Sauerkraut Croatian Way Recipes

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).

SAUERKRAUT RUSSIAN-STYLE

Steps:

• Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
• Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
• Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
• Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
• Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
• Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

SAUERKRAUT, CROATIAN WAY

Steps:

• Put fat and sugar in a pot and melt sugar until it becomes brown.
• Add sauerkraut, wine, bay leaf, juniper berries, caraway seeds, finely sliced bacon and pepper.
• Cook at first covered 10 minutes and than uncovered another 15 minutes.Sauerkraut must be transparent and soft. Do not overcook it.
• Excellent with sausages, pork chops, pork legs, etc.

SAUERKRAUT, CROATIAN WAY

Steps:

• Put fat and sugar in a pot and melt sugar until it becomes brown. Add sauerkraut, wine, bay leaf, juniper berries, cumin, finely sliced bacon and pepper. Cook at first covered 10 minutes and than uncovered another 15 minutes. Sauerkraut must be transparent and soft. Do not overcook it. Excellent with sausages, pork chops, pork legs, etc.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.