TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
SAUERKRAUT WITH CARAWAY
Make and share this Sauerkraut With Caraway recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Put sauerkraut, beer, and caraway seeds into a small pot and cook over medium-low heat until bubbling hot.
Nutrition Facts : Calories 16, Fat 0.1, Sodium 250.9, Carbohydrate 2.4, Fiber 1.1, Sugar 0.7, Protein 0.5
SAUERKRAUT WITH BACON, POTATO AND CARAWAY
I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food
Provided by Brenda.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon until crisp.
- remove bacon to drain, reserving fat in pan.
- saute onion in bacon fat until browned.
- add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
- Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9
CARAWAY SAUERKRAUT
Over the year, I've found that learning to cook with herbs and spices is fun and rewarding. With sauerkraut, bacon and caraway, this side dish really reflects my German heritage.-Trudi Johnson, Hixson, Tennessee
Provided by Taste of Home
Time 2h10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
SAUERKRAUT WITH GIN AND CARAWAY
Provided by Molly Wizenberg
Categories Gin Vegetarian Quick & Easy Low Cal Healthy Caraway Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm.
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- Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more water.
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