Moravian Style Sauerkraut Recipes

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EASY HOMEMADE SAUERKRAUT



Easy Homemade Sauerkraut image

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

5 pounds cabbage, thinly sliced
1 onion, thinly sliced
3 tablespoons sea salt
3 cloves garlic, minced, or more to taste
water to cover

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

HOMEMADE SAUERKRAUT



Homemade Sauerkraut image

You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Time 45m

Yield 40 servings (about 10 cups).

Number Of Ingredients 3

6 pounds cabbage (about 2 heads)
3 tablespoons canning salt
Optional: 2 peeled and thinly sliced Granny Smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds and 1 teaspoon ground coriander

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.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

MORAVIAN STYLE SAUERKRAUT



Moravian Style Sauerkraut image

Make and share this Moravian Style Sauerkraut recipe from Food.com.

Provided by Flexi Cherkov

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 lb) bag franks sauerkraut (or equivalent)
4 slices bacon
1 medium onion, chopped
1 medium potato, grated
1 teaspoon caraway seed
1 teaspoon flour

Steps:

  • Drain juice from kraut.
  • With kraut still in bag add tap water.
  • Pour kraut and water into a saucepan and heat over a low flame.
  • Fry bacon, crumble and add to kraut, saving fat for onion.
  • Sauté onion in fat till soft and add to kraut.
  • Add potato to kraut.
  • Simmer for 45 minutes.
  • Make a roux by adding flour to bacon fat.
  • If too sour add 1 tsp sugar to kraut.
  • Good dining.

PORK AND SAUERKRAUT STEW



Pork and Sauerkraut Stew image

A good, satisfying one-pot meal. Try it with a big dollop of sour cream on top and a fresh slice of dark rye bread.

Provided by PETEIYC

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Yield 5

Number Of Ingredients 9

2 onions, thinly sliced
3 cloves crushed garlic
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
2 pounds boneless pork loin, cubed
1 teaspoon caraway seed
1 tablespoon browning sauce
salt and pepper to taste
22 ounces sauerkraut with juice

Steps:

  • In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.
  • Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.

Nutrition Facts : Calories 608.3 calories, Carbohydrate 40.1 g, Cholesterol 108.9 mg, Fat 31.4 g, Fiber 8 g, Protein 41.4 g, SaturatedFat 9.6 g, Sodium 903.3 mg, Sugar 5.3 g

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