HOMEMADE SAUERKRAUT
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Categories Side Dish Vegetables
Time 25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 45 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 193.4 mg, Sugar 5.4 g
UNCLE BILL'S SAUERKRAUT WITH WINE
I found that this sauerkraut is excellent to use in many dishes. The wine gives it a delicate flavor.
Provided by William Uncle Bill
Categories Vegetable
Time 1h20m
Yield 12 quart jars
Number Of Ingredients 5
Steps:
- Break away any bad outside leaves and discard.
- Rinse cabbage under cold running water.
- Cut cabbage heads into quarters.
- Do not use cores, discard them after shredding.
- Finely shred cabbage or slice with a good sharp knife.
- In a large crock, layer with 2 inches of shredded cabbage.
- Sprinkle with 2 tablespoons of pickling salt.
- Place sliced pieces of one red pepper over.
- Repeat layering until all cabbage, salt and red pepper are used up.
- There should be about 4 layers.
- Pour water over cabbage.
- Now pour the wine over cabbage.
- Place a large plate to cover most of the top surface of the cabbage.
- Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
- If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
- Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
- Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
- At this time, taste to see if the sauerkraut is curing.
- When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
- Wipe jar rims clean.
- Prepare and place lids according to manufacturers instructions.
- Place screw lids on just finger tight.
- Process in boiling water in a canner for 25 minutes.
- Remove jars and allow to cool for 12 hours.
- Check to see if all jars are sealed.
- Lids should be concave (curved down).
- Re-process jars that are not sealed, but remember to change with new lids.
- Store in a cool, dark place.
Nutrition Facts : Calories 115.8, Fat 0.5, SaturatedFat 0.1, Sodium 4709.8, Carbohydrate 20.4, Fiber 7.8, Sugar 12.9, Protein 4.8
WINE SAUERKRAUT
This is a mild variation of Sauerkraut, Fresh sauerkraut can be used. Follow the directions but simmer for an hour. This a Betty Crocker recipe
Provided by robbin.oakley
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt margarine or butter in a 10-inch skillet over low heat; add sauerkraut.
- Cover and cook, stirring occasionally, 30 minutes; add wine. Heat to boiling; reduce heat.
- Cover and simmer until liquid is absorbed, about 45 minutes.
Nutrition Facts : Calories 107.4, Fat 4, SaturatedFat 0.7, Sodium 1098.2, Carbohydrate 8.2, Fiber 4, Sugar 3.3, Protein 1.5
HOMEMADE SAUERKRAUT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
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.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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