EASY DILL SAUERKRAUT
Easy dill sauerkraut recipe is a great addition to any meal!
Provided by TheWildGut.com
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Prep the napa cabbage by rinsing away any visible dirt, removing the outer leaves and trimming off the stem. Set leaves and stem aside for later.
- Shred the napa cabbage.
- Place half of the cabbage in a large bowl or pot and add half of the salt. Massage the cabbage until it begins to sweat. Add the remaining cabbage and salt and then repeat the massaging process.
- Roughly chop the dill.
- Add the dill to your cabbage and mix to combine.
- Pack your jar with the cabbage and dill mixture. Leave about 1-2" of head space.
- Place fermenting weight or outer leaves and stem on top to be sure everything is submerged in brine.
- Cap or place an airlock device on jar and leave sit at room temperature for 3-4 weeks.
SAUERKRAUT WITH DILL BY SY
This homemade saurkraut recipe is ten times better then any sauerkraut you can buy in a store... IMHO. The dill gives it a great taste as well! Please see the NOTES section for a safe, bacteria free sauerkraut.
Provided by SkipperSy
Categories Vegetable
Time P21DT30m
Yield 4 Cups
Number Of Ingredients 4
Steps:
- Remove the outside leaves of the cabbage, cut out the core and quarter the head.
- Slice/Shred the cabbage into thin strips.
- In a wide Corningware dish (or crock pot) add a layer of the shredded cabbage and sprinkle salt on top, add some dill and toss.
- Next add another layer and sprinkle with salt, dill and toss, etc.
- Add luke warm water to cover the cabbage mixture and toss. (Note: It is important to have enough liquid cover the cabbage all the time. As needed add more liquid; 2 tablespoons salt to 1 quart water-to cover.).
- Next put a flat plate on top to press the cabbage down and then cover with cheese cloth. Make sure the cheese cloth does not go over the lip of the dish, but tucked in around the cabbage.
- Next cover with plastic wrap. (You can also use a plastic zip-lock bag filled with water to act as a weight and seal the cabbage from the air. I use the glass Corningware cover upside down and on the plate, as an additional weight.).
- Every few days, remove any scum and poke (I use chopsticks), toss lightly to make sure there are no air pockets.
- Let ferment for about 3-4 weeks.
- Remove any remaining scum/discolored kraut, toss.
- Transfer to a glass container and refrigerate.
- NOTES:
- 1) It is important to completely de-solve the salt if adding more liquid at the beginning or later on. Also, to thoroughly toss the cabbage. Because if you don't the finished sauerkraut will appear "Sandy" due to the salt granules not de-solving completely.
- 2) Please do your homework on making a safe recipe free from bad bacteria. That is, a good sauerkraut, which is fermented and then refrigerated (which can keep up to 1-2 months). This recipe is not intended for the canning process which uses a hot water bath to seal the sauerkraut and can keep for an extended period of time. This recipe is only written as a general guide only and specific quantities of ingredients are not listed. Because it is important for you to search and follow the written/proper proportions (from a published recipe within an established website or cook book) for the cabbage, salt, vinegar, water, etc and recommended "times" for fermentation. So go to the internet and do a search for a good Sauerkraut Recipe.
- Furthermore, go to these URL's as well; National Center for Home Food Preservation,
- http://nchfp.uga.edu/how/can6a_ferment.html,
- http://nchfp.uga.edu/how/can_06/sauerkraut.html,
- And go to the Food dot com message board, Canning, Preserving and Dehydrating,.
- http://www.food.com/bb/viewforum.zsp?f=24.
- Finally, the Ball Book is a good source of how to safely make fermented products as well.
- 3) This recipe and all notes have now been modified from the initial post.
HOMEMADE FERMENTED SAUERKRAUT
Full of probiotics, this traditionally fermented sauerkraut is a tasty and healthy accompaniment to sandwiches, meats, and more.
Provided by Olenka
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P14DT30m
Yield 8
Number Of Ingredients 3
Steps:
- Remove and discard the core of the cabbages, then finely shred.
- Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
- Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
- Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
- Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.
