Best 2 Not Quite Sauerkraut Recipes
"Not quite sauerkraut" is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or even as a snack. Made with fermented cabbage, this dish has a unique flavor that is both tangy and sour. Whether you're a fan of traditional sauerkraut or looking for a new fermented food to try, "not quite sauerkraut" is sure to please your taste buds.
Let's cook with our recipes!
NANCY'S HOMEMADE CANNED SAUERKRAUT
Canned sauerkraut. Rinse before using to reduce salt.
Provided by Nancy
Time P12DT4h47m
Yield 30
Number Of Ingredients 4
Steps:
- Core cabbage and thinly slice. Divide cabbage into 2 large bowls. Sprinkle 1/2 of the pickling salt into each bowl; toss well. Let sit for at least 15 minutes.
- Massage cabbage with your hands to release liquids. Transfer to a large crock or jar and let sit for 24 hours.
- If juice does not cover sauerkraut in 24 hours, combine water and salt to make a 2.5% brine. Add brine as needed to cover sauerkraut. Keep at room temperature until fermentation stops, about 5 to 6 weeks, adding more brine as needed.
- Inspect pint-sized glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Pack sauerkraut into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Lower heat to keep water hot but do not boil. Process 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 1733.5 mg, Sugar 4.8 g
NOT QUITE SAUERKRAUT
I live alone so when I buy a bag of coleslaw mix I don't even use half of it. I hate to see it go to waste so I substitute the slaw mix for the 1/2 head cabbage this recipe calls for. I use my own judgment on the amounts of the other ingredients it calls for. Easy to make and tastes great.
Provided by Catnip46
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice Cabbage. Finely Chop Onion. Finely Crush Garlic Cloves. Chop Bacon into small pieces.
- Fry the Onion and Garlic (do not brown)
- Add the chopped Bacon
- Saute gently until Onions and garlic and bacon are cooked.
- Add Cabbage and stir all ingredients together
- Add Salt and Pepper.
- Add the vinegar and stir.
- Add chicken stock.
- Cook slowly in a covered pan for 20 -25 minutes stirring occasionally.
- Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 54, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.9, Sodium 65.1, Carbohydrate 10.8, Fiber 3.3, Sugar 5.3, Protein 2.6
Tips:
- Choose the right cabbage: For the best sauerkraut, use a firm, white cabbage with tightly packed leaves.
- Shred the cabbage finely: This will help the sauerkraut ferment evenly and quickly.
- Use the right salt: Use a non-iodized salt, such as sea salt or kosher salt. Iodized salt can inhibit the fermentation process.
- Keep the sauerkraut in a cool, dark place: The ideal temperature for fermenting sauerkraut is between 65°F and 75°F. Avoid exposing the sauerkraut to direct sunlight, as this can also inhibit fermentation.
- Be patient: Sauerkraut takes time to ferment. It typically takes 2-4 weeks for the sauerkraut to develop its full flavor.
Conclusion:
Making sauerkraut at home is a fun and rewarding experience. With a little patience, you can create a delicious and healthy fermented food that can be enjoyed in a variety of ways. So next time you're looking for a new culinary adventure, give sauerkraut a try!
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