HOW TO MAKE SAUERKRAUT FAST RECIPES
QUICK SAUERKRAUT RECIPE | MARTHA STEWART
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.
HOMEMADE SAUERKRAUT RECIPE | ALLRECIPES
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Categories Side Dish Vegetables
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts : Calories 45 calories, CarbohydrateContent 10.2 g, FatContent 0.2 g, FiberContent 4 g, ProteinContent 2.1 g, SaturatedFatContent 0.1 g, SodiumContent 193.4 mg, SugarContent 5.4 g
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Reviews 5.0
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From food.com
Reviews 5.0
Total Time 1 hours
Calories 44.3 per serving
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HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...
Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours
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From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours
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- 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.
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HOW TO MAKE HOMEMADE SAUERKRAUT | CULTURES FOR HEALTH
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- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
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HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...
Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours
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Reviews 4.9
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