Howtomakesauerkraut Recipes

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Steps:

• Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
• Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
• Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
• Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
• The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Steps:

• Melt butter and bacon drippings if using in a large frypan.
• Swirl to mix.
• Add onion and apples, saute until nearly tender.
• Combine with sauekraut in a large mixing bowl.
• Stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce.
• Stir well and turn into a 13 x 9 inch baking dish.
• Cover tightly and bake at 325f degrees 1 hour.
• Uncover and bake 30 to 45 minutes more.

Steps:

• Late cabbage is best for sauerkraut as it is higher in sugar.
• Take care to measure the salt accurately- use a knife to level the tablespoon.
• The cabbage will not ferment properly if you add too much or too little salt.
• With a shredder or sharp knife, shred 5 pounds of cabbage to the thickness of a dime.
• Place in a large mixing bowl.
• Sprinkle 3 1/2 tablespoons of salt over the cabbage.
• Mix well with your hands.
• Wash a 10 gallon crock with soapy water, rinse, and scald it with boiling water.
• Drain thoroughly.
• Pack the salted cabbage, batch by batch, into the crock.
• Juices will form as you pack and press the cabbage down.
• Repeat the shredding and salting of the cabbage until the crock is filled to within no more than 5 inches from the top.
• Press firmly with a masher to extract enough juice to cover the cabbage.
• Cover with 2-3 layers of clean white cotton cloth, tucking edges down against side of jar.
• Place a heavy scalded plate (that fits snugly inside the crock) on top of the cloth.
• Fold the cloth over the plate.
• For a weight, fill clean glass jars with water; cap with the lids and screw bands, scald the jars before setting them on the plate.
• This weight should be enough so the juice comes over the plate.
• Use enough weight to bring the brine 2 inches above the plate- this makes daily skimming easier.
• Fermentation will begin the day following packing.
• Keep at a cool 70 F (Fermentation will take about 3 weeks.).
• Temperatures above 75F will result in premature fermentation and possible spoilage.
• Give the sauerkraut daily care.
• Remove the film as it forms-- wash, scald the cover as often as needed to remove mold and film.
• Fermentation is complete if bubbling has stopped and no bubbles rise when the crock is tapped gently.
• When the sauerkraut is ready to can, bring it to a boil in a large saucepan, then bottle in hot quart jars.
• Process in a boiling water bath for 20 minutes to seal.
• You can also add caraway seeds, cranberries, apples and even some garlic to achieve the taste you like.

Steps:

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

Steps:

• Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
• Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.