FRIED SAUERKRAUT
Make and share this Fried Sauerkraut recipe from Food.com.
Provided by mmlwjr
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt margarine in frying pan.
- Add drained sauerkraut.
- Sprinkle with salt and pepper.
- Saute until browned.
- Add the bacon or weiners.
Nutrition Facts : Calories 91.7, Fat 8.5, SaturatedFat 2.1, Cholesterol 4.1, Sodium 585.8, Carbohydrate 3.1, Fiber 2.1, Sugar 1.3, Protein 1.4
SAUERKRAUT FOR CANNING
Step-by-step directions for how to make and can your own sauerkraut.
Provided by MARCIAMOLINA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h30m
Yield 144
Number Of Ingredients 2
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
- Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
- Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
- Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
- TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 7.8 g, Fat 0.1 g, Fiber 2.7 g, Protein 1.8 g, Sodium 1583.7 mg, Sugar 4 g
HOW TO COOK SAUERKRAUT
Learn how to cook sauerkraut. A simple, quick German sauerkraut recipe, the perfect side dish for bratwurst or other sausages.
Provided by Adina
Categories Sides
Time 40m
Number Of Ingredients 11
Steps:
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
- Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
- In the meantime, finely grate the potato. Set aside.
- Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
- Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
- Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 186 kcal, Carbohydrate 34 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 932 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 4 g
HOW TO MAKE SAUERKRAUT
Steps:
- Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.
HOME CANNED SAUERKRAUT
How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.
Provided by Healthy Canning
Categories Condiments
Time 45m
Number Of Ingredients 2
Steps:
- Take cabbage, discard outer leaves.
- Wash heads under running water, shake excess water off.
- With a large knife such as a French knife, quarter the cabbage heads.
- Cut out and discard the cores.
- Slice the quartered cabbage into slices about 2 mm (.07 inches) thick (the thickness of a US / Cdn quarter or a 10 p piece.)
- Put cabbage either into a very large bowl or directly into the container you are going to use to ferment it in - whatever you prefer to be working in.
- Sprinkle the salt over and mix in.
- Some sources say to let it stand a bit so the salt will start drawing at least a bit of liquid out. Some suggest 10 minutes; the All New Ball says cover it and let stand for an hour.
- Begin pounding / crushing the cabbage, and keep on crushing it until a good amount of liquid has been released from the leaves.
- Ideally, you are going to be aiming for enough released liquid to cover the cabbage once in the fermenting container, but you may rarely get it at this point -- don't worry.
- Add to fermenting container, if it's not already.
- If you are doubling, tripling or quadrupling the recipe, start the next batch of cabbage now, then add to container.
- Repeat until you have prepped all the cabbage you planned to.
- When you are finished crushing, if the cabbage is not already in the fermentation container, move it all there.
- Be sure to leave a gap of 10 to 12 cm (4 to 5 inches) between the cabbage in the container, and the top rim of the container as headspace.
- If you have more cabbage than that, you'll need another container.
- If the juice you were able to produce was not sufficient to cover the cabbage, then make a brine (see directions below) and use that to top up with. (To be clear: you are not aiming to fill the container to the top rim with liquid; you are after enough liquid to completely submerge all the cabbage by 2 to 5 cm / 1 to 2 inches.) FIRST, though, see Linda Ziedrich suggestion in Brine section: she suggests waiting 24 hours to see if it will produce enough juice on its own before adding the extra brine.
- Cover cabbage with some sort of weight (see Weights Options below) to keep it safely below the surface of the liquid.
- Cover container with a large towel.
- Let ferment for 3 to 4 weeks or until cabbage is translucent.
- During fermentation, you may or may not need to check the cabbage frequently. It depends on the weights you use (see Weights Options below).
Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 8 g, Protein 6 g, SaturatedFat 8 g, Sodium 1500 mg, Fiber 6 g
EASY HOME-CANNED SAUERKRAUT
Homemade cabbage sauerkraut that can be made in small batches and home-canned that is every bit as delicious as the more extensive and time-consuming recipes.
Provided by Emily Tisdale
Time P6DT13h10m
Yield 24
Number Of Ingredients 3
Steps:
- Inspect 4 half-gallon glass jars for cracks. Clean jars and place right-side up on a rack in a large pot. Fill the jars and pot with water to 1 inch above the tops of the jars. Bring to a boil. Boil for 10 minutes, then remove jars.
