And All Because He Does Not Like Sauerkraut 1 Food
UNCLE BILL'S SAUERKRAUT WITH WINE
I found that this sauerkraut is excellent to use in many dishes. The wine gives it a delicate flavor.
Provided by William Uncle Bill
Categories Vegetable
Time 1h20m
Yield 12 quart jars
Number Of Ingredients 5
Steps:
- Break away any bad outside leaves and discard.
- Rinse cabbage under cold running water.
- Cut cabbage heads into quarters.
- Do not use cores, discard them after shredding.
- Finely shred cabbage or slice with a good sharp knife.
- In a large crock, layer with 2 inches of shredded cabbage.
- Sprinkle with 2 tablespoons of pickling salt.
- Place sliced pieces of one red pepper over.
- Repeat layering until all cabbage, salt and red pepper are used up.
- There should be about 4 layers.
- Pour water over cabbage.
- Now pour the wine over cabbage.
- Place a large plate to cover most of the top surface of the cabbage.
- Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
- If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
- Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
- Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
- At this time, taste to see if the sauerkraut is curing.
- When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
- Wipe jar rims clean.
- Prepare and place lids according to manufacturers instructions.
- Place screw lids on just finger tight.
- Process in boiling water in a canner for 25 minutes.
- Remove jars and allow to cool for 12 hours.
- Check to see if all jars are sealed.
- Lids should be concave (curved down).
- Re-process jars that are not sealed, but remember to change with new lids.
- Store in a cool, dark place.
Nutrition Facts : Calories 115.8, Fat 0.5, SaturatedFat 0.1, Sodium 4709.8, Carbohydrate 20.4, Fiber 7.8, Sugar 12.9, Protein 4.8
REALLY GOOD SAUERKRAUT
This recipe is for people who think they don't like sauerkraut. I usually serve it over garlic mashed potatoes. I always use a roast, it is so good!
Provided by Lindas Kitchen
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees.
- In 10" skillet melt butter until sizzling; add ribs or roast.
- Cook over medium high heat, turning occasionally, until meat is browned.(7 to 10 minutes.). Set aside.
- Meanwhile, in Dutch oven cook bacon over medium high heat, stirring occasionally, until partially cooked(4 minutes).
- Add onions and carrots; continue cooking until bacon is browned (4 to 5 minutes).Drain off fat.
- Stir in remaining ingredients and meat. Cover; bake for 2 hours.
- Remove cover; continue baking for 80 to 90 minutes or until meat is fork tender.
- Skim fat and remove bay leaves.
Nutrition Facts : Calories 522.6, Fat 33.5, SaturatedFat 10.7, Cholesterol 153.9, Sodium 921.7, Carbohydrate 17.8, Fiber 4.6, Sugar 10.3, Protein 37.2
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I also say this because he emphasizes how important fermented foods like sauerkraut, kefir, and kimchi are in healing the gut. level 1 · 1 yr. ago. Funny to see this today. Had sauerkraut last night for the first time since my condition developed, and I am now doing AWFUL. Of course I also have SIBO so the probiotic aspect of the kraut may be doing more damage than anything else, …
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