Best 5 Sauerkraut Siderelish Recipes
Sauerkraut siderelish is a delectable condiment that can add a unique and tangy flavor to your meals. While many store-bought options are available, creating your own homemade sauerkraut siderelish allows you to control the ingredients and customize the flavor to your liking. This article will guide you through the process of making a delicious sauerkraut siderelish, providing tips and tricks to ensure the best results. From selecting the right cabbage to mastering the fermentation process, we'll cover everything you need to know to create a flavorful and versatile sauerkraut siderelish that will elevate your culinary creations. So, gather your ingredients and let's embark on this culinary journey to create a truly special and memorable sauerkraut siderelish.
Check out the recipes below so you can choose the best recipe for yourself!
SAUERKRAUT RELISH
This is great as a relish for hamburgers and hot dogs at family cook-outs!
Provided by Bonnie Kyler
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h15m
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 208.8 mg, Sugar 12.1 g
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
SAUERKRAUT SIDE DISH
Even those folks who say they don't like sauerkraut have told me that they like this recipe. I'm always on the lookout to add quick and easy recipes to my kitchen file, and that's one of the reasons why this dish is among my favorites.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Add the sauerkraut, apples, potato, broth, sugar, caraway and salt; mix well. Cover and simmer for 20 minutes or until the apples are tender. Sprinkle with additional brown sugar if desired.
Nutrition Facts : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.
JANS POLISH SAUERKRAUT SIDE DISH
Make and share this Jans Polish Sauerkraut Side Dish recipe from Food.com.
Provided by Jan from Frankfort
Categories Pork
Time 1h20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 3
Steps:
- Fry bacon until just about crisp.
- Place on a paper towel to drain fat.
- Discard fat from frying pan except for about 1 tablespoon.
- Chop onion into 1 inch pieces.
- Place in pan and saute until translucent.
- Place on same paper towel to drain fat.
- In a large pot, place sauerkraut,1 or 2 cans of water, bacon and onion.
- Cook sauerkraut at least one half hour.
- Add salt and pepper to taste.
- Serve.
- Tastes better the next day.
- Optional- You can cook a link (1 pound) of fresh Polish sausage for added flavor and use the meat as part of your meal.
Nutrition Facts : Calories 187.2, Fat 15.5, SaturatedFat 5.2, Cholesterol 23.1, Sodium 1121.5, Carbohydrate 7.4, Fiber 3.4, Sugar 3, Protein 5.3
SAUERKRAUT RELISH
My mother found this years ago at a Church Bizarre and it is wonderful on sandwiches, brats, hot dogs or even by itself!
Provided by Sandy One
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together saurkraut, onion, green pepper, celery, celery seed.
- Bring to boil and dissolve sugar and vinegar.
- Let cool then add to mixture.
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 firm, heads of cabbage with no blemishes.
- Shred the cabbage finely: The finer the cabbage is shredded, the more surface area it will have for the bacteria to work on, resulting in a more flavorful sauerkraut.
- Use a variety of spices: In addition to salt, you can add a variety of spices to your sauerkraut, such as caraway seeds, juniper berries, or bay leaves. These spices will add depth and complexity to the flavor of the sauerkraut.
- Ferment the sauerkraut in a cool place: The ideal temperature for fermenting sauerkraut is between 60 and 70 degrees Fahrenheit. If the temperature is too high, the sauerkraut may become too sour or even spoil. If the temperature is too low, the fermentation process will slow down.
- Be patient: Sauerkraut takes time to ferment, so don't expect it to be ready overnight. The fermentation process can take anywhere from a few weeks to a few months, depending on the temperature and the type of cabbage used.
Conclusion:
Sauerkraut is a delicious and versatile food that can be enjoyed in a variety of ways. It is a good source of probiotics, which are beneficial bacteria that can help to improve gut health. Sauerkraut can be used as a condiment, a side dish, or an ingredient in a variety of dishes. If you are looking for a healthy and flavorful way to add probiotics to your diet, sauerkraut is a great option.
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