sauerkraut

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. 

How To Make Homemade Sauerkraut in a Mason Jar

green cabbage (about 3 pounds)

salt

caraway seeds (optional,

Clean everything. When fermenting anything, it&#x27;s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You&#x27;ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you&#x27;d like to flavor your sauerkraut with caraway seeds, mix them in now.

Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. 

Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.

Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

Ferment the cabbage for 3 to 10 days. As it&#x27;s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There&#x27;s no hard-and-fast rule for when the sauerkraut is &quot;done&quot; — go by how it tastes.While it&#x27;s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don&#x27;t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Sauerkraut: the quintessential fermented food. And oh, what an easy one to make at home! Let me show you the most simple sauerkraut recipe ever. It&#x27;s literally just cabbage and salt. Step-by-step photos will guide your way!

Super Simple Cabbage Sauerkraut Recipe

cabbage

Sea salt, kosher salt, salt

Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap.

Weigh and/or tare your mixing bowl (or two)

Wash and chop or grate the cabbage into small pieces.

Add prepped veggie material to the mixing bowl, until you reach the desired weight (4 pounds for a half-gallon batch, 2 pounds for quart)

Sprinkle over 1 tbsp sea salt per 2 pounds cabbage. Toss and mix well.

Using clean hands, massage the cabbage for a few minutes. Stop and wait for ten minutes, then massage again. The cabbage should be significantly compressed and also release liquid - the natural brine for the ferment.

Pack all cabbage into the fermenting vessel (jar). Use a kraut pounder or other utensil to firmly press down to compact and remove excess air. Repeat and add more cabbage as needed until the jar is full to 1-2 inches from the top.

Don&#x27;t get rid of the excess liquid in the bowl! The cabbage should be fully submerged with brine. Add leftover liquid as needed to cover top.

Add optional &quot;cabbage cap&quot; leaf, fermentation weight, and air lock lid.

Allow to sit at room temperature (70-75F is ideal) for 7-10 days, depending on personal preference and temperature. Cooler temps = slower ferment activity.

Your ferment should bubble slightly during this time, colors will bleed or dampen, and the brine will become cloudy.

After 7-14 days at room temperature, remove the “cabbage cap” and air-lock lid, replace it with a regular lid, and move your finished simple cabbage sauerkraut to the fridge.

Shelf life: Most fermented foods are good for several months in the fridge, if not longer. We have enjoyed  sauerkraut nearly a year after it was made – though we usually eat it up far quicker than that! No, you don&#x27;t want to hot-bath can this. It will kill all the good probiotics.

Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out and that your tough ones become meltingly tender.

Choucroute Garnie &#224; l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages) Recipe

pork loin

pork shoulder

Kosher salt

yellow

(480 milliliters) dry white wine,

(240 milliliters) homemade chicken stock broth

cheesecloth

(450 grams) slab bacon

ham hock (about 3/4 pound; 340 grams)

(8-ounce; 225 grams) piece salt pork from the belly

(2.25kg) good-quality store-bought

pork

(30 milliliters) kirsch (cherry brandy; optional)

Generously season pork loin and shoulder all over with salt. You can either proceed with the rest of the recipe right away, or, if you have time, place both cuts on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for up to 2 days. (Pre-salting the fresh cuts of pork will season them deeply and help them retain juiciness later.)

Preheat oven to 250°F (121°C). In a large Dutch oven, heat 1/4 cup (60ml) goose fat (or duck fat, lard, or oil) over medium-low heat until shimmering. Add onions and cook, stirring often, until softened but not browned, about 10 minutes.

Add wine, stock, and cheesecloth sachet to onions. Nestle pork shoulder, slab bacon, and ham hock in onions and braising liquids and bring to a simmer over medium-high heat. Cut a parchment paper lid sized to fit Dutch oven and set directly on top of meats and liquid. Transfer to oven and cook for 1 1/2 hours.

Meanwhile, Cook Pork Loin: Place pork loin in a small ovenproof skillet or on a rimmed baking sheet and cook on a separate rack in oven until an instant-read thermometer inserted in center registers 120°F (49°C), about 1 hour. Set aside.

