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Sauerkraut

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HEALTH
February 15, 2010 | Joe Graedon, Teresa Graedon, The People's Pharmacy
If I feel a canker sore coming on, I put a wad of chopped sauerkraut on the area, hold it there for a minute, then chew and swallow. I do this three or four times a day for two to three days. Trauma to the mouth from sharp food can trigger a canker sore (aphthous ulcer). So can immune suppression or a deficiency of folic acid, vitamin B-12 and iron. A 1930s remedy recommended swishing sauerkraut juice in the mouth several times a day. Perhaps the bacteria that ferment cabbage into sauerkraut provide helpful nutrients.
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NEWS
January 29, 2014 | By S. Irene Virbila
This weekend, in a spurt of reorganizing the freezer, I decided I really needed to use up the three pork shanks I'd picked up at Harvey's Guss Meat Co. in Los Angeles. Since I already had a jar of Kruegermann's sauerkraut (made in Silver Lake) and the day felt just a little bit like winter--well, wintry enough--I decided to make roasted pork shanks with sauerkraut from New York chef Kurt Gutenbrunner's cookbook “ Neue Cuisine: The Elegant Tastes of Vienna .” Two of us certainly couldn't eat three pork shanks ourselves, so I invited a few friends over at the last minute.
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FOOD
February 6, 2002 | DONNA DEANE, TIMES STAFF WRITER
Choucroute garnie is French for sauerkraut baked with sausages and potatoes. Traditional choucroute is usually made with goose fat, sausages, pork and ham and is wonderfully full of flavor. But a serving can top 900 calories and have almost 70 grams of fat. I wanted a lower-fat version that I could enjoy more often. This recipe eliminates the high-fat sausages, using lower-fat turkey and chicken sausage instead.
HEALTH
February 15, 2010 | Joe Graedon, Teresa Graedon, The People's Pharmacy
If I feel a canker sore coming on, I put a wad of chopped sauerkraut on the area, hold it there for a minute, then chew and swallow. I do this three or four times a day for two to three days. Trauma to the mouth from sharp food can trigger a canker sore (aphthous ulcer). So can immune suppression or a deficiency of folic acid, vitamin B-12 and iron. A 1930s remedy recommended swishing sauerkraut juice in the mouth several times a day. Perhaps the bacteria that ferment cabbage into sauerkraut provide helpful nutrients.
CALIFORNIA | LOCAL
October 27, 1997 | CHRIS CHI
Feasting on sausage, sauerkraut and ale, revelers celebrated medieval cuisine--and some modern themes too--at the Ventura County Oktoberfest on Sunday. While a brass band in lederhosen played oom-pah-pah music, representatives from GTE pitched the telecommunications giant's online Yellow Pages service in a van filled with computers. And along with an assortment of dark and light ales, thirsty revelers could opt for a cup of mocha latte or bottled mineral water.
NEWS
January 29, 2014 | By S. Irene Virbila
This weekend, in a spurt of reorganizing the freezer, I decided I really needed to use up the three pork shanks I'd picked up at Harvey's Guss Meat Co. in Los Angeles. Since I already had a jar of Kruegermann's sauerkraut (made in Silver Lake) and the day felt just a little bit like winter--well, wintry enough--I decided to make roasted pork shanks with sauerkraut from New York chef Kurt Gutenbrunner's cookbook “ Neue Cuisine: The Elegant Tastes of Vienna .” Two of us certainly couldn't eat three pork shanks ourselves, so I invited a few friends over at the last minute.
FOOD
December 28, 1986 | ROSE DOSTI, Times Staff Writer
Dear SOS: I need the recipe for bourbon balls desperately. Can you help? --SALLY Dear Sally: Mom's Bourbon Balls are the best. MOM'S BOURBON BALLS 1 cup ground pecans or walnuts Powdered sugar 1 1/2 tablespoons cocoa powder 3 1/2 cups crushed vanilla wafers 1/2 cup bourbon 3 tablespoons light corn syrup Combine nuts, 1 cup powdered sugar, cocoa and wafer crumbs and blend well. Stir in bourbon and corn syrup. Form mixture into 1-inch balls.
ENTERTAINMENT
October 26, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
The weather is unpredictable but lately seems to be occasionally cooperating and behaving more like fall. On nights like that, consider celebrating the season by heading to Marché Moderne for Florent Marneau's choucroûte moderne menu, $29 for two courses every night through the end of November. No one has to twist my arm when it comes to choucroûte . It's the famous Alsatian dish of sauerkraut with assorted meats and sausages to be eaten with a spunky mustard and vast quantities of crisp, minerally Riesling or Pinto Gris from Alsace.
CALIFORNIA | LOCAL
August 27, 1988
In response to the unkind remarks (regarding recent congressional approval to offer an apology and payments of $20,000 each to Japanese-Americans interned during World War II) made by Norman T. Vick of Seal Beach, and Norman Scheck of Sherman Oaks (letters, Aug. 13), I wish to let them know of my feelings as an ex-internee. In early 1942, I and many others were sent to the Santa Anita Race Track in Arcadia for the first step of internment. We were all housed in horse stables--you know where the horses sleep and eat. Dirt floors, no windows.
