HOW TO MAKE HOMEMADE SAUERKRAUT IN A MASON JAR - KI…
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store.
Provided by Emma Christensen
Categories Jam Side dish Snack Condiment Sauerkraut
Total Time 900S
Prep Time 900S
Yield 8
Number Of Ingredients 3
Steps:
- Clean everything. When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
- Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
- Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
- Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
- Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
- Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
- Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
- Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
- Ferment the cabbage for 3 to 10 days. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
- Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
Nutrition Facts : SaturatedFatContent 0.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 10.3 g, SugarContent 5.4 g, ServingSize Serves 8, ProteinContent 2.3 g, FatContent 0.3 g, Calories 45 cal, SodiumContent 397.5 mg, FiberContent 4.6 g, CholesterolContent 0 mg
CITY CHICKEN (POLISH AMERICAN TRADITIONAL DISH) - EATING EURO…
City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn't actually contain any chicken. Rather, your featured protein here is actually pork and/or veal
Provided by Edyta
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Assemble the Skewers
- Breading
- Frying
- Finishing Up in the Oven
Nutrition Facts : Calories 327 kcal, CarbohydrateContent 27 g, ProteinContent 35 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 133 mg, SodiumContent 238 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
More about "pork and saurkraut recipes recipes"
POLISH KAPUSTA RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 83.3 per serving
- Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
POLISH KAPUSTA RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 83.3 per serving
- Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
SLOW COOKER SAUERKRAUT PORK LOIN - ALLRECIPES
From allrecipes.com
See details »
PORK LOIN, APPLES, AND SAUERKRAUT - ALLRECIPES
From allrecipes.com
See details »
BBQ JACKFRUIT SANDWICHES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
See details »
BEST BAKED CHICKEN THIGHS - RECIPES - COOKS.COM
From cooks.com
See details »
SAUERKRAUT SOUP RECIPE (KAPUSTNYAK) - NATASHASKITCHE…
From natashaskitchen.com
See details »
AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS - THE B…
From thebossykitchen.com
See details »
STUFFED CABBAGE RECIPE | MARTHA STEWART
From marthastewart.com
See details »
SAUERKRAUT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
See details »
SAUERKRAUT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
See details »
BEST BANANA BREAD CAKE | BANANA DESSERT RECIPES, BANAN…
From pinterest.com
See details »
HOW TO MAKE A JUICY OVEN-ROASTED PORK LOIN - ON MY KID…
From onmykidsplate.com
See details »
27 PIONEER RECIPES TO SURVIVE ANY FOOD CRISIS - SURVIVAL SULLIV…
From survivalsullivan.com
See details »
PRODUCTS ARCHIVE - PREMIO FOODS
From premiofoods.com
See details »
SUGAR-FREE PICKLED BEETS (WHOLE30, AIP, KETO, PALEO) - T…
From thecastawaykitchen.com
See details »
SLOW COOKER KIELBASA AND SAUERKRAUT - THE MAGICAL SLOW …
From themagicalslowcooker.com
See details »
INSTANT POT PORK AND SAUERKRAUT | A MIND "FULL" MOM
From amindfullmom.com
See details »
A SUPER EASY SAUERKRAUT RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
See details »
20 DELICIOUS USES FOR SAUERKRAUT | GET WILDER | WILDBR…
From wildbrine.com
See details »
HOW TO COOK KIELBASA: BOILING, BAKING OR GRILLING | LIVESTRONG
From livestrong.com
See details »
SOUTHERN FRIED CABBAGE WITH ONIONS - MOMMA CAN
From mommacan.com
See details »
INSTANT POT SAUERKRAUT AND SAUSAGE - PLOWING THROUGH LIFE
From plowingthroughlife.com
See details »
HOW TO COOK KIELBASA: BOILING, BAKING OR GRILLING | LIVESTRONG
From livestrong.com
See details »
SOUTHERN FRIED CABBAGE WITH ONIONS - MOMMA CAN
From mommacan.com
See details »
INSTANT POT SAUERKRAUT AND SAUSAGE - PLOWING THROUGH LIFE
From plowingthroughlife.com
See details »
MYFRIDGEFOOD - HOME
SCRATCH COOKIN’ WITH A SMILE - OFF GRID WITH DOUG AND STACY
From offgridwithdougandstacy.com
See details »
34 DISHES THAT WILL MAKE YOU CRAVE SLOVAK FOOD (WITH RECIPES)
From whereisyourtoothbrush.com
See details »
6 FOODS THAT CAN KILL H. PYLORI NATURALLY & WHAT TO EXPECT.
From oh-mygut.com
See details »
MYFRIDGEFOOD - HOME
HUG-HES CAFE
From hughescafe.com
See details »
CHRISTMAS IN SLOVAKIA - SLOVAKIA BLOG - SLOVAKCOOKING.COM
From slovakcooking.com
See details »
KOREAN BEEF TACOS - DAMN DELICIOUS
From damndelicious.net
See details »
COLORFUL KIELBASA RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
See details »
BISQUICK CHEESEBURGER PIE - THE SEASONED MOM
From theseasonedmom.com
See details »