SAUERKRAUT
Steps:
- In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
- Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
- Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
SAUERKRAUT SALAD
Ahh, sauerkraut...one of those things you'd never dreamed you'd grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques.
Provided by Manda
Categories Lactose Free
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chopped vegetables with sauerkraut.
- Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
- Cool and pour over vegetables.
- Chill overnight.
Nutrition Facts : Calories 224.1, Fat 12.2, SaturatedFat 1.7, Sodium 708.5, Carbohydrate 29.7, Fiber 2.8, Sugar 27.1, Protein 1
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
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
More about "sauerkraut recipes"
8 SURPRISING BENEFITS OF SAUERKRAUT (PLUS HOW TO MAKE IT)
From healthline.com
- Sauerkraut is very nutritious. Sauerkraut contains many nutrients important for optimal health. One cup (142 grams) provides (2): Calories: 27. Fat: 0 grams.
- Improves your digestion. Your gut is said to contain over 100 trillion microorganisms or “gut flora,” which is more than 10 times the total number of cells in your body (6).
- Boosts your immune system. Sauerkraut is a source of immune-boosting probiotics and nutrients. For starters, the bacteria that populate your gut can have a strong influence on your immune system.
SAUERKRAUT: HEALTH BENEFITS, NUTRIENTS PER SERVING, …
From webmd.com
Estimated Reading Time 3 mins
EDEN FOODS ORGANIC SAUERKRAUT-SAUERKRAUT, 796ML (PACKAGING …
From amazon.ca
Reviews 154
SEARAY BRAND SAUERKRAUT FISH (SZECHUAN STYLE) SPICY AND …
From recalls-rappels.canada.ca
KIELBASA AND SAUERKRAUT RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN
From thepioneerwoman.com
PROBIOTICS AND SAUERKRAUT: THE COMPLETE GUIDE - GROW YOUR PANTRY
From growyourpantry.com
HEALTHY SAUERKRAUT RECIPES - EATINGWELL
From eatingwell.com
SAUERKRAUT BENEFITS AND POSSIBLE SIDE EFFECTS - IS SAUERKRAUT GOOD …
From foodscene.net
SAUERKRAUT 101: NUTRITION FACTS AND POTENTIAL BENEFITS
From nutritionadvance.com
SAUERKRAUT: PILE THAT "SOUR CABBAGE" ON, IT'S FULL OF VITAMINS
From webmd.com
25 WAYS TO USE SAUERKRAUT | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
WHAT TO EAT WITH SAUERKRAUT: 38 IDEAS - BUMBLEBEE …
From bumblebeeapothecary.com
EASY SAUERKRAUT RECIPE - BBC FOOD
From bbc.co.uk
THE HEALTH BENEFITS OF SAUERKRAUT | BBC GOOD FOOD
From bbcgoodfood.com
OUR TOP TEN FAVORITE KRAUT ADDITIONS - MOUNTAIN FEED & FARM …
From mountainfeed.com
SAUERKRAUT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
20 WAYS TO EAT SAUERKRAUT - FERMENTED FOOD LAB
From fermentedfoodlab.com
8 SAUERKRAUT BENEFITS FOR YOUR DIGESTIVE HEALTH - WELL+GOOD
From wellandgood.com
SAUERKRAUT FOR BABIES - FIRST FOODS FOR BABY - SOLID STARTS
From solidstarts.com
SAUERKRAUT | FOOD SAFETY NEWS
From foodsafetynews.com
SAUERKRAUT NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
YES, SAUERKRAUT IS A HEALTH FOOD - BOTTOM LINE INC
From bottomlineinc.com
SAUERKRAUT - KITCHEN DICTIONARY - FOOD.COM
From food.com
HOW MUCH SAUERKRAUT TO EAT PER DAY? COMPLETE GUIDE
From growyourpantry.com
WHAT TO EAT WITH SAUERKRAUT: 38 IDEAS – …
From recoveryhealthcare.me
WHY SAUERKRAUT IS GOOD FOR YOU | FOOD | THE GUARDIAN
From theguardian.com
SAUERKRAUT - WIKIPEDIA
From en.wikipedia.org
SAUERKRAUT, GERMANY'S SUPERFOOD - GERMANFOODS.ORG
From germanfoods.org
WHAT IS SAUERKRAUT AND WHY IS IT A SUPERFOOD?
From superfoodevolution.com
HOW TO MAKE YOUR OWN SAUERKRAUT | UMN EXTENSION
From extension.umn.edu
HOMEMADE GERMAN SAUERKRAUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE SAUERKRAUT RECIPE | HOW TO MAKE SAUERKRAUT OR …
From culturesforhealth.com
'SAUERKRAUT IS EVEN BETTER': RESEARCHER WANTS FERMENTED FOODS …
From cbc.ca
HOW TO MAKE SAUERKRAUT - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
SAUERKRAUT NUTRITION INFORMATION
From nutritiondata.self.com
REGULAR CONSUMPTION OF SAUERKRAUT AND ITS EFFECT ON HUMAN …
From ncbi.nlm.nih.gov
WHERE IS SAUERKRAUT IN THE GROCERY STORE (QUICK GUIDE)
From foodchamps.org
HOW TO MAKE HOMEMADE SAUERKRAUT IN A MASON JAR | KITCHN
From thekitchn.com
20 DELICIOUS USES FOR SAUERKRAUT | GET WILDER | WILDBRINE
From wildbrine.com
SAUERKRAUT - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
ALL ABOUT SAUERKRAUT, THE POWERFUL SHREDDED FOOD THAT'S GREAT …
From onegreenplanet.org
40 RECIPES THAT USE SAUERKRAUT - TASTE OF HOME
#15-minutes-or-less #time-to-make #main-ingredient #preparation #low-protein #healthy #5-ingredients-or-less #vegetables #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
You'll also love