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
Provided by Jane Hornby
Categories Condiment
Total Time 30 minutes
Prep Time 30 minutes
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
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
PORK AND SAUERKRAUT RECIPE | LAND O’LAKES
Searing the pork roast in butter creates a rich brown crust. Finish your pork roast with apples and sauerkraut for a warming fall meal.
Provided by Land O'Lakes
Categories Pork Roast Maple Main Course Savory Baking Meat, poultry, and seafood Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 15 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine sauerkraut, apple, onion, brown sugar and maple syrup in large bowl; set aside.
- Sprinkle pork roast with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork roast. Cook over medium heat, turning several times, 7-9 minutes or until browned.
- Add sauerkraut mixture; cover. Bake 1 1/2-2 hours or until pork roast reaches internal temperature of 160°F.
- Using slotted spoon, transfer sauerkraut to serving dish. Place pork roast over sauerkraut.
Nutrition Facts : Calories 350 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 980 milligrams, CarbohydrateContent 15 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 30 grams
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PORK AND SAUERKRAUT RECIPE | LAND O’LAKES
From landolakes.com
Reviews 4.5
Total Time 0 minutes
Category Pork, Roast, Maple, Main Course, Savory, Baking, Meat, poultry, and seafood, Meat, poultry, and seafood
Cuisine German
Calories 350 calories per serving
- Using slotted spoon, transfer sauerkraut to serving dish. Place pork roast over sauerkraut.
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