SAUERKRAUT JAR RECIPES

Name: How to Make Sauerkraut
Prep time: 1 h
Total time: 1 h
Yield: 16 servings
Ingredients: 2 1/2 lb. Head Of Cabbage; 3 3/4 tsp. To 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage

HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...

How to Make Sauerkraut - The Pioneer Woman – Recipes ... image

Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.

Provided by Erica Kastner

Categories main dish

Total Time 1 hours

Prep Time 1 hours

Cook Time 0S

Yield 16 servings

Number Of Ingredients 2

Ingredients

2 1/2 lb. Head Of Cabbage
3 3/4 tsp. To 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage

Steps:

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.

BAKED RIBS AND SAUERKRAUT RECIPE - PILLSBURY.COM

Baked Ribs and Sauerkraut Recipe - Pillsbury.com image

Looking for a hearty dinner? Enjoy this mild flavored pork and cabbage dish for a wonderful meal.

Provided by Pillsbury Kitchens

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

Ingredients

3 lb. pork spareribs or country-style ribs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (32-oz.) jar sauerkraut, undrained
1/4 cup water
2 tablespoons brown sugar
2 tart apples, peeled, chopped
1 small onion, chopped

Steps:

Heat oven to 450°F. Cut ribs into serving-sized pieces. Place in ungreased 13x9-inch pan; sprinkle with salt and pepper. Bake at 450°F. for 20 minutes.
Reduce oven temperature to 350°F. Remove ribs from pan; drain and discard meat drippings. In same pan, combine sauerkraut and all remaining ingredients; spread evenly. Arrange ribs on top of sauerkraut mixture.
Bake at 350°F. for 1 1/2 to 2 hours or until ribs are tender.

Nutrition Facts : Calories 430 , CarbohydrateContent 19 g, CholesterolContent 105 mg, FiberContent 5 g, ProteinContent 27 g, SaturatedFatContent 10 g, ServingSize 1 serving, SodiumContent 1620 mg, SugarContent 12 g

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SLOW-COOKER PORK, SAUERKRAUT AND KIELBASA RECIPE ...

Delight the hearty eaters in your life with this, the ultimate meat and potatoes dish. Actually, we should say meats, since it contains both country-style pork ribs and kielbasa sausage, which taste mighty fine served alongside creamy Yukon Gold potatoes. Keeping all those richly-flavored ingredients in check, is the zesty Dijon marinade and tangy sauerkraut. So while this certainly is not a light meal, it is well-balanced. The only thing it might be missing is a slice of brown rye bread and a stein of your favorite Oktoberfest brew. Prost!
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Reviews 4.5
Total Time 6 hours 25 minutes
Cuisine German
Calories 540 per serving

Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.

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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
From tasteofhome.com
Total Time 45 minutes
Cuisine Europe, German
Calories 11 calories per serving

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.

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EASY SAUERKRAUT RECIPE - BBC FOOD

If you haven’t made sauerkraut before, this simple recipe is a great place to start. Once you’ve got the hang of it, it’s easy to double up the quantities. Please note, if mould forms on your sauerkraut at any point, discard the batch and start again. For this recipe you will need a 750ml/1? pint clip top jar (such as a Kilner jar), a large mixing bowl, a large metal spoon, a small ladle, and a ramekin or small shallow jar.
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Keep an eye on the cabbage and make sure the gases produced as a by-product of the fermentation process are allowed to escape. If your sauerkraut continues to ferment, you will need to loosen the lid occasionally, probably every 3–4 days and ‘burp’ the gas away. Eventually, no more gas will be produced.

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EASY PORK AND SAUERKRAUT RECIPE | ALLRECIPES

This is a recipe that is similar to my Pennsylvania Dutch grandmother's but was modified by me. She used a pressure cooker but I prefer the crock pot. I always serve this with a side of mashed potatoes and applesauce to accompany it.
From allrecipes.com
Reviews 3.9
Total Time 6 hours 15 minutes
Category Meat and Poultry, Pork
Calories 139.1 calories per serving

Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.

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SIMPLE SPARERIB & SAUERKRAUT SUPPER RECIPE: HOW TO MAKE IT

This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. — Donna Harp, Cincinnati, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 06 hours 30 minutes
Category Dinner
Cuisine Europe, German
Calories 590 calories per serving

Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

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HOMEMADE SAUERKRAUT RECIPE: HOW TO MAKE IT

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.

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SAUERKRAUT FOR CANNING RECIPE | ALLRECIPES

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From allrecipes.com
Reviews 4.6
Total Time 2 hours 30 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 32.6 calories per serving

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