How to make saurkraut?!
Answers: i dont know why but i wanna make saurkraut for new years thanx for the help guys:(
sorry, but sauerkraut takes a month to ferment. recipe here
http://www.iarelative.com/recipe/sauer.h...
you better buy it, btw, i read about this years ago, a good use for sauerkraut.
http://www.nytimes.com/2005/01/05/dining...
Homemade Warm Sauerkraut
6 cups thinly shredded cabbage
2 tbsp granulated sugar
1 tbsp Dijon mustard
3 cup plain white vinegar
1 tbsp toasted caraway seeds
In a large Dutch oven with a lid, toss all of the ingredients together.
Cover and simmer over very low heat for 30 minutes. Stir well and cover for another 30 minutes, repeat this process until all of the cabbage is cooked, about two hours total.
Serve with bratwurst or bockwurst, or other sausage, and pumpernickel bread with mustard.
I know that you need cabbage, and I think vinegar, but, will it be ready for for New Year's, I think you have to let it ferment for a while like "kim chi", well, if you find out give me a ring, I will make some here too, as cabbage is very cheap here in the Mountain area of the Philippines. The Germans introduced it here many years ago and it grows everywhere. I make cabbage soup all the time, just garlic, some potatoes, salt and pepper, pork fat for seasoning and water, very good for the inners.
I have a black belt in making sauerkraut I grew up eating the stuff
so here it is........
1 small head of cabbage shredded
1 jar of sauerkraut drained
cook fresh cabbage till done,drain,
in the separate pot cook the sauerkraut also till done
mix both cabbages,add water(not too much you don't want to make soup) and simmer for little while
thinly slice 1package of bacon (they come in 12 and 16 ounces ) you can add onions and when bacon bits are done and onions are light honey color add 1 tablespoon of flour,mix well and add 1 -1.5 cup of cold water (that's a rue) add the rue to the cabbage mixture mix well and simmer for a little bit longer on low heat
serve with fresh or smoked sausage and rye bread
mm mm good
Too late. It takes a couple of weeks.
If you ferment it for a month, you can do this in a airlock environment (5 gallon wine bucket with airlock) to keep from having to skim the foam from the top.