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
30 WAYS TO USE SAUERKRAUT
These sauerkraut recipes are easy, healthy, and delicious! From soup to casserole to sandwiches, these dishes are guaranteed to please.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sauerkraut recipe in 30 minutes or less!
Nutrition Facts :
SAUERKRAUT A'LA 'ALSACIENNE
This is an old recipe of my mother's - I have no idea where she got the name but this is what she always called it. When I make this now I put a farmer's sausage on top and bake it in a 350F oven for about 30 minutes covered 15 minutes uncovered. Serve with mashed potatoes. Preparation time includes the soaking time. If this is an extra side dish it will be for 4 people. My tastes have changed over the years and I still find this tasty but I like my veggies under cooked now. I have grown to love sauerkraut so I only barely rinse it but make sure that you squeeze it dry.
Provided by Bergy
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
- Meanwhile fry the chopped bacon til crisp.
- Add the onions& carrot and saute for about 8 minutes.
- Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
- If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.
SAUERKRAUT SOUP ALA SOOZ'S FAMILY
Even the people in my family who claim to "hate" sauerkraut love this soup. It is my adaptation from a recipe I had that I KNEW the family would NOT like. This is so good on a cold winter day served with warm crusty bread and a nice German Beer. This can be low(er) carb too by using a LC thickener.
Provided by Sooz Cooks
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large dutch oven.
- Chop the sausage coarsely by hand or in a food processor (leave the casing on).
- Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
- Saute over medium heat until the sausage is lightly browned, about 10 minutes.
- On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
- Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
- Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
- Reduce heat and add Velveeta, stirring until melted.
Nutrition Facts : Calories 396, Fat 30.5, SaturatedFat 14.2, Cholesterol 76.8, Sodium 1509.5, Carbohydrate 11, Fiber 0.9, Sugar 2, Protein 18.9
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
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