ENTERTAINMENT
January 22, 1998 | BENJAMIN EPSTEIN, SPECIAL TO THE TIMES
You can get a taste of history, and natural history--not to mention matzo ball soup--at Franciscan Plaza in San Juan Capistrano. LATE MORNING, 1 As you enter Franciscan Plaza from Camino Capistrano, notice the circa-1840s Valenzuela Adobe; the adjoining archeological dig indicates that the existing adobe probably was built over ruins of another dating to the 1790s and occupied by Mission Indians.
FOOD
November 18, 2009 | Charles Perry
When Thanksgiving spread around the country in the mid-19th century, it was in the hope that holiday good feelings would heal the rift between North and South. So, the Thanksgiving menu had a certain amount of can't-we-all-get-together culinary nationalism to it. The main course? Turkey, of course, an indigenous American bird. It was well known that Native Americans and the early colonists used cranberries to flavor meat, so you clearly had to serve cranberry sauce with your bird.
ENTERTAINMENT
October 26, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
The weather is unpredictable but lately seems to be occasionally cooperating and behaving more like fall. On nights like that, consider celebrating the season by heading to Marché Moderne for Florent Marneau's choucroûte moderne menu, $29 for two courses every night through the end of November. No one has to twist my arm when it comes to choucroûte . It's the famous Alsatian dish of sauerkraut with assorted meats and sausages to be eaten with a spunky mustard and vast quantities of crisp, minerally Riesling or Pinto Gris from Alsace.
FOOD
June 17, 2009 | Jenn Garbee
Kurt Kruegermann sits in the driver's seat of a weather-beaten forklift as it slowly sputters to life. A few minutes later, the 77-year-old co-owner of Kruegermann Pickles & Sauerkraut flips a switch and a cardboard box filled with 1,500 pounds of cabbage drops with a thunderous clap onto a metal sorting table.
FOOD
February 6, 2002 | DONNA DEANE, TIMES STAFF WRITER
Choucroute garnie is French for sauerkraut baked with sausages and potatoes. Traditional choucroute is usually made with goose fat, sausages, pork and ham and is wonderfully full of flavor. But a serving can top 900 calories and have almost 70 grams of fat. I wanted a lower-fat version that I could enjoy more often. This recipe eliminates the high-fat sausages, using lower-fat turkey and chicken sausage instead.
FOOD
October 27, 1999 | BARBARA HANSEN, TIMES STAFF WRITER
Plates heaped with cabbage rolls in sweet-sour sauce, spareribs and sausage nestled in sauerkraut and pot roast with mostaccioli emerge from the kitchen of Ante's Restaurant in San Pedro. Salads that mix iceberg lettuce, cucumber, red cabbage and onion with octopus appear on some tables. And dessert is flaky apple strudel that sends up clouds of powdered sugar at the touch of a fork.
ENTERTAINMENT
January 22, 1998 | BENJAMIN EPSTEIN, SPECIAL TO THE TIMES
You can get a taste of history, and natural history--not to mention matzo ball soup--at Franciscan Plaza in San Juan Capistrano. LATE MORNING, 1 As you enter Franciscan Plaza from Camino Capistrano, notice the circa-1840s Valenzuela Adobe; the adjoining archeological dig indicates that the existing adobe probably was built over ruins of another dating to the 1790s and occupied by Mission Indians.
FOOD
January 23, 1992 | ABBY MANDEL
Sauerkraut is never a surprise; its unmistakable odor precedes its appearance on the table. I have known people to take to the road when they discovered that sauerkraut was about to be served. But to me, sauerkraut is a magnet. Whenever I see it on a menu, I order it. Its tart and tangy fermented flavor lends the perfect taste balance for almost all cuts of pork, simply roasted (or boiled) beef, duck, turkey and game. And it is an excellent source of Vitamin C and some B vitamins.
NEWS
November 11, 1988 | Associated Press
The Claussen Co. has announced a recall of certain jars of sauerkraut because pieces of glass were found in eight containers in three states, officials said. Woodstock-based Claussen asked consumers to return all 32-ounce jars of sauerkraut labled "Use by Feb. 18, 89" and "Use by Feb. 19, 89" to the stores where they were purchased, company spokesman James Aehl said Wednesday. Claussen produced 63,000 jars bearing the two dates.
CALIFORNIA | LOCAL
October 27, 1997 | CHRIS CHI
Feasting on sausage, sauerkraut and ale, revelers celebrated medieval cuisine--and some modern themes too--at the Ventura County Oktoberfest on Sunday. While a brass band in lederhosen played oom-pah-pah music, representatives from GTE pitched the telecommunications giant's online Yellow Pages service in a van filled with computers. And along with an assortment of dark and light ales, thirsty revelers could opt for a cup of mocha latte or bottled mineral water.
CALIFORNIA | LOCAL
September 11, 1995 | ANDREW D. BLECHMAN
It was the best of times, it was the wurst of times--at the ninth annual Oktoberfest in Thousand Oaks on Sunday, where more than 800 pounds of the German sausage was consumed along with kettles of sauerkraut. Monika Holderied of Camarillo knew all about the pickled cabbage. She cooked it. "We spent 18 hours making 360 pounds of sauerkraut yesterday," said Holderied, dressed in a Festtracht Miesbacher-- a colorful party dress from the German town of Miesbach.
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