Thursday, November 8, 2012

Gouty Sauerkraut

One of the things I've read about dealing with gout is to eat sauerkraut.  My mom used to make the best sauerkraut.  I loved it.  Well, since I can't have the pork in it anymore, it's not quite the same, but it was still good.  Here's how we make it...

First, start by peeling and cubing some russet potatoes...
add some salt and water and boil them until tender.

Open the bottle of sauerkraut and dump it in a pot. 
 Set the bottle aside for now.  Add some water to the kraut.  The less water you add, the more sour it will be.
 Let the sauerkraut boil for about 15 minutes.  Then, add equal parts cold water and flour in the jar.  Put the lid on and shake the heck out of it. 
It should be thick but creamy.  Not too thick, not runny.
 Pour it into the boiling kraut and stir with a wisk until thickened.
 Add salt and pepper to taste.  Stir well. 
 Turn off the heat and let it rest.
 Drain the potatoes
 Dish up some potatoes and then spoon some sauerkraut over them.  Enjoy!

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