Recipe of Sig's my kind of Sauerkraut

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, sig's my kind of sauerkraut. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's my kind of Sauerkraut is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Sig's my kind of Sauerkraut is something which I’ve loved my whole life.

Need help selecting the best salt for sauerkraut? How mineral-rich salts take fermentation to the next level. This is an important job for our salt!

Simple Way to Make Sig's my kind of Sauerkraut

To get started with this recipe, we must first prepare a few components. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Sig's my kind of Sauerkraut:

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

When life gives you cabbage, you make sauerkraut. Shred cabbage, mix in salt, and pack the juicy mass—along with all It's where I help you master the art of making sauerkraut. Consider fermenting vegetables as a group activity. Enlist the kids, your significant other.

Instructions

Instructions to make Sig's my kind of Sauerkraut:

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.

Sauerkraut is essentially finely shredded cabbage that has been allowed to ferment with naturally occurring lactic acid 'friendly' bacteria. The sauerkraut is actually achieved by a natural and healthy process of pickling called lactic acid fermentation. Homemade Kimchi: An Easy Korean Sauerkraut Recipe. 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. A step by step explanation and demonstration of making sauerkraut.

As simple as that Recipe of Sig's my kind of Sauerkraut

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