There are 3 comments on this item
Add a comment
1. by chet on Mar 28, 2011 at 8:11 AM PDT

i tried the spareribs and sauerkraut recipie from our local paper,it came out dry but with great flavor ,did i or the recipe miss an ingredient?

2. by jdixon on Mar 31, 2011 at 7:45 AM PDT


Since your newspaper reprinted the recipe without letting me know, I’m not sure if it was altered. But I’m guessing that your version was dry because the pork was too lean. It’s a common problem with most supermarket pork. You could try reducing the cooking temp to 250F and the time to a couple of hours or until the pork is done but not too dry.


3. by anonymous on Jul 15, 2012 at 2:56 PM PDT

Love your article. (jealous I didn’t write it ( ; I grow a lot of cabbage from seed. Pixie is the variety. I start it indoors in March. Put it out in April and start harvesting loose-leafed heads in May and finish harvesting the batch in late July. It is sweet, mild and wonderful. I am fermenting my first batch of coleslaw right now. I’ll let you know how it is in three weeks. C Sav

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice