Moravian Style Sauerkraut Food

MORAVIAN STYLE SAUERKRAUT

Moravian Style Sauerkraut image

Make and share this Moravian Style Sauerkraut recipe from Food.com.

Provided by Flexi Cherkov

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (2 lb) bag franks sauerkraut (or equivalent)
4 slices bacon
1 medium onion, chopped
1 medium potato, grated
1 teaspoon caraway seed
1 teaspoon flour

Steps:

Drain juice from kraut.
With kraut still in bag add tap water.
Pour kraut and water into a saucepan and heat over a low flame.
Fry bacon, crumble and add to kraut, saving fat for onion.
Sauté onion in fat till soft and add to kraut.
Add potato to kraut.
Simmer for 45 minutes.
Make a roux by adding flour to bacon fat.
If too sour add 1 tsp sugar to kraut.
Good dining.

SAUERKRAUT RUSSIAN-STYLE

Sauerkraut Russian-Style image

This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor.

Provided by Anonymous

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P5DT20m

Yield 16

Number Of Ingredients 5

Ingredients

2 pounds shredded cabbage
2 carrots, grated
2 tablespoons kosher salt
1 (1 liter) bottle spring water
3 tablespoons white sugar

Steps:

Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sodium 738.3 mg, Sugar 4.6 g

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