EASY HOMEMADE SAUERKRAUT
Provided by Katja from Savory Lotus
Number Of Ingredients 4
Steps:
- Carefully clean all equipment to be used. You can pour boiling water into glass jars or place dry jars in oven at 200 'F for 10 minutes to sterilize. Place lids and utensils into large glass bowl and pour boiling water over them.
- Shred cabbage in food processor or cut by hand into thin shreds with a sharp knife. Place into large glass bowl. (save a couple of the big outer leaves to cover kraut in the end)
- Shred carrots and add to cabbage, along with grated ginger.
- Sprinkle with sea salt and mix well.
- Pack mixture into large glass jar or crock. Press firmly down to release juices.
- Cover the mixture with a couple of outer cabbage leaves. This will help prevent the cabbage from floating above the liquid. Place airtight lid on jar that is fitted with an airlock. Cover to block out light.
- After 24 hours, press down again. If the liquid that is released does not cover the top of the kraut, make a brine and pour it over the kraut until it is covered. (see directions below)
- Seal with airlock lid and allow to sit, covered, for 2-5 week, until done to your liking. Start tasting at 2 weeks.
- Store in fridge after it is done
CARROT GINGER SAUERKRAUT RECIPE - (4.7/5)
Provided by erinstargirl
Number Of Ingredients 5
Steps:
- Combine the sliced cabbage, carrots, ginger, and salt in a large glass bowl. With clean hands punch down, squeeze, and manipulate the cabbage mixture. You'll notice more liquid in the mixture as the salt draws water out of cabbage. Continue this for another 10 or so minutes until the mixture is soft. When you push the mixture down, you should notice juice rising to the top. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, mix 1/2 cup filtered water with 1/2 tsp sea salt and use as needed. Below brine is key! Veggies exposed to oxygen will grow mold. The brine protects the veggies so you want to weigh the mixture down under the brine. A spare cabbage leaf sprinkled with a pinch of sea salt will help keep any of the determined tiny shreds below the brine. Place this down first, then add a Crock Rock weight over the cabbage leaf, and press down until fully submerged. The brine should cover the mixture by at least one inch. During the fermentation process, gases are created - they need a place to go. Covers that let the gas escape while keeping oxygen exposure minimal are ideal. Kraut Kaps are fantastic for eliminating oxygen exposure but also letting the gas out. Let your ferment sit at room temperature {68-72 degrees F, warm but not humid} dark location. Be sure to occasionally check for signs of mold. Kahm yeast {white in color, no dark color /black or fuzzy growth it it} is NOT the same as mold. The sauerkraut can ferment for 3-4 weeks even upwards of 12 weeks - it depends on where you live, and even to your taste. Store in the fridge where it will keep well for several months, if it lasts that long...
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
HONEY GINGER CARROTS
Carrots sweetened with honey and lemon, with a hint of ginger.
Provided by Linda
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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