HOMEMADE SAUERKRAUT RECIPE: HOW TO MAKE IT
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.
HOMEMADE CHERRY CRISP RECIPE: HOW TO MAKE IT
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside. , In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling. , Microwave, uncovered, on high until bubbly, 3-4 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 567 calories, FatContent 24g fat (10g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 81g carbohydrate (50g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
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