Nutrition Facts : Calories 62.3 calories, Carbohydrate 14 g, Fat 0.5 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 5879.1 mg, Sugar 7.3 g
More about "sauerkraut with dill by sy recipes"
10 BEST SAUERKRAUT DINNER RECIPES | YUMMLY
From yummly.com
SAUERKRAUT WITH DILL BY SY RECIPE - FOOD.COM | RECIPE | EVERYTHING ...
From pinterest.co.uk
GUT-SOOTHING GARLIC DILL SAUERKRAUT - FINDING GROUND NUTRITION
From findinggroundnutrition.com
HOMEMADE DILL AND CARAWAY SAUERKRAUT RECIPE
From thelovevitamin.com
SAUERKRAUT WITH DILL | THE VIRTUAL WEBER BULLETIN BOARD
From tvwbb.com
RECIPES — SAUERKRAUT RECIPE
From sauerkrautrecipe.org
GARLIC-DILL SAUERKRAUT - ZERO-WASTE CHEF
From zerowastechef.com
WHAT TO DO WITH SAUERKRAUT: 37 AMAZING RECIPES
From whattomaketoeat.com
40 RECIPES THAT USE SAUERKRAUT - TASTE OF HOME
From tasteofhome.com
EASY DILL PICKLE SAUERKRAUT RECIPE - HOMESTEAD LADY
From homesteadlady.com
SAUERKRAUT WITH DILL - 4 RECIPES | TASTYCRAZE.COM
From tastycraze.com
RECIPES FOR SAUERKRAUT WITH DILL BY SY
From cooktime24.com
EASY SAUERKRAUT RECIPE (JUST 2 INGREDIENTS!) | ELIZABETH RIDER
From elizabethrider.com
DILLY DELIGHT SAUERKRAUT RECIPE [SIMPLE] | RECIPE | SAUERKRAUT …
From pinterest.ca
GARLIC DILL SAUERKRAUT - FERMENTERS CLUB
From fermentersclub.com
DILL SAUERKRAUT RECIPE - APOLLOHEALTHSERVICE.COM
From apollohealthservice.com
DILL PICKLE SAUERKRAUT RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
PROBIOTIC LEMON DILL SAUERKRAUT IN A TRADITIONAL CROCK
From alifeinharmony.me
RECIPES WITH SAUERKRAUT AND DILL (PAGE 1) - FOODFERRET
From foodferret.com
HOMEMADE DILL PICKLE SAUERKRAUT - DHERBS - THE BEST ALL NATURAL …
From dherbs.com
HOW TO FLAVOR SAUERKRAUT FOR FANTASTIC FERMENTS - NOURISHED KITCHEN
From nourishedkitchen.com
2 HEALTHY SAUERKRAUT RECIPES - ROBUST RECIPES
From robustrecipes.com
SAUERKRAUT AND DILL RECIPES (33) - SUPERCOOK
From supercook.com
DILL AND CARAWAY SAUERKRAUT - CRITICAL MAS
From criticalmas.org
QUICK DILL SAUERKRAUT — 86 EATS
From 86eats.com
EASY SAUERKRAUT RECIPE WITH SEAWEED, KALE AND DILL.
From themerrymakersisters.com
SAUERKRAUT WITH LEMON AND DILL – CHOUAMI™
From chouami.com
SAUERKRAUT DILL - RECIPES | COOKS.COM
From cooks.com
LEMON DILL FERMENTED SAUERKRAUT RECIPE - FERMENTOOLS
From fermentools.com
FRIED SAUERKRAUT WITH DILL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DILL SAUERKRAUT - RAWISMYRELIGION
From rawismyreligion.com
SAUERKRAUT WITH DILL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GARLIC DILL SAURKRAUT - FRESH AND NATURAL FOODS
From freshandnaturalfoods.com
SAUERKRAUT SARMA WITH DILL - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
SAUERKRAUT WITH KUMQUATS & DILL - KRAUT SOURCE
From krautsource.com
DILL PICKLE RAW SAUERKRAUT (INCLUDES STEP BY STEP PHOTOS)
From theorganicdietitian.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 »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #5-ingredients-or-less #vegetables #1-day-or-more #easy #european #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #number-of-servings
You'll also love