Meanwhile, Prepare Salt Pork (if using): Fill a large saucepan with water, add salt pork, and bring to a gentle simmer. Continue to cook at a very gentle simmer for 1 hour, then transfer salt pork to Dutch oven for remainder of cooking time.

Meanwhile, Prepare Sauerkraut: In a colander, lightly rinse sauerkraut under cold running water, then taste; depending on how much of its sour flavor you want to preserve, you can stop here or continue to rinse until desired flavor is reached. (This will depend on the age and flavor of the sauerkraut and your personal preference.) Using your hands, squeeze sauerkraut dry of excess water.

After meats in Dutch oven have cooked for 1 1/2 hours, per instructions in step 3, add sauerkraut to Dutch oven, mixing it into braising liquids and meats. Raise oven temperature to 300°F (149°C), re-cover with parchment paper lid, and cook until meats are very tender, about 1 hour longer.

To Finish the Dish: Fill a large saucepan with water and bring to a bare simmer over medium-high heat. Add sausages, lower heat to maintain a bare simmer, and cook until heated through, about 10 minutes. Keep warm.

In a skillet, heat remaining 2 tablespoons (30ml) fat or oil over high heat until shimmering. Add reserved pork loin from step 4 and sear, turning often, until well browned all over, about 3 minutes per side. Slice into medallions.

Remove parchment paper lid from Dutch oven and add pork loin medallions, smoked pork chops, and potatoes. Return to oven and cook until chops and loin are just heated through, 10 to 20 minutes.

Remove all meats from Dutch oven and set aside on a clean rimmed baking sheet. Discard cheesecloth sachet. Season sauerkraut with salt and stir in kirsch, if using. Using a slotted spoon, heap sauerkraut onto a large warmed serving platter, allowing any excess juices to drain off and arranging potatoes throughout. Drain poached sausages. Arrange meats and sausages all over mound of sauerkraut and serve.

Our sauerkraut will help fill your dog's tummy with probiotic health! It's easy to make, and with just a little bit of work, you'll have your own homemade sauerkraut for a fraction of the cost.&nbsp;

Probiotic Rich Sauerkraut

head Cabbage (small, organic)

ea Carrots (organic, optional)

tbs Sea Salt

Using a food processor, finely chop the cabbage (and the carrots if added). The carrots will give your sauerkraut a sweeter flavor.

Place all chopped ingredients in a glass bowl in layers. Sprinkle a bit of the sea salt on top of each layer, until it's all gone.

Using your well-washed hands, massage the salted chopped ingredients together for approximately 10 minutes. Water will produce from the mixture - this is good, do not toss this out.

Wash your hands and cover the massaged cabbage mixture in their glass bowl with a towel. Let them stay like this for 30 minutes.&nbsp;

Spoon cabbage mixture into fermenting jars. Push them down with a tamper. Use the cabbage mixture water to evenly cover the ingredients in the jars. Place a glass weight on top of the ingredients. If you need a little more water, add filtered water. Make sure that all cabbage mix ingredients are under the water by about 1/2". For ease, you will want to get this fermenting kit.

Place a fermenting top on each jar and seal tight. Remove the air from the cabbage mixture packed fermenting jars. This is most easily accomplished with the fermenting kit.

Put the jars in a dark, cool place where the temperature never gets above 70 degrees.

Allow to sit for 21 days. Once opened, keep in a refrigerator and use within two weeks. The refrigerator temperature stops the fermentation process. You can also freeze the sauerkraut up to 2 months.

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.

Easy Creamy Potato, Leek, And Sauerkraut Soup Recipe

(10 milliliters) vegetable oil

(12-

unsalted butter

salt and black pepper

chicken stock

bay leaves

sauerkraut with its liquid (450 grams; about 2 cups)

dill and extra-virgin olive oil,

crusty bread,

Easy Creamy Potato, Leek, and Sauerkraut Soup Recipe

Heat oil in a large saucepan or Dutch oven over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 5 minutes. Remove sausage from pan using a slotted spoon, leaving any rendered fat behind. Set sausage aside.

