Homemadesauerkrautwithcranberries Recipes

HOMEMADE SAUERKRAUT

Steps:

• Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
• Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

EASY HOMEMADE SAUERKRAUT

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).

HOMEMADE SAUERKRAUT WITH CRANBERRIES!

Steps:

• Now you have to understand that pickling cabbage takes time, BUT! it comes out very delicious. A family of two will eat 1.5 lbs of cabbage in 3-4 days during family dinners.
• I normally cook 1.5 lbs to 10lb. depending on the occasion that and mood.
• Pickling cabbage by this recipe takes 3-4 days. In my house it takes 3 days, in you house it may be ready sooner or slower, everything depends on the place and the temperature in your house. The cabbage has to "sit"in the dark and warm place and you have to choose a container for pickling that will keep the cabbage pressed and warm during the process of pickling.
• Shred the cabbage and the carrots. (carrots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container.
• Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage.
• Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan).
• Stir every days so that the juices would spred evenly.
• On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot.
• If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and cover with lid.
• Serving: To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very well.
• Serve with mashed potatoes and with a bird.
• Enjoy!
• P.S. you can cook soup or bake a pie with this sauerkraut, as well as make a lot of salads. Just let me show you in my next posts.

SUGARED CRANBERRIES

Steps:

• Bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest. Put 1/2 cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally.

HOMEMADE SAUERKRAUT WITH CRANBERRIES!

Steps:

• Now you have to understand that pickling cabbage takes time, BUT! it comes out very delicious. A family of two will eat 1.5 lbs of cabbage in 3-4 days during family dinners. I normally cook 1.5 lbs to 10lb. depending on t he occasion that and mood. Pickling cabbage by this recipe takes 3-4 days. In my house it takes 3 days , in you house it may be ready sooner or slower, everything depends on the place and the temperature in your house. The cabbage has to "sit"in the dark and warm place and you have to choose a container for pickling that will keep the cabbage pressed and warm during the process of pickling. Step 1. Shred the cabbage and the carrots. (carots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container. Step 2.Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage. Step 3. Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan) Step 4: Stir every days so that the juices would spred evenly. Step 5. On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot. If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and coverwith lid. Serving: To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very well. Serve with mashed potatoes and with a bird. Enjoy! P.S. you can cook soup or bake a pie with this sauerkraut, as well as make a lot of salads. Just let me show you in my next posts. Helen. http://helenscooking,info

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.