Homemade Sauerkraut Recipe

SlowCooker Sauerkraut Recipe How to Make It

Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour remaining 1/2 cup vinegar over top. Cover and bring to a boil. Reduce the heat and simmer for 3 minutes. Uncover and stir cabbage.

German Sauerkraut Recipe (How to Cook Sauekraut)

For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt.

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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.

Bavarian Sauerkraut Recipe

Instructions. 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.

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If you intend to make your own sauerkraut, then you just need mason jars, pickling salt, water, and shredded cabbage. Make sure mason jars and lids are sterilized, but let them cool. You want the good bacteria to have a safe and healthy home. Build layers of your shredded cabbage in with layers of salt.

Polish Braised Sauerkraut Recipe

Instructions. Remove the outer 3-4 leaves from the cabbage and set aside, you will need them later. First cut the cabbage into quarters, then shred into thin strips using a vegetable slicer on the smallest setting. The stalk is left out. You can of course also cut the cabbage into thin strips with a kitchen knife.

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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.

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Sauerkraut is packed with sodium, with one serving containing 9% of your recommended daily allowance. Most American diets have too much sodium in them already, and incorporating high-sodium.

Universal Eater Sauerkraut Recipe

Remove the outermost 2 or 3 leaves of the cabbage; discard. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). With a paring knife, cut out the thickest part of the rib in the center of the leaves and discard. You'll use these leaves to form a cap over the shredded kraut.

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In France, sauerkraut is the main ingredient of the Alsatian meal choucroute garnie ( French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes . In Chile it is called chucrut and is a common topping for sandwiches and hotdogs.

Homemade German Sauerkraut Recipe

Instructions. Shred the cabbage into long strips and place it in a large bowl or large plastic container with a lid. Massage the cabbage with your hands for a few minutes until the cabbage softens a bit. Grate the carrots on the large side of the grater. Add the grated carrots in with the shredded cabbage.

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Set aside. Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent. In the meantime, finely grate the potato. Set aside. Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes.

Homemade Sauerkraut Recipe

Toss the salt through the shredded cabbage. Now massage the cabbage until the salt is thoroughly mixed throughout and the cabbage is just starting to feel wet. Let the cabbage sit for about 10.

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Sauerkraut contains many nutrients important for optimal health. One cup (142 grams) provides: Calories: 27 Fat: 0.2 grams Carbs: 6.1 grams Fiber: 4.1 grams Protein: 1.3 grams Sauerkraut also.

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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.

Best Eastern European Sauerkraut Recipes

Directions. 1 Quarter and core the cabbage, then thinly slice crossways. You should have close to 12 cups (3 quarts) of sliced cabbage. 2 Add the cabbage to a large bowl with 1 ½ teaspoons of salt, the caraway seeds, juniper berry, and allspice berry. Massage the salt into the cabbage and let it stand for 30 minutes.