HOW TO MAKE SAUERKRAUT IN CROCK RECIPES
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.
CROCK POT SAUERKRAUT RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Crock Pot Sauerkraut recipe from Food.com.
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash & drain Sauerkraut in colander.
- Put in slow cooker with rest of ingredients.
- Cook on low for 8 hours.
- Remove bone & cut of any bits of meat that remain on it. Add back to crock pot.
Nutrition Facts : Calories 144.8, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 2.1, SodiumContent 1042.9, CarbohydrateContent 28.9, FiberContent 6.1, SugarContent 10.7, ProteinContent 4.7
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CROCK POT SAUERKRAUT RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Crock Pot Sauerkraut recipe from Food.com.
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Total Time 8 hours 15 minutes
Calories 144.8 per serving
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Total Time 8 hours 15 minutes
Calories 144.8 per serving
- Remove bone & cut of any bits of meat that remain on it. Add back to crock pot.
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When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store.
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