HOW TO MAKE THE RECIPES

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HOW TO MAKE SAUERKRAUT RECIPE | BBC GOOD FOOD



How to make sauerkraut recipe | BBC Good Food image

Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard

Provided by Jane Hornby

Categories     Condiment

Total Time 30 minutes

Prep Time 30 minutes

Yield Makes 4 x 450ml jars

Number Of Ingredients 4

2kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)
1 tsp caraway seeds
1 tsp peppercorns

Steps:

  • Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
  • Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
  • Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
  • Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
  • The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Nutrition Facts : Calories 33 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 2.1 milligram of sodium

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…



Recipes & Cookbooks - Food, Cooking Recipes - BettyCrock… image

Hungry for chocolate chip cookies, but tight on time? Try this kid-friendly shortcut, made with Bisquick Heart Smart mix. They're ready to eat in just 35 minutes.

Provided by Deborah Harroun

Total Time 35 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 6

1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg
2 cups Bisquick Heart Smart® mix
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
  • Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 150 , CarbohydrateContent 20 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 120 mg, SugarContent 14 g, TransFatContent 0 g

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HOW TO MAKE SAUERKRAUT RECIPE | BBC GOOD FOOD
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment
Cuisine German
Calories 33 calories per serving
  • The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
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