Fry on low heat for 25-30 minutes, covered. Stir occasionally to keep it from burning. Uncover and stir. If it is too dry add just a bit of water to keep moist. (A couple of teaspoonfuls should be enough.) Uncover and add pepper to taste. Serve hot. This is tender and not as sour as it comes from the can or just warmed up.
|Time:||3 Minutes Preparation Time|
30 Minutes Cooking Time
Source: My Mom's Mom
I am looking for good sauerkraut recipes.
By foxygram from Combined Locks, WI
There is a good recipe on Cabin Annie's for homemade sauerkraut. http://cabinannie.com Homemade Sauerkraut
ingredients: Cabbage, Salt
Shred cabbage and put into glass or crock jar about two inches deep and
pack down. Sprinkle salt on top and repeat till cabbage is gone ending with
salt on top. Place a plate upside down
with weight on it. Salt will bring water
out of cabbage. If there is scum remove it. Add water if water does not cover cabbage within 24 hrs. Take off
excess water if over cabbage by an 1/2 inch or so. This does not need refrigerated until fermentation is complete which will take about 2-3 weeks. Put in glass jar with enough juice to cover and put on lid. Will keep in refrig for a long time or until it is used. Juice is also very good to drink and good for you. Enjoy.
Does anyone have a recipe for homemade sauerkraut? My husband's grandma used to make it and I would like to do this for him, he would be thrilled.
By Renee from Omaha, NE
But these are the things you absolutely must do for it to turn out well. The container must be very, very clean. Like wash it with hot soap and water and a little bleach, rinse very well, turn on a clean towel and let dry overnight. Make sure it's rinsed very well so there is no bleach smell. Then shred your cabbage and layer as recipe instructs. My sister-in-law layers with a little sliced onion and a slice or two of garlic and it's great kraut. I helped her make it one year and now know why it didn't work for me when I did it before.
Then for a weight you can use a heavy can, wiped free of any dust of course. Every day probably afternoon is best, take off weight, plate, towel and wipe around the edges with a clean paper towel and once more pour boiling water on plate and the towel which you have rinsed out well. What you will be wiping from around the edges inside the crock is any foam that's gathered there, and also scoop up any foam on top of the cabbage. You want it all to look very tidy and be clean. That's the make or break element.
When it's all fermented: it will look and smell and taste like sauerkraut. Can it in canning jars per instructions from Blue book or something recent on canning. Yes, you have to make it and then can it.
But it's worth it. (10/22/2009)
Truly I am completely against the use of chlorine bleach, because of personal health reasons. If you could use dish soap and boiling water to soak the container clean that is a better alternative for your lungs, body in general and the environment. Vinegar will work just as well as a disinfectant if you feel you need extra cleansing.
Here's a video about making sauerkraut: kitchengardeners.org (10/22/2009)
My husband grows a very large garden every year and I have to preserve the it to last through the winter. Since we both love sauerkraut, I make sauerkraut each year. After several trials, I found this to be the best and most certainly the simplest sauerkraut recipe around.
You will need:
Some tips here to prevent problems with your sauerkraut:
I have a very old 5 gallon crock that I use to make my sauerkraut. But you can use a glass or enamel coated container. Clean and scald the container well. I put mine in the dishwasher, but if you wish you can simply scald by pouring boiling water into the container and swishing around for no less than 30 seconds.
To 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.
NOTE: If you plan on refrigerating and not canning use 3 Tbs of salt not 4.
The 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.
NOTE: If temperature is above 75 or 76 degrees, the sauerkraut may not ferment and could spoil.
Can be eaten immediately if you desire.
I sometimes mix in 1/2 teaspoon caraway seed into 4 cups, enough for a couple of pints or 1 quart. This makes a tasty variation.
NOTE: if you refrigerate only rinse and toss with cold water to attain the tartness desired.
Lena Sanchez is an Internet great grandmother who has her own home based Internet business center at: envirodocs.com and is Editor of "Natural Environmental Health and Business Facts" newsletter. (10/22/2009)
By Lady BE
I would like a recipe for making sauerkraut in a jar. When making sauerkraut in jars, how much salt is added to a pint jar of cabbage?
By Margie from Oneonta, AL
4 cups Cabbage, Green Or Red, Shredded
2 tsp Salt, Per Quart
Quart Jars, Glass and Sterilized Shred cabbage according to your own preference (coarse or fine). Pack shredded cabbage in quart glass jar using a wooden spoon or similar tool. I use the round packer from our Squeezer juicer. Add two (2) tsp of salt to each quart, pounding cabbage as salt is added.
After filling jars with cabbage add cold water to within an inch of the top and seal. Store in a cool place for six weeks. Then you'll be ready for some really fine kraut.
We make this often. Just pick up a head or two from the market and make it as you need it. cenopath (01/02/2010)
I am looking for a sauerkraut recipe.
By Elena from White Plains, NY
I wish you luck with this as I have had much success with the recipe. (12/30/2010)