Whats up everybody, this time we gives you sig's my kind of sauerkraut recipes of dishes which can be straightforward to understand. We’ll share with you the recipes that you are in search of. I’ve made it many occasions and it is so scrumptious that you just guys will adore it.
Sig's my kind of Sauerkraut is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Sig's my kind of Sauerkraut is something that I’ve loved my whole life.
Sig's my kind of Sauerkraut. by Sigrun; Sig's pointed cabbage bake. Sauerkraut literally translates as "sour cabbage," due to the vinegary taste of the cabbage after undergoing a process of fermentation. Despite its German name, it is believed the origins of sauerkraut are in China, where cabbage was pickled with rice wine vinegar.
To get started with this recipe, we must first prepare a few components. You can have sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sig's my kind of Sauerkraut:
- Make ready 2 medium white or pointed (but red cabbage may be used)
- Prepare 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
- Get I teaspoon pickling spices
- Prepare 1 teaspoon (not heaped) cumin or caraway seeds
- Get 4-6 juniper berries
- Get 1 crisp apple, finely cubed
- Prepare 1 onion, cut into fine thin rings
- Make ready 1 glass good white wine (optional) (for taste) or to balance)
- Make ready 1 large stoneware pot or jar
- Get 1 muslin cloth
- Get 1 sharp knife
- Take I jar with sterilised pebble
This is my mothers recipe for sauerkraut that turned out great. A few years ago, homemade sauerkraut was just another DIY food trend, but happily now it looks like home kraut-making is here to stay. Perhaps it's because it's easy, delicious, good-for-you, and fun. I say, lean into your kraut-love with abandon!
Steps to make Sig's my kind of Sauerkraut:
- First make sure all is thoroughly cleaned. Do not wash the cabbage just remove outer leafs. Gather all ingredients and tools needed. Cut the cabbage in half, remove all of the bits that are core and stems.
- Cut the cabbage into quarters and then the other way into eights. With a very sharp knife slice the cabbage as thin as you like, or use a kitchen mandolin.
- Put the cabbage into a pot or jar, sprinkle the salt between layers. Thinly slice and cube the apple. Slice the onion very thinly, add the apple and onions to the cabbage, mix well.
- Add all the spices, mix well, press the cabbage right down into the pot.
- I use a sterilised jar and sterelised pebbles as a weight. I put this inside of pot and press cabbage down further. I leave jar inside of pot,so that I can keep using it to press cabbage down more over next 24 hours. This is a must. I cover cabbage with a muslin clot so that air can escape but insects or dirt will not enter into cabbage.
- You must keep pressing the cabbage under the juice that will form. It may blow bubbles or not look appetising, dont worry, this the fermenting taking place. You can eat it as soon as you find it flavoursome. You can add a glass of wine to make it a little finer, to balance flavour for you. Store jar in a cool place.
- I will show the process as it goes along over the next week. The front cover was made earlier, I got it from my freezer to show the end result from an earlier made one.
These five important tips will help you make delicious, nutritious sauerkraut a beloved kitchen staple. Back home in Germany, my mother improved on this sauerkraut recipe by adding her personal touch. Her son, your chef, has his own interpretation of sauerkraut Bohemian/Bavarian style, and that is what you will find on this page: The recipe for a rich and filling sauerkraut influenced by my Hungarian, Czech, Austrian, Bavarian heritage. Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch. —Barb Ruis, Grandville, Michigan Late season cabbage is desirable for making sauerkraut.
Above is how one can prepare dinner sig's my kind of sauerkraut, very simple to make. Do the cooking stages correctly, chill out and use your coronary heart then your cooking will probably be scrumptious. There are numerous recipes that you may strive from this website, please discover what you want. When you like this recipe please share it with your mates. Happy cooking.
