HOW TO MAKE SAUERKRAUT
Steps:
- Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.
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
KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)
Krautfleckerl is an extremely easy and surprisingly flavorful dish of cabbage and noodles. This comforting recipe is popular throughout Central and Eastern Europe and sometimes goes by different names (like haluski) depending on the region.
Provided by Victoria
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
- Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
- When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.
Nutrition Facts : Calories 459 kcal, Carbohydrate 69 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 120 mg, Sodium 317 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
BLAUKRAUT (GERMAN RED CABBAGE)
Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.
Provided by Lisa
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
- Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g
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