Not Quite Sauerkraut Recipes
NANCY'S HOMEMADE CANNED SAUERKRAUT
Canned sauerkraut. Rinse before using to reduce salt.
Provided by Nancy
Time P12DT4h47m
Yield 30
Number Of Ingredients 4
Steps:
- Core cabbage and thinly slice. Divide cabbage into 2 large bowls. Sprinkle 1/2 of the pickling salt into each bowl; toss well. Let sit for at least 15 minutes.
- Massage cabbage with your hands to release liquids. Transfer to a large crock or jar and let sit for 24 hours.
- If juice does not cover sauerkraut in 24 hours, combine water and salt to make a 2.5% brine. Add brine as needed to cover sauerkraut. Keep at room temperature until fermentation stops, about 5 to 6 weeks, adding more brine as needed.
- Inspect pint-sized glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Pack sauerkraut into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Lower heat to keep water hot but do not boil. Process 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 1733.5 mg, Sugar 4.8 g
NOT QUITE SAUERKRAUT
I live alone so when I buy a bag of coleslaw mix I don't even use half of it. I hate to see it go to waste so I substitute the slaw mix for the 1/2 head cabbage this recipe calls for. I use my own judgment on the amounts of the other ingredients it calls for. Easy to make and tastes great.
Provided by Catnip46
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice Cabbage. Finely Chop Onion. Finely Crush Garlic Cloves. Chop Bacon into small pieces.
- Fry the Onion and Garlic (do not brown)
- Add the chopped Bacon
- Saute gently until Onions and garlic and bacon are cooked.
- Add Cabbage and stir all ingredients together
- Add Salt and Pepper.
- Add the vinegar and stir.
- Add chicken stock.
- Cook slowly in a covered pan for 20 -25 minutes stirring occasionally.
- Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 54, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.9, Sodium 65.1, Carbohydrate 10.8, Fiber 3.3, Sugar 5.3, Protein 2.6
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