BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
HOMEMADE SAUERKRAUT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
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.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
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).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
SAUERKRAUT ALA BRIGID
Make and share this Sauerkraut Ala Brigid recipe from Food.com.
Provided by PepePugh
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place sauerkraut in a pot.
- Add and mix remaining ingredients.
- Simmer for 30 minutes.
Nutrition Facts : Calories 62.4, Fat 0.4, SaturatedFat 0.1, Sodium 1501.9, Carbohydrate 11, Fiber 6.8, Sugar 4.3, Protein 2.3
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