Why does sauerkraut make popping or crackling noises when you heat up
some in the microwave?

I like it on a hot dog so I heat up a little in a small dish for a few
seconds. It sounds like it's ready to explode

Anyone have a scientific answer?
--
From somewhere very deep in the heart of Texas

I make a little bed of the kraut and put the hot dog on top, and heat both that way...perfect for the bun.
That is after I have thoroughly rinsed the sauerkraut in Apple juice, and added some caraway seeds.

N.

On Tue, 15 Jul 2014 14:25:58 -0700 (PDT), Nancy2
> wrote:

> I make a little bed of the kraut and put the hot dog on top, and heat both that way...perfect for the bun.
> That is after I have thoroughly rinsed the sauerkraut in Apple juice, and added some caraway seeds.
>
> N.

I found a recipe earlier today for kielbasa served pretty much that
way. The blogger called it a “Reuben” Roll because it included a
recipe for Russian Dressing. Here it is

http://thecozyapron.com/the-reuben-r...deli-sandwich/

Homemade Russian Dressing Ingredients:

• 1 cup mayonnaise
• 1 tablespoon very finely minced onion
• 1 ½ tablespoons prepared horseradish sauce
• Dash or two hot sauce
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish (optional)
• Pinch salt
• Pinch black pepper

Preparation:

Add all ingredients to a small bowl, and whisk to combine; use
immediately, or store in fridge in a covered container.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Nancy2 wrote:
>
>I make a little bed of the kraut and put the hot dog on top, and heat both that way...perfect for the bun.
>That is after I have thoroughly rinsed the sauerkraut in Apple juice, and added some caraway seeds.

Try Silver Floss Bavarian style sauerkraut, already contains caraway
seeds, just the right amount, not too much, just right... love this:
http://www.walmart.com/ip/Silver-Flo....4-Oz/10452864

Sqwertz wrote:
>Brooklyn1 wrote:
>
>> Try Silver Floss Bavarian style sauerkraut, already contains caraway
>> seeds, just the right amount, not too much, just right... love this:
>> http://www.walmart.com/ip/Silver-Flo....4-Oz/10452864
>
>I've accidentally bought that a couple times forgetting each time that
>it's nasty shit - has added sugar. Caraway - good. Sugar - BAD!
>You want good sauerkraut, try some Andre Laurent sauerkraut from
>France. They're mild, but very good. Different varieties have added
>wine or champagne, duck fat, juniper, bacon, onions, etc...

So you think wine and onions adds no sugar, dumkoff.
Bavarian style kraut is supposed to contain some sugar.

>http://www.andrelaurent.eu/en-us/our...ut/cooked.aspx
>
>It's about $6.50/lb though. I eat the 17oz pouches in a single
>sitting, straight out of the bag.

I buy the 28 ounce cans of plain Silver Floss and eat the entire can
in one sitting... and that size costs about $1.50 at your favorite
Walmart. Only a moron would boast about paying $6.50 for a measly
pound of cabbage and brine. For $6.50 I can fill a 5 gallon crock
with kraut. I have 2 dozen cabbages planted, might make some kraut...
cabbage is easy to grow, they'll each weigh five pounds and more...
and no biggie adding various flavorings.

Brooklyn1 wrote:

> Only a moron would boast about paying $6.50 for a measly pound of cabbage and brine.


With your surly attitude, why not go one step further and say that anyone buying cabbage and brine for any amount is an idiot. You're only 4 dollars removed from the moron who pays $6.50 for it. I am not saying he's a moron in the first place. But if he is as you say, then you are a moron too, only at a cheaper price.

New Yawk - If you can make sauerkraut there, you can make it anywhere.....

TJ

Sqwertz wrote:

> I don't remember the details but it has something to do with sodium
>
> ions/electrolytes creating molecular hot spots because they conduct
>
> electricity. Pickles also do the same thing.


Another item that explodes in the microwave is chicken liver. I'm not talking about cooking it in the microwave, I'm talking about taking already cooked chicken livers and putting them on a platter with veggies and starch to heat up in the microwave. I put something over the plate - paper towels usually - and just deal with the sounds for a few minutes. I wonder why chicken livers do that. Also, I read only last week that coffee heated in styrofoam or paper cups can explode. I know about that first hand. So if I'm going to heat up some microwave coffee, I always put it in a plastic cup before transferring back to the styrofoam cup, which I prefer drinking from. The article explained that it had something to do with the boiling point, that water heating in the microwave may actually be boiling even though it's not a visible boil, and it makes the paper or styro cup explodes.

TJ

Sqwertz > wrote:
> On Mon, 14 Jul 2014 17:31:23 -0500, Janet Wilder wrote:
>
>> Why does sauerkraut make popping or crackling noises when you heat up
>> some in the microwave?
>>
>> I like it on a hot dog so I heat up a little in a small dish for a few
>> seconds. It sounds like it's ready to explode
>>
>> Anyone have a scientific answer?
>
> I don't remember the details but it has something to do with sodium
> ions/electrolytes creating molecular hot spots because they conduct
> electricity. Pickles also do the same thing.
>
> This is why you get the spots of brown, dry strands in microwaved
> sauerkraut. It's basically burnt. Nuke long enough and you should eb
> able to produce sparks and flame.
>
> -sw

Sodium/electrolytes form conducting antennas. A microwave signal has a
wavelength. Conducting surfaces react as receiving antennas. Where a high
current develops, you get heat. The advantage of encasing the food in a
container, the steam created evens out the cooking area, heating the spots
that don't pop. Or some such.

Greg