Really Good Sauerkraut Food

REALLY GOOD SAUERKRAUT

Really Good Sauerkraut image

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

Ingredients

1/4 cup butter
8 country-style pork ribs or 1 pork roast
8 slices bacon, cut into 1/2-inch pieces
1 1/2 cups onions, chopped
1 cup carrot, sliced 1/4-inch
3 cups sauerkraut, drained
1 cup apple, chopped
1/2 cup fresh parsley, chopped
1 cup apple juice
1 (10 3/4 ounce) can chicken broth
1 tablespoon caraway seed
1 teaspoon fresh coarse ground black pepper
2 bay leaves

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

HOW TO MAKE SAUERKRAUT

How to make sauerkraut image

Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard

Provided by Jane Hornby

Categories Condiment

Time 30m

Yield Makes 4 x 450ml jars

Number Of Ingredients 4

Ingredients

2kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)
1 tsp caraway seeds
1 tsp peppercorns

Steps:

Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium

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