Steps to Make Quick Sig's my kind of Sauerkraut

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sig's my kind of sauerkraut. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Sig's German Reibekuchen with Sauerkraut. These little cakes are a typical dish in the region where I come from in Germany, but are eaten all over Germany. Where I live we normally serve apple marmalade, apple sauce or add a slice of thick bacon in the middle when baking them. Heat the tomato mix gently through, add a few drops of balsamic vinegar.

Sig's my kind of Sauerkraut is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Sig's my kind of Sauerkraut is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you can achieve that.

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

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

Use a researched tested recipe, as the proportion of salt to cabbage is the critical to quality and safety of sauerkraut. To make good sauerkraut begin by selecting disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops. My kids love it because it isn't spicy like other ferments. It's a great, easy way to get some good probiotics into your day!

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.

My kids love it because it isn't spicy like other ferments. It's a great, easy way to get some good probiotics into your day! I can make organic sauerkraut for much less than that. And the process of making sauerkraut is quite. The kind of sauerkraut you want to buy is the type that's been prepared in the traditional way and is refrigerated in order to preserve the "live and active cultures." These types can be found in health food stores and now in some larger grocery stores in the refrigerated section, not in room-temperature jars or cans.

So that is going to wrap it up for this exceptional food sig's my kind of sauerkraut recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!