Really Good Sauerkraut Recipes

EASY SAUERKRAUT RECIPE

Steps:

• In a large saute pan, heat the duck fat at the highest setting. When the fat shimmers and is really hot, carefully add in the onions and a good pinch of salt. Stir and allow to brown, then stir occasionally for another 5 minutes.
• Add in the chopped bacon, mix well.
• Add in the sauerkraut and mix well. Cook for 5 minutes on high, then reduce the heat to medium.
• The sauerkraut is ready when it is golden brown and smells delicious.
• Serve hot and enjoy!

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.

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.

REALLY GOOD SAUERKRAUT

Steps:

• Heat oven to 325 degrees.
• In 10" skillet melt butter until sizzling; add ribs or roast.
• Cook over medium high heat, turning occasionally, until meat is browned.(7 to 10 minutes.). Set aside.
• Meanwhile, in Dutch oven cook bacon over medium high heat, stirring occasionally, until partially cooked(4 minutes).
• Add onions and carrots; continue cooking until bacon is browned (4 to 5 minutes).Drain off fat.
• Stir in remaining ingredients and meat. Cover; bake for 2 hours.
• Remove cover; continue baking for 80 to 90 minutes or until meat is fork tender.
• Skim fat and remove bay leaves.

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.

REAL GERMAN SAUERKRAUT AND VARIETY MEATS

Steps:

• Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor.
• Cut onion in half lengthwise and slice into thin half moons.
• Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.).
• Sprinkle in the caraway seeds.
• Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned.
• Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix.
• Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture.
• Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot.
• Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut.
• Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture.
• Serve with mashed potatoes and good rye bread.