]]> Fri, 11 Jan 2013 19:42:33 -0800 The Stranger Anyway, to get rid of it, try this:
Brown a couple of thick pork chops in a skillet. When browned, smother with sauerkraut, cover and simmer for 40 minutes or so until done to your liking.
Remove meat to platter, add sour cream and caraway seeds to saurkraut and pan juices. Stir over heat to thicken, serve over porkchops. Delicious!
Posted by crone]]> Fri, 11 Jan 2013 19:34:49 -0800 The Stranger Posted by Maggie H]]> Fri, 11 Jan 2013 19:21:54 -0800 The Stranger Posted by heywhatsit!?]]> Fri, 11 Jan 2013 18:29:45 -0800 The Stranger Posted by Fnarf]]> Fri, 11 Jan 2013 18:23:03 -0800 The Stranger Posted by David Schmader]]> Fri, 11 Jan 2013 17:34:48 -0800 The Stranger
btw, doesn't O'Brien's wife sell sauerkraut? i'm surprised the stranger isn't gulping that shit down...
Posted by south downtown]]> Fri, 11 Jan 2013 17:04:06 -0800 The Stranger Posted by heywhatsit!?]]> Fri, 11 Jan 2013 16:39:13 -0800 The Stranger Posted by Jaymz]]> Fri, 11 Jan 2013 16:17:49 -0800 The Stranger Posted by keshmeshi]]> Fri, 11 Jan 2013 16:12:07 -0800 The Stranger Posted by Backyard Bombardier]]> Fri, 11 Jan 2013 16:00:26 -0800 The Stranger Posted by levide]]> Fri, 11 Jan 2013 15:54:32 -0800 The Stranger Posted by Will in Seattle]]> Fri, 11 Jan 2013 15:50:25 -0800 The Stranger
I don't have the "likes sauerkraut" gene.
Posted by originalcinner]]> Fri, 11 Jan 2013 15:43:31 -0800 The Stranger Posted by seatackled]]> Fri, 11 Jan 2013 15:38:55 -0800 The Stranger Posted by Pope Peabrain]]> Fri, 11 Jan 2013 15:36:39 -0800 The Stranger Posted by MacCrocodile]]> Fri, 11 Jan 2013 15:34:05 -0800 The Stranger Posted by Fnarf]]> Fri, 11 Jan 2013 15:31:04 -0800 The Stranger All sauerkraut, being a fermented form of cabbage, is old. From wikipedia:
"Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life."

So I recommend another delicious field roast link.

-Matt
Posted by Matt the Engineer]]> Fri, 11 Jan 2013 15:29:44 -0800 The Stranger