I sauteed saurkraut to include in my batch of meat, should i use the kraut juice in place of the 300ml of water or just stay with the water? I want a good corned beef flavor and dont want to overpower it with kraut but looking for maximum flavor.

]]>https://waltonsdev.nodebb.com/topic/2728/reuben-bratsRSS for NodeFri, 11 Sep 2026 08:35:09 GMTSat, 26 Sep 2020 15:01:33 GMT60twilliams Doh… I know the feeling. I have the same issue when I put my vehicles back together. Always left overs part.

]]>https://waltonsdev.nodebb.com/post/22820https://waltonsdev.nodebb.com/post/22820Sun, 27 Sep 2020 02:31:41 GMTYooperDog i just used the complete seasoning package so no way to adjust salt. I just went ahead and used water. Then i was a knucklehead and forgot to add the hi temp swiss cheese

]]>https://waltonsdev.nodebb.com/post/22819https://waltonsdev.nodebb.com/post/22819Sun, 27 Sep 2020 00:43:30 GMTYou might want to adjust the salt if adding the juice.

]]>https://waltonsdev.nodebb.com/post/22818https://waltonsdev.nodebb.com/post/22818Sun, 27 Sep 2020 00:39:23 GMTJonathon thanks for reply, fresh brat

]]>https://waltonsdev.nodebb.com/post/22813https://waltonsdev.nodebb.com/post/22813Sat, 26 Sep 2020 17:42:22 GMTtwilliams I’d say replace it if you want that nice stronger taste, just know that the pH of the cabbage (depending on the type) might affect a bind, so if you are making a cured product then I’d go with normal water, if you are making fresh then have at it!

]]>https://waltonsdev.nodebb.com/post/22812https://waltonsdev.nodebb.com/post/22812Sat, 26 Sep 2020 17:16:31 GMT