Uncle Emils Czech Style Sauerkraut Recipes

UNCLE EMIL'S CZECH-STYLE SAUERKRAUT

Steps:

• Put sauerkraut & liquid, butter & caraway seeds in a lrg saucepan over med heat. When the mixture begins to bubble slightly, lower heat to simmer.
• Peel & grate the potato & onion. Add them to top of the kraut & press lightly into the kraut w/the flat surface of a spoon. Do not stir into the kraut.
• Cover & cont to simmer (add sml amt of water as needed) till the grated potato is cooked. Now combine the pan contents (this process keeps raw potato from scorching &/or sticking to the bottom of the pan).
• Add the applesauce, mix well & taste. Add more applesauce if you prefer a sweeter, more apple flavored kraut.
• All we need now is some meat flavor in the kraut. If you have meat drippings for that, deglaze your meat pan & add to the kraut. If not, add a chicken bouillon cube to the kraut. Be sure it's completely dissolved & mixed in well w/the kraut. Serve it up!
• NOTES: After pan contents are combined in #3, stir freq to ck moisture & prevent any ingredients from sticking to the pan. --- After the last step, you can cont to simmer if you feel the kraut is too liquid, but is unlikely to be needed.

SAUERKRAUT

Steps:

• Saute onion in oil or bacon grease.
• Add flour.
• Add sauerkraut, sugar, caraway seeds, grated potato, and water.
• Cook for 30 minutes on low. Watch carefully to prevent burning.

BERTA'S CHOPS & SAUERKRAUT

Steps:

• Heat oil in large fry pan.
• Brown pork chops.
• Remove from pan.
• Sauté onion until tender.
• Add sugar and work up all browned stuff in pan.
• Add sauerkraut and mix well.
• Put chops on top and cover.
• Lower heat and simmer until meat is cooked- about 10 minutes.

UNCLE BILL'S SAUERKRAUT WITH WINE

Steps:

• Break away any bad outside leaves and discard.
• Rinse cabbage under cold running water.
• Cut cabbage heads into quarters.
• Do not use cores, discard them after shredding.
• Finely shred cabbage or slice with a good sharp knife.
• In a large crock, layer with 2 inches of shredded cabbage.
• Sprinkle with 2 tablespoons of pickling salt.
• Place sliced pieces of one red pepper over.
• Repeat layering until all cabbage, salt and red pepper are used up.
• There should be about 4 layers.
• Pour water over cabbage.
• Now pour the wine over cabbage.
• Place a large plate to cover most of the top surface of the cabbage.
• Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
• If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
• Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
• Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
• At this time, taste to see if the sauerkraut is curing.
• When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
• Wipe jar rims clean.
• Prepare and place lids according to manufacturers instructions.
• Place screw lids on just finger tight.
• Process in boiling water in a canner for 25 minutes.
• Remove jars and allow to cool for 12 hours.
• Check to see if all jars are sealed.
• Lids should be concave (curved down).
• Re-process jars that are not sealed, but remember to change with new lids.
• Store in a cool, dark place.