TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
SAUERKRAUT SALAD
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Provided by Joan Long Dixon
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
- In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g
POLISH SAUERKRAUT AND CARROT SALAD
This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.
Provided by apfel
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
- Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 27.1 g, Fat 14.4 g, Fiber 6.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 989.9 mg, Sugar 18.3 g
SAUERKRAUT WITH APPLE AND CARAWAY
Make and share this Sauerkraut With Apple and Caraway recipe from Food.com.
Provided by lazyme
Categories Apple
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
- The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 849.1, Carbohydrate 15.4, Fiber 3.7, Sugar 10.9, Protein 1.8
BEER-BRAISED SAUERKRAUT WITH CARAWAY SEEDS
I found this recipe in the October 1990 Bon Appetit magazine years ago. It's simple to make and can be made 3 days ahead. Any beer can be used, but the darker it is, the more intense the flavor.
Provided by lazyme
Categories Low Protein
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Drain sauerkraut in colander.
- Rinse briefly under running water.
- Drain well.
- Melt butter in heavy large nonaluminum saucepan over low heat.
- Mix in onion, carrot and caraway.
- Cover and cook until vegetables are very tender, stirring occasionally, about 15 minutes.
- Mix in sauerkraut, stock and beer and bring to boil.
- Reduce heat.
- Simmer uncovered until almost all liquid evaporates and sauerkraut is very tender, stirring occasionally, about 1 hour.
- (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm before serving).
Nutrition Facts : Calories 141.4, Fat 7.7, SaturatedFat 4.6, Cholesterol 18.3, Sodium 1436.9, Carbohydrate 14.5, Fiber 5.5, Sugar 5.8, Protein 3.9
CARAWAY SAUERKRAUT
Over the year, I've found that learning to cook with herbs and spices is fun and rewarding. With sauerkraut, bacon and caraway, this side dish really reflects my German heritage.-Trudi Johnson, Hixson, Tennessee
Provided by Taste of Home
Time 2h10m
Yield 18-20 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
More about "sauerkraut salad with caraway seeds recipes"
GERMAN SAUERKRAUT WITH CARAWAY SEEDS | EASIEST RECIPE
From burmaspice.com
Estimated Reading Time 3 mins
10 BEST SAUERKRAUT WITH CARAWAY SEED RECIPES | YUMMLY
From yummly.com
OMA'S GERMAN RECIPE FOR SAUERKRAUT
From quick-german-recipes.com
SAUERKRAUT WITH GIN AND CARAWAY RECIPE | BON APPéTIT
From bonappetit.com
BAVARIAN SAUERKRAUT SALAD - THE SINGLE GOURMAND
From thesinglegourmand.com
MY EXPERIENCE MAKING HOMEMADE SAUERKRAUT
From sproutingzen.com
WARM GERMAN STYLE POTATO SALAD WITH CARAWAY SEEDS
From cookforyourlife.org
HOMEMADE FERMENTED SAUERKRAUT /W CARAWAY SEEDS
From yangsnourishingkitchen.com
SEASONED SAUERKRAUT WITH CARAWAY SEEDS RECIPE
From cdkitchen.com
PURPLE SAUERKRAUT WITH CARAWAY SEEDS - KRAUT SOURCE
From krautsource.com
CARAWAY SAUERKRAUT RECIPE: WHY ADD CARAWAY SEEDS?
From nourishingtime.com
5/5 (1)Category Ferment
- Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more water.
RAW SAUERKRAUT BENEFITS — RECIPE SAUERKRAUT WITH CARAWAY SEED
From bestfooddryerkitchen.com
CARAWAY SAUERKRAUT RECIPE | MYRECIPES
From myrecipes.com
SAUERKRAUT WITH CARAWAY SEEDS - LIVING WITH MY ALLERGIES
From livingwithmyallergies.com
HOW TO MAKE HAPPY GUT SAUERKRAUT WITH FENNEL & CARAWAY SEEDS
From nittygrittylife.com
CARAWAY • ORIGINAL GERMAN RECIPES - FOOD NEWS
From foodnewsnews.com
SAUERKRAUT SALAD WITH CARAWAY SEEDS | RECIPE | MARINATED SALAD ...
From pinterest.co.uk
10 BEST GERMAN SAUERKRAUT CARAWAY SEEDS RECIPES | YUMMLY
From yummly.com
10 BEST SAUERKRAUT WITH CARAWAY SEED RECIPES | YUMMLY
From yummly.co.uk
SAUERKRAUT SALAD WITH CARAWAY SEEDS | RECIPESTY
From recipesty.com
HOW TO COOK SAUERKRAUT FROM A JAR? - BRADY'S LANDING
From theurbanbaker.com
CARAWAY SEED SAUERKRAUT – SPICEWALLA
From spicewallabrand.com
POLISH SAUERKRAUT SALAD - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
SAUERKRAUT WITH CARAWAY SEEDS | LOVE FOOD HATE WASTE SCOTLAND
From scotland.lovefoodhatewaste.com
SAUERKRAUT POTATO SALAD | KITCHEN FRAU
From kitchenfrau.com
TRADITIONAL SAUERKRAUT WITH CARAWAY SEEDS – CULTURED GURU
From cultured.guru
SAUERKRAUT SALAD CARAWAY - RECIPES | COOKS.COM
From cooks.com
10 BEST SAUERKRAUT WITH CARAWAY SEED RECIPES | YUMMLY
From yummly.co.uk
SAUERKRAUT SALAD WITH CARAWAY SEEDS | RECIPE | VEGETABLE SIDE …
From pinterest.com
CARAWAY SAUERKRAUT RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SAUERKRAUT SALAD WITH CARAWAY SEEDS | RECIPE | MARINATED SALAD ...
From pinterest.com
SAUERKRAUT WITH CARAWAY RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SAUERKRAUT SALAD CARAWAY - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love