Add butter and leeks to sausage fat in the saucepan. Season with salt and pepper and cook, stirring, until leeks have softened but not browned, about 3 minutes, reducing heat if necessary. Add potatoes and chicken stock, scraping up any browned bits from the sides and bottom of the pot. Add cabbage and bay leaves. Increase heat to high and bring to a boil. Reduce heat to maintain a bare simmer and cook until potatoes are completely tender, about 10 minutes.

Add sauerkraut and its liquid to the pot and bring to a simmer. Discard bay leaves. Working in batches, transfer the soup to a blender and blend, starting at lowest speed and slowly increasing to maximum speed, until soup is completely smooth, about 2 minutes per batch. Transfer the soup to a fine-mesh strainer set over a clean pot, using the back of a ladle to push it through. Season to taste with salt and pepper.

Garnish soup with browned sausage pieces, chopped dill, and olive oil. Serve immediately with crusty bread.

Easy, flavorful sauerkraut made with simple ingredients and methods. The perfect snack or side with fermented, healthy gut-promoting benefits.

How To Make Sauerkraut

beet ((finely shredded))

carrots ((finely shredded))

Tbsp fresh ginger ((shredded / grated))

Tbsp fresh turmeric ((shredded / grated))

garlic ((finely minced))

How to Make Sauerkraut

Sterilize any equipment you will be using for fermentation, especially the jars (we prefer using mason jars or these Weck Jars that are about 850 ml). It is extremely important that everything is sterilized to allow for proper fermentation. Do so easily by pouring boiling water over clean jars and lids and drying completely. Let come back to room temperature before adding ingredients.

Add finely grated cabbage (we used our mandolin) to a large mixing bowl and top with 1 1/2 teaspoons sea salt (or the lower end of the suggested range if making a different batch size). Wash hands thoroughly and massage cabbage for ten minutes. The cabbage should start softening, shrinking in size, and releasing water (see photo). Continue massaging until this happens.

Add shredded beet, carrot, ginger, turmeric, and garlic and massage once more with clean hands for 4-5 minutes until thoroughly combined (see photo). Then taste test and adjust flavor, adding more salt for saltiness, grated ginger for more zing, or garlic for more intense garlic flavor.

Use your clean hands to put the sauerkraut mixture into your sterilized jars and press down firmly to pack. There should be enough liquid from the massaging to rise up and cover the vegetables. If this doesn't happen, top with filtered water until covered (it is unlikely that you will need to add water).

Also, make sure there is plenty of room (about 1 1/2 inches) between the contents and the lid so it has room to expand. Seal with a lid and set on the counter where there's not much direct sun exposure or in a cabinet. The ideal temperature for fermentation is above 65 degrees F (18 C), so try to keep your environment on the warmer side to encourage proper fermentation.

Fermentation can happen as quickly as 24 hours if your space is hot, or it can take as long as 2 weeks, (again, depending on the environment). We found our sweet spot to be about 10 days.

During this fermentation process, open your jars once per day to release air (you should feel pressure release and see air bubbles when you open the jars). Press down with a sterilized object such as a spoon or the bottom of a drinking glass to ensure that the vegetables are still completely covered in the liquid. Doing so helps encourage proper fermentation.

The longer it sits and ferments, the tangier it will become, so sample occasionally with a clean utensil to test and see if it is at the right stage for you. Once it has reached the desired tanginess, cover securely and transfer to the fridge, where it should keep at least 3 months and up to 6 months. When serving, don't double dip to avoid contamination.

https://www.youtube.com/watch?v=TQNyzhv0KkY

Easy, flavorful sauerkraut made with simple ingredients and methods. The perfect snack or side with fermented, healthy gut-promoting benefits.

Full Recipe: https://minimalistbaker.com/how-to-make-sauerkraut/

You may have heard that sauerkraut was a German invention, but that’s not necessarily true! Sauerkraut is thought to have originated in northern China. It made its way to Europe about 1000 years later and was eaten by Dutch seafarers as a way to prevent scurvy, due to sauerkraut’s vitamin C content.
 
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How to Make Sauerkraut | Minimalist Baker Recipes

Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut.  

This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side.  

I changed a lot of the ingredients to suit my tastes but wanted to publish the...

Old Fashioned Sauerkraut Perogies

SAUERKRAUT FILLING

sauerkraut (or more