Creamed Sauerkraut Recipes

CREAMED SAUERKRAUT - GERMAN VERSION

Steps:

• Heat some oil in a large cooking pot.
• Add the cubed pork and fry until browned, then remove it and set aside.
• Add some more oil to the pot and fry the onions for a couple of minutes.
• Sprinkel the sugar on the onions and caramelize a little.
• Add the sauerkraut. If you are using amerikan sauerkraut, you need to wash it first. German sauerkraut is ready to use.
• Stir everything and add about 1/2 can of the pinapples. You can add more later if you want the taste to be more present.
• Now add the cream or the cream/milk mix and bring back to a slight boil.
• Bring the pork back into the pot and stir into the sauerkraut.
• Lower heat and let slightly cool for about 1 hour.
• Make some mashed potatoes as a side.

HOW TO MAKE SAUERKRAUT

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.

CREAMY SAUERKRAUT

Steps:

• Heat oil in a saucepan. Add sauerkraut and stir.
• Turn heat to low and cover; cook until sauerkraut is hot throughout.
• Remove from heat, let cool slightly, and stir in crème fraiche and minced chives.
• Serve.