16548 sauerkraut made cabbage Recipes

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

head white cabbage, finely sliced, head red cabbage, finely sliced, sauerkraut, mustard, salad dressing, sugar, celery seed, salt, pepper

sauerkraut - rinsed and drained, warm water, molasses, butter, brown sugar, caraway seed, salt, rye flour, bread flour, active dry yeast

sauerkraut, drained, onion, chopped, stalks celery, chopped, green bell pepper, chopped, carrots, chopped, diced pimento peppers, drained, mustard seed, white sugar, vegetable oil, cider vinegar

sauerkraut, tomato, coarsely chopped, white sugar, bacon, diced, ground black pepper

sauerkraut - rinsed and drained, chicken broth, caraway seeds, water, milk, margarine, melted, instant mashed potato flakes, eggs, baking powder, all-purpose flour , or as needed, salt and pepper to taste

sauerkraut, hamburger, onion, rice, garlic powder, salt, pepper, egg, shortening, flour

sauerkraut, rinsed and drained well, granny smith apples, dry white wine, chicken broth, brown sugar , or to taste, caraway seeds

sauerkraut, drained but not rinsed, celery, chopped fine, green pepper, chopped fine, onions, chopped fine, salt, pepper, sugar, salad oil, cider (i use white ) or 1/3 cup white vinegar (i use white)

bavarian-style sweet sauerkraut, sauerkraut, head cabbage, chopped, potatoes, chopped, apple, chopped, apple cider, caraway seed, stewed tomatoes, diced, kielbasa, cut into 1-1 . 5-inch chunks, onion, diced

sauerkraut, cabbage leaves, potatoes, green beans, onions, garlic, carrots, peeled and cut into batons, bay leaves, black peppercorns, juniper berries, mustard seeds, butter, olive oil, parsley, chives, coriander leaves, onions, garlic, tomatoes, peeled and de-seeded, olive oil, vegetable stock or water, as required, salt, black pepper

pork shank, pork roast, kielbasa (hot or mild ), sauerkraut, head cabbage, grated, fresh mushrooms, quartered, onions, chopped, fresh garlic clove, crushed, pearl barley, chicken bouillon cubes, salt & pepper

cabbage , about 1 1/2 lbs, carrots , turnips or other crisp root or bulb vegetables, sea salt, mustard seed

sauerkraut salad, sauerkraut, undrained, sugar, green pepper, some onion rings, some chopped pimento, celery seed, combine all ingredients well. let stand overnight in the refrigerator. serve the next day

sauerkraut, drained, london dry gin (such as gordon s, beefeater, tanqueray, or plymouth), caraway seeds, chilled unsalted butter, diced