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 FROM THE NASCHMARKT
Vienna is home to the Naschmarkt, a famous open air market featuring...everything. There is one stand known to anyone who has ever been to the Naschmarkt for its Sauerkraut. If the owner likes you he'll take you aside & ask you how you intend to prepare it & then proceed to tell you the "proper way". I am posting this in response to a request & therefore do not have exact measurements for the soup & wine as I haven't made this since last fall but you really can't go wrong. It is truely authentic Viennese Sauerkraut!(The next time I make this I'll edit to be a little more exact)
Provided by Tante B
Categories European
Time 32m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil.
- Then add sauerkraut, Carroway seeds, Juniper berries, bay leaf.
- Add enough soup so that there is enough liquid to let this cook for 30 minutes.
- After 20 minutes add the raw shredded potatoe& let cook the last 10 minute.
- Right before the end you can add the wine& let it cook for a minute or 2.
Nutrition Facts : Calories 62.6, Fat 1.5, SaturatedFat 0.2, Sodium 854.6, Carbohydrate 10.1, Fiber 3.2, Sugar 2.6, Protein 3.1
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