Best 2 Sauerkraut In A Bottle Recipes
Sauerkraut is a fermented cabbage dish with a long history, dating back to ancient China. It is made by finely slicing cabbage and fermenting it with lactic acid bacteria, which gives it a distinctive sour flavor. Sauerkraut is a popular ingredient in many cuisines around the world, and it is often used in dishes such as sauerkraut balls, sauerkraut soup, and reuben sandwiches. It is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
This article provides a collection of sauerkraut recipes, each with its own unique flavor and ingredients. Whether you are looking for a traditional German sauerkraut recipe or something more modern and creative, you are sure to find a recipe in this article that you will enjoy.
The first recipe is for a classic German sauerkraut, made with cabbage, juniper berries, and caraway seeds. The second recipe is for a sauerkraut salad, which is a refreshing and light dish that is perfect for summer. The third recipe is for a sauerkraut soup, which is a hearty and flavorful soup that is perfect for a cold winter day. The fourth recipe is for sauerkraut balls, which are a fun and easy appetizer or snack. And the fifth recipe is for a reuben sandwich, which is a classic American sandwich that features sauerkraut, corned beef, and Swiss cheese.
SAUERKRAUT IN A BOTTLE
If you love homemade sauerkraut, but don't have your own crocks, this is a great recipe. It's fast and easy to put together and you can make any quantity you want. My father made sauerkraut every year with friends, since he doesn't have crocks, and another friend gave him this recipe to make life easier. Note: cooking time is time to cure.
Provided by Isabeau
Categories Vegetable
Time P1m11DT30m
Yield 1 quart sauerkraut, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Quarter, core, and shred cabbage (may be done with food processor).
- 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace.
- 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar.
- 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork.
- 5. Cover with standard self-sealing lids (snap lids).
- 6. Apply bands firmly.
- 7. Turn upside down on a tea towel for a day. Check seals after 24 hours.
- 8. Store in a cool, dark place and let cure for 6 weeks.
- 9. Note: 2 heads cabbage will make about 6 1/2 quarts.
HOMEMADE SAUERKRAUT
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
Provided by Taste of Home
Time 45m
Yield 40 servings (about 10 cups).
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Choose the right cabbage. Green cabbage is the most common type used for sauerkraut, but you can also use red cabbage or a combination of both. Look for cabbages that are firm and heavy, with no signs of bruising or damage.
- Shred the cabbage finely. This will help the sauerkraut ferment evenly and quickly. You can use a food processor or a sharp knife to shred the cabbage.
- Add salt to the cabbage. The salt will help to draw out the water from the cabbage and create a brine. The amount of salt you add will depend on the recipe you are using, but a good starting point is 1 tablespoon of salt for every 5 pounds of cabbage.
- Pack the cabbage tightly into a jar. This will help to create a seal and prevent air from getting in. You can use a glass jar or a food-grade plastic container.
- Cover the cabbage with a brine solution. The brine solution is typically made with water and salt, but you can also add other ingredients like caraway seeds, juniper berries, or garlic. The brine solution should cover the cabbage completely.
- Ferment the sauerkraut in a cool, dark place. The ideal temperature for fermenting sauerkraut is between 65 and 75 degrees Fahrenheit. You can ferment sauerkraut in a basement, a pantry, or even a refrigerator. The sauerkraut will typically be ready in 2-4 weeks.
- Test the sauerkraut regularly. Once the sauerkraut has fermented, taste it to see if it is to your liking. If it is too sour, you can let it ferment for a few more days. If it is not sour enough, you can add more salt.
Conclusion:
Sauerkraut is a delicious and healthy fermented food that can be enjoyed in many different ways. It can be eaten on its own, added to salads, or used as an ingredient in soups, stews, and other dishes. Sauerkraut is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. If you are looking for a new and exciting way to add fermented foods to your diet, sauerkraut is a great option.
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