- Firmly pack cabbage into the sterilized jars to within 2 inches of the top; you may only fill 3 jars. Add 2 tablespoons pickling salt to each jar, then pour in water to within 1 inch of the top. Place a clean paper towel on top of each jar and secure a rubber band to keep it in place.
- Set jars in a baking dish (in case brine bubbles over during fermentation) at room temperature, and allow to sit for 6 days. Each day, skim and discard any mold from the surface, and press cabbage down under the liquid with a spoon. Replace paper towels if necessary.
- When sauerkraut has fermented, inspect 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm soapy water.
- Skim and discard any mold from the surface of the sauerkraut. Firmly pack sauerkraut into the hot, sterilized pint jars to within 1 inch of the top. Pour brine over the sauerkraut to within 1/2 inch of the top. Wipe rims with a clean damp cloth. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 28.4 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 1764.5 mg, Sugar 3.6 g
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- Plain as a side to your meal. I know, not super exciting, but it’s the most common and simplest way to eat it. Take it out of the fridge with each meal like a condiment.
- Eat it like salsa. Replace salsa with sauerkraut made with peppers like my jalapeño cilantro kraut. It works! You can put it on anything to liven or spice up the flavor.
- Put it on top of eggs. My favorite way to get more probiotic food into my diet is starting the morning with kraut on my eggs. Plain kraut, ginger kraut or just about any flavor goes really well with fried, scrambled, or poached eggs.
- It’s great with avocado. I like to mash up avocado and kraut together. The tanginess of the kraut brings out the flavor of the avocado. It works in place of lime.
- Avocado toast. Add a few forkfuls to your avocado toast or just toast or someone suggested toast with tahini and another eats their morning toast with PB and sauerkraut.
- Use it in a dip. Blend sauerkraut or kimchi with cream cheese to make a probiotic dip or blend it with hummus instead of using lemon.
- Salad dressing. Blend sauerkraut into a salad dressing or add kraut brine to salad dressing instead of salt.
- Salsa. Cut kraut up into small bits and add it to salsa. It will add a depth of flavor to your salsa along with nutrition.
- Smoothies. This is a great way to boost the nutritional value of your smoothie without changing the flavor. Adding up to ¼ cup of sauerkraut to a smoothie will hide the flavor but add the beneficial probiotics.
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- Tuna salad: Love dill pickle relish in your tuna salad? For extra zip, try chopped sauerkraut instead.
- Deviled eggs: Minced sauerkraut could be the new secret ingredient to your deviled eggs. Here’s a recipe where we use kimchi, but you can substitute kraut.
- Baked potato: Potatoes and sauerkraut are a Bavarian favorite. We like to top baked potatoes with sour cream and our Dill Garlic Sauerkraut.
- Fish tacos: Brighten your traditional fish tacos by topping them with sauerkraut instead of plain cabbage. Cilantro and chipotle crema also highly recommended!
- Cubano sandwich: Sauerkraut stands in for pickles in this classic pressed sandwich of ham, Swiss cheese, and mustard.
- Potato salad: Sauerkraut is an appealing addition to both classic and German potato salad. Give it a try at your next gathering.
- Bagel and lox: Sauerkraut adds a caper-like zing to a bagel with smoked salmon and cream cheese.
- Cheese plate: Sauerkraut seamlessly stands in for olives or pickles on an artisan cheese plate. Try pairing it with aged gouda and some crusty bread.
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- Sausage Sauerkraut Casserole. This recipe is not only delicious, but it is also very nutritious. It combines the rich flavor of spaghetti squash with the zest of sauerkraut and Swiss cheese’s mild, nutty flavor.
- Healthy And Probiotic Sauerkraut Salad Recipe. In this recipe, the sauerkraut is the star of the show. If you enjoy a light, fresh and tangy salad that is low in calories, carbs, and fat, this is the recipe for you.
- Low Carb Sauerkraut Chicken Recipe. This protein-packed meal is easy to make and only has a few ingredients. To make it, all you’ll need is chicken, sauerkraut, Greek yogurt, coconut oil, Kosher salt, and pepper.
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- Keto Sausage Sauerkraut Soup. This soup recipe is bound to be a favorite, especially in the colder months or following a low-carb diet like Keto or Atkins diet.
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