EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
SAUERKRAUT COOKIES
your friends won't believe it when you tell them the "secret" ingredient be sure to rinse and drain the sauerkraut...I usually squeeze it well and then spread on paper towels to drain..
Provided by grandma2969
Categories Drop Cookies
Time 25m
Yield 4-5 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- cream butter and sugar, beat in eggs and the vanilla.
- add all dry ingredients and water.mix well.
- add nuts, chocolate chips and kraut.
- mix and drop by heaping tspful onto greased cookie sheets.
- bake about 12 minutes at 350*.
Nutrition Facts : Calories 136.3, Fat 7, SaturatedFat 3.4, Cholesterol 15.6, Sodium 110.2, Carbohydrate 17.8, Fiber 1, Sugar 10.4, Protein 2.1
30 WAYS TO USE SAUERKRAUT
These sauerkraut recipes are easy, healthy, and delicious! From soup to casserole to sandwiches, these dishes are guaranteed to please.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sauerkraut recipe in 30 minutes or less!
Nutrition Facts :
HOMEMADE SAUERKRAUT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
Steps:
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
More about "sauerkraut cookies food"
SAUERKRAUT COOKIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 36Total Time 45 mins
21 WAYS YOU CAN USE SAUERKRAUT IN A RECIPE - MY …
From myfermentedfoods.com
HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE YOUR OWN SAUERKRAUT | UMN EXTENSION
From extension.umn.edu
MISE EN PLACE SAUERKRAUT
From more.ctv.ca
SAUERKRAUT SOUP: A DELICIOUS, HEALTHY GERMAN SOUP RECIPE FOR ...
From cookist.com
SAUERKRAUT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
6 HEALTHY RECIPES WITH SAUERKRAUT (PROBIOTIC AND NUTRITIOUS)
From foodhow.com
EASY SAUERKRAUT FOR BUSY PEOPLE | SEASONAL FOOD AND COUNTRY STYLE ...
From lancasterfarming.com
HOW TO MAKE SWEET SAUERKRAUT WITH BROWN SUGAR …
From stevehacks.com
HOW TO MAKE SAUERKRAUT IN A CROCK [EASY & DELICIOUS FERMENT]
From myfermentedfoods.com
40 BEST SAUERKRAUT RECIPES - FOOD.ALLWOMENSTALK.COM
From food.allwomenstalk.com
40 RECIPES THAT USE SAUERKRAUT - TASTE OF HOME
SAUERKRAUT COOKIES - RECIPE - COOKS.COM
From cooks.com
HOW TO COOK SAUERKRAUT (TIPS AND RECIPES)
From everydayhealthyrecipes.com
WHAT TO EAT WITH SAUERKRAUT: 17 DELICIOUS DISHES YOU’LL ACTUALLY …
From unexpectedlydomestic.com
HOW TO MAKE SAUERKRAUT | FOOD NETWORK
From foodnetwork.com
WHAT TO DO WITH SAUERKRAUT: 37 AMAZING RECIPES
From whattomaketoeat.com
HAM AND SAUERKRAUT SLOW COOKER RECIPES ALL YOU NEED IS …
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love