Sauerkraut

1 Hour + 6 wks

20 - 1/2 cup Servings

Introduction

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Sauerkraut

Steps

Sauerkraut Fermentation

  • Mix warm water and sale together...heat until the salt disolves

  • Cool the brine (salt water)

  • Clean and core cabbage (set aside 1-2 of the large out leaves)

  • Rough slice or machine slice cabbage (1/8" thick)

  • Clean crock/fermentation container

  • Put 2" layer of cabbage into fermentation container (pack it down a bit)

  • Sprinkle some of the caraway seeds

  • Repeat layer of cabbage plus caraway seeds until fermentation container is almost full

  • Pour in brine (chilled) to completely cover the cabbage

  • Cover with 1-2 large outer cabbage leaves

  • Set weights on top of cabbage (this keeps it under the brine)

  • Seal the fermentation container and set it in a cool, dark place (no need to refrigerate)

  • Wait 4-6 weeks (fermentation takes time), check every week to remove any film or "mold"  

  • Do NOT drain or change the water!!   Add water if needed.

Sauerkraut Preserving

Sauerkraut can be stored for a very long time (6+ months).  Just seal it in its brine and keep it airtight.


Sauerkraut Cooking

  • Drain the amount of Sauerkraut you need (you can keep the remainder, just reseal it)

  • Wash the Sauerkraut you intend to cook

  • In a large skillet, cook the bacon until it is translucent (if you are not using bacon, melt some butter)

  • Add the onions, cooking until soft

  • Add the apples and some sugar until the apples soften

  • Add the well-drained Sauerkraut and cook slowly until heated

  • Add some salt, pepper, and caraway seeds as needed

Sauerkraut Serving

  • Do not drain the cooked Sauerkraut

  • Place in serving dish

Note:  Never wash eathenware with soap.  Just use some course salt to clean the crockery.  Using soap will affect the taste.

How to make

This item is connected to a text field in your Content Manager. Double click on the dataset icon to add your own content. Want to view and manage all your collections? Click on the Content Manager button on the panel to your left. Here, you can update your items, add new fields, create dynamic pages and more.

Your collection is already set up with fields and content. Add your own by editing each field, or import CSV files to your Content Manager. You can create fields for rich text, images, videos and more. Remember to click Sync, so visitors can see your collections on your live site. You can add as many collections as you need.

Use input elements like custom forms and fields to collect info from your site visitors and store it in your Database Collections. Make sure all your elements Connect to Data, and Preview your Live Site to check that everything is correctly binded.

Ingredients

NO vinegar in this recipe, that's cheating.


Sauerkraut Fermentation

  • 2 cabbages, medium

  • 6 cups of water (warm)

  • 6 Tbsp salt, course (non-iodized)

  • 1/2 cup of caraway seeds (savory) or juniper berries (sweet)

  • Crock or other fermentation device

Sauerkraut Serving

  • 1/2 rasher of bacon (6-8 slices)(optional)

  • 1 onion, medium (sliced)_

  • 2-3 apples (cored, unpeeled, sliced)

  • butter or bacon fat

  • salt

  • sugar