HOMEMADE SAUERKRAUT RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
PORK ROAST & SAUERKRAUT RECIPE BAKED IN THE OVEN, PERFECT ...
Perfectly roasted pork roast, sitting on a bed of Frank's Sauerkraut. Bringing the family together for decades.
Provided by Michaela Kenkel
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
- Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it's a nice golden brown. About 5 minutes per side. (Don't forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
- Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
- Place the roast in the middle. Sprinkle onions and celery around the roast.
- Cover and bake 20 minutes per pound. 60 Minutes for a three pound roast.
- Roast should meet an internal temperature of 150 degrees.
- Remove from oven, let stand for 10 minutes before slicing.
Nutrition Facts : Calories 1004 calories, CarbohydrateContent 22 grams carbohydrates, CholesterolContent 248 milligrams cholesterol, FatContent 73 grams fat, FiberContent 1 grams fiber, ProteinContent 62 grams protein, SaturatedFatContent 27 grams saturated fat, ServingSize 1, SodiumContent 875 grams sodium, SugarContent 19 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 38 grams unsaturated fat
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