Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sig's my kind of sauerkraut. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sig's my kind of Sauerkraut is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Sig's my kind of Sauerkraut is something which I have loved my entire life. They’re nice and they look wonderful.
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! Since sauerkraut is made with just cabbage and salt, you want to make sure the salt is able to do its job.
To get started with this recipe, we have to prepare a few components. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sig's my kind of Sauerkraut:
- Take 2 medium white or pointed (but red cabbage may be used)
- Prepare 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
- Take I teaspoon pickling spices
- Take 1 teaspoon (not heaped) cumin or caraway seeds
- Make ready 4-6 juniper berries
- Make ready 1 crisp apple, finely cubed
- Take 1 onion, cut into fine thin rings
- Take 1 glass good white wine (optional) (for taste) or to balance)
- Get 1 large stoneware pot or jar
- Prepare 1 muslin cloth
- Take 1 sharp knife
- Prepare 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.
Steps to make Sig's my kind of Sauerkraut:
- 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.
- 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.
- 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.
- Add all the spices, mix well, press the cabbage right down into the pot.
- 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.
- 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.
- 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.
Consider fermenting vegetables as a group activity. Enlist the kids, your significant other. 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.
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