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Good Idea to Cooking Appetizing Sig's my kind of Sauerkraut

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Sig's my kind of Sauerkraut

We hope you got insight from reading it, now let's go back to sig's my kind of sauerkraut recipe. To make sig's my kind of sauerkraut you need 12 ingredients and 7 steps. Here is how you cook that.

To make an unforgettable Sig's my kind of Sauerkraut, here are the materials required:

  1. Provide 2 of medium white or pointed (but red cabbage may be used).
  2. Take 1 1/2 of to - 2 teaspoon of salt (to taste) balance with wine).
  3. Take of I teaspoon pickling spices.
  4. Prepare 1 teaspoon of (not heaped) cumin or caraway seeds.
  5. Use 4-6 of juniper berries.
  6. Take 1 of crisp apple, finely cubed.
  7. Take 1 of onion, cut into fine thin rings.
  8. Provide 1 glass of good white wine (optional) (for taste) or to balance).
  9. You need 1 of large stoneware pot or jar.
  10. Use 1 of muslin cloth.
  11. Prepare 1 of sharp knife.
  12. You need of I jar with sterilised pebble.

After preparing the materials, now you are ready to cook your appetizing Sig's my kind of Sauerkraut by following the procedures below:

  1. First make sure all is thoroughly cleaned. Do not wash the cabbage just remove outer leafs. Gather all ingredients and tools needed. Cut the cabbage in half, remove all of the bits that are core and stems..
  2. Cut the cabbage into quarters and then the other way into eights. With a very sharp knife slice the cabbage as thin as you like, or use a kitchen mandolin..
  3. Put the cabbage into a pot or jar, sprinkle the salt between layers. Thinly slice and cube the apple. Slice the onion very thinly, add the apple and onions to the cabbage, mix well..
  4. Add all the spices, mix well, press the cabbage right down into the pot..
  5. I use a sterilised jar and sterelised pebbles as a weight. I put this inside of pot and press cabbage down further. I leave jar inside of pot,so that I can keep using it to press cabbage down more over next 24 hours. This is a must. I cover cabbage with a muslin clot so that air can escape but insects or dirt will not enter into cabbage..
  6. You must keep pressing the cabbage under the juice that will form. It may blow bubbles or not look appetising, dont worry, this the fermenting taking place. You can eat it as soon as you find it flavoursome. You can add a glass of wine to make it a little finer, to balance flavour for you. Store jar in a cool place..
  7. I will show the process as it goes along over the next week. The front cover was made earlier, I got it from my freezer to show the end result from an earlier made one..

She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured. Usually nearly translucent in color or green. Sauerkraut seems to be all the rage in healthy food circles recently. Fermented sauerkraut is full of probiotic and other It's easy to get excited about eating sauerkraut, but then when sometimes I'm at loss as to what to actually do with it. Another way to decide if your sauerkraut is finished is by smell.

Recipe : Sig's my kind of Sauerkraut

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