Swedish Sauerkraut Food
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.
SWEDISH SAUERKRAUT
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Pork
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a 4 to 6 quart pot and add the diced pork. Brown the pork to render most of its fat. Remove the pieces of pork from the pot and set aside. Pour off most of the fat, leaving 2 tablespoons in the pot.
- Add the onions to the pot and saute a few minutes. Add the cabbage and reserved pork and cook, covered, 5 minutes until the cabbage collapses.
- Rinse the sauerkraut in a colander and squeeze dry.
- Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.
Nutrition Facts : Calories 652.5, Fat 53.1, SaturatedFat 19.2, Cholesterol 68, Sodium 1290.4, Carbohydrate 23.9, Fiber 7.8, Sugar 13, Protein 8.2
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- Tuna Salad. A classic snack, tuna salad usually contains pickles, sometimes in the form of relish. Why not switch out the brined cucumbers for the more nutritionally significant but still tangy and satisfying sauerkraut?
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- A Lighter Pasta Dish. There is something so satisfying about a big bowl of pasta. That being said, sometimes the heavy sauces can get a little bit overwhelming and be too rich to enjoy.
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