Best 2 Sweet And Sour Kraut Recipes

Are you craving a sweet and sour dish that tantalizes your taste buds? Look no further than sweet and sour kraut! This delectable dish combines the tangy flavors of fermented cabbage with the sweetness of sugar and the acidity of vinegar, creating a harmonious balance that will leave you wanting more. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating the perfect sweet and sour kraut, offering tips and tricks to ensure a flavorful and successful outcome. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary adventure together, where we'll explore the secrets of making the best sweet and sour kraut that will surely become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

SWEET-AND-SOUR KRAUT

Sweet-And-Sour Kraut image

Folks who aren't fond of the "sour" in sauerkraut will enjoy this vacation sweetened with brown sugar and priced at 29 cents a serving. "This side dish sounds strange, but it's really good-even cold," assures Margery Bryan of Moses Lake, Washington.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 5

Ingredients

4 bacon strips, diced
1 medium onion, chopped
1 can (27 ounces) sauerkraut, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup packed brown sugar

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. , Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts :

AWESOME SWEET AND SOUR KRAUT!

Awesome Sweet and Sour Kraut! image

This is a good homemade sourkraut that is good served almost anytime, almost anywhere! Look for sweet-sour apples, such as Gala or Braeburn. Enjoy!

Provided by Sharon123

Categories German

Time 1h5m

Yield 10 cups

Number Of Ingredients 18

Ingredients

1 teaspoon ground dried chile (ancho is good)
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon caraway seed
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon ground mace
2 tablespoons vegetable oil
4 cups julenne onions
1 head cabbage, cut into julienne strips 1/4 to 12 inch wide (about 10 to 12 cups)
2 -4 unpeeled apples, cut into thin wedges (2 if large, 4 small)
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 cup balsamic vinegar
1 cup dry white wine
1/4 cup firmly packed dark brown sugar

Steps:

Combine the seasoning mix ingredients in a small bowl.
Heat the oil in a 6 quart pot over high heat just until the oil begins to smoke, about 4 minutes.
Add the onions and cook, stirring occasionally, until they start to brown, about 8 minutes.
Stir in the cabbage, apples, garlic, and ginger and cook, stirring frequently, for 4 minutes.
Add the vinegar and scrape up all the brown bits on the bottom of the pot.
Stir in the wine, brown sugar, and the seasoning mix.
Cover, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 25 to 30 minutes.
Can be served hot or cold, almost anytime, almost anywhere.

Tips:

Choose the right cabbage: Use a firm, green cabbage for the best results. Red cabbage can also be used, but it will produce a sweeter sauerkraut.
Shred the cabbage finely: This will help the sauerkraut to ferment evenly.
Use a clean container: A glass jar or crock is the best option for fermenting sauerkraut, as it will not react with the acids produced during fermentation. Be sure to clean the container thoroughly before use.
Add salt: Salt is essential for fermentation, as it inhibits the growth of harmful bacteria. Use 2% salt by weight of cabbage.
Pack the cabbage tightly: This will help to create an anaerobic environment, which is necessary for fermentation.
Leave headspace: Leave about 2 inches of headspace at the top of the jar or crock to allow for expansion during fermentation.
Cover the cabbage with a weight: This will help to keep the cabbage submerged in the brine and prevent it from floating to the top.
Ferment the sauerkraut in a warm place: The ideal temperature for fermentation is between 65 and 75 degrees Fahrenheit. A warm spot in your kitchen is a good option.
Check the sauerkraut regularly: Taste the sauerkraut after 1 week to see if it is fermented to your liking. It may take up to 4 weeks for the sauerkraut to fully ferment.

Conclusion:

Making sauerkraut is a fun and easy way to preserve cabbage and create a delicious and healthy food. By following these tips, you can make sure that your sauerkraut turns out perfect every time.