16
Sep
09

Sauerkraut

  For those of you that have never had homemade sauerkraut you are really missing out on a German delicacy.  Luckily, it’s one of the easiest and cheapest foods to make, not to mention it keeps for a long time.  Homemade kraut also has a crunchiness and tang that you don’t get from the cooked cabbages available at the mega-mart.  The sourness here comes from the natural fermenting process as opposed to vinegar.

  The oven-roasted french fries recipe is available here.

Bratwurst & Sauerkraut

Bratwurst & Sauerkraut

•  2 large heads of cabbage, shredded

•  3 tbsp. pickling salt

•  1 tbsp. juniper berries

•  2 tsp. caraway seeds

I like to ferment my kraut in a large pitcher with an apple juice bottle full of water on top.

I like to ferment my kraut in a large pitcher with an apple juice bottle full of water on top.

Mix the cabbage, salt, berries and seeds together in a large bowl.

Pack the cabbage into a large container as tightly as possible.

Top with a smaller bottle full of water or a smaller plate weighted with a jar full of water.

Cover with a pillowcase or something similar and store in a relatively cool and dark place.

If the cabbage is not completely submerged by the next day, (I’ve never had this problem,) add 1 cup of water mixed with 1 tsp. of pickling salt.  IMPORTANT: Use bottled spring water because chlorine will alter the taste and kill the bacteria that causes fermentation.

Check cabbage every 2 or 3 days and skim the surface if necessary.

Let ferment for 3-4 weeks

Transfer sauerkraut to an airtight container and store in the refrigerator for up to 6 months.

Advertisements


Categories

Our Flickr Photostream


%d bloggers like this: