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
Steps:
- Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.
- Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.
SAUSAGES AND SAUERKRAUT
Steps:
- In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown. Add the sauerkraut, and heat it through for 5 minutes. Then add 1 cup of water, cover with a lid, and cook for 20 minutes. Then add the apple, juniper berries, and the bacon. Stir well, add 3 fluid ounces white wine, and 2 tablespoons water. Cook for 35 minutes. After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine.
- Put the cabbage and salt alternately in a terra cotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage. Cover the pot with a cloth, and weight it down with planks and stones. Place in the refrigerator for 4 to 6 weeks before cooking it.
- All ingredients and equipment need to be very cold when making sausage.
- Cut the neck and belly of pork, and grind it into a large bowl. Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands. Add the eggs, and mix again. Then add the milk, and mix again.
- Place the casing over a funnel. Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links.
- Once you have made all of the sausages, heat a large skillet over medium-high heat. Add enough oil to lightly film the pan, and let oil heat. In batches, add the sausages to the hot oil, and fry until browned and fully cooked through. Serve with the steaming sauerkraut, and mustard, if desired.
SAUERKRAUT SALAD
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Provided by Joan Long Dixon
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
- In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g
SAUERKRAUT IN A BOTTLE
If you love homemade sauerkraut, but don't have your own crocks, this is a great recipe. It's fast and easy to put together and you can make any quantity you want. My father made sauerkraut every year with friends, since he doesn't have crocks, and another friend gave him this recipe to make life easier. Note: cooking time is time to cure.
Provided by Isabeau
Categories Vegetable
Time P1m11DT30m
Yield 1 quart sauerkraut, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Quarter, core, and shred cabbage (may be done with food processor).
- 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace.
- 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar.
- 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork.
- 5. Cover with standard self-sealing lids (snap lids).
- 6. Apply bands firmly.
- 7. Turn upside down on a tea towel for a day. Check seals after 24 hours.
- 8. Store in a cool, dark place and let cure for 6 weeks.
- 9. Note: 2 heads cabbage will make about 6 1/2 quarts.
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
More about "sauerkrautinabottle recipes"
3 WAYS TO EAT SAUERKRAUT - WIKIHOW
From wikihow.com
Views 41K
OMA'S GERMAN RECIPE FOR SAUERKRAUT - JUST LIKE OMA
From quick-german-recipes.com
HOW TO MAKE YOUR OWN SAUERKRAUT | UMN EXTENSION
From extension.umn.edu
SAUERKRAUT IN A BOTTLE RECIPE - FOOD.COM
From pinterest.ca
22 RAW SAUERKRAUT BENEFITS THAT MAY CHANGE YOUR LIFE - THE …
From thehealthyrd.com
20 WAYS TO EAT SAUERKRAUT - FERMENTED FOOD LAB
From fermentedfoodlab.com
SAUERKRAUT 101: NUTRITION FACTS AND POTENTIAL BENEFITS - EVIDENCE …
From nutritionadvance.com
WHAT TO EAT WITH SAUERKRAUT: 38 IDEAS - BUMBLEBEE …
From bumblebeeapothecary.com
SAUERKRAUT NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE SAUERKRAUT (4 FLAVORS!) - COTTER CRUNCH
From cottercrunch.com
8 SURPRISING BENEFITS OF SAUERKRAUT (PLUS HOW TO MAKE IT)
From healthline.com
YES, SAUERKRAUT IS A HEALTH FOOD - BOTTOM LINE INC
From bottomlineinc.com
HOMEMADE SAUERKRAUT - VEGA (CA)
From myvega.ca
20 DELICIOUS USES FOR SAUERKRAUT | GET WILDER - WILDBRINE
From wildbrine.com
SAUERKRAUT HISTORY AND USE IN EASTERN EUROPEAN RECIPES - THE …
From thespruceeats.com
8 SAUERKRAUT BENEFITS FOR YOUR DIGESTIVE HEALTH - WELL+GOOD
From wellandgood.com
SAUERKRAUT: 5 HEALTH BENEFITS & HOW TO MAKE IT - THE CANDIDA DIET
From thecandidadiet.com
SAUERKRAUT - WIKIPEDIA
From en.wikipedia.org
FERMENTING 101: HOW TO MAKE HOMEMADE LOW-SALT SAUERKRAUT …
From cookinglight.com
SAUERKRAUT | THE WHOLE FOOD PLANT BASED COOKING SHOW
From plantbasedcookingshow.com
WHAT IS SAUERKRAUT AND WHY IS IT A SUPERFOOD?
From superfoodevolution.com
SAUERKRAUT - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
SAUERKRAUT AND VEGGIE SAUSAGES - KINDNESS KITCHEN
From kindnesskitchen.ca
SAUERKRAUT: HEALTH BENEFITS, NUTRIENTS PER SERVING, …
From webmd.com
900+ SAUERKRAUT & FERMENTED FOODS IDEAS | FERMENTED FOODS, …
From pinterest.ca
WHAT IS SAUERKRAUT & WHAT ARE ITS BENEFITS, SIDE EFFECTS
From epainassist.com
10 BEST SAUSAGE SAUERKRAUT SIDE DISH RECIPES - YUMMLY
From yummly.com
OMA'S GERMAN SAUERKRAUT CASSEROLE WITH HAM OR KIELBASA
From quick-german-recipes.com
SAUERKRAUT: SUPER FOOD, OR HEALTH RISK? - SCIENTIFIC WELLNESS
From scientificwellness.com
HOW TO MAKE SAUERKRAUT | THE STAR
From thestar.com
SAUERKRAUT | TRADITIONAL SIDE DISH FROM GERMANY
From tasteatlas.com
WHY SAUERKRAUT IS GOOD FOR YOU | FOOD | THE GUARDIAN
From theguardian.com
GERMAN SAUSAGE AND SAUERKRAUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
DISHES WITH SAUERKRAUT - FOOD52
From food52.com
SAUERKRAUTPOTS SAUERKRAUT POT FERMENTATION POTS CHOUCROUTE REN …
From sauerkrautpots.com
SAUERKRAUT & SODIUM | HEALTHY EATING | SF GATE
From healthyeating.sfgate.com
SAUERKRAUT | FOOD SAFETY NEWS
From foodsafetynews.com
SAUERKRAUT - LAKESIDE PACKING COMPANY LTD
From lakesidepacking.com
5+ THINGS TO MAKE WITH SAUERKRAUT - WHOLESOME COOK
From wholesome-cook.com
SAUERKRAUT - KITCHEN DICTIONARY - FOOD.COM
From food.com
40 RECIPES THAT USE SAUERKRAUT - TASTE OF HOME
From tasteofhome.com
30 BEST SAUERKRAUT RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
TIP: EAT SAUERKRAUT, EVEN IF YOU HATE IT - T NATION
From t-nation.com
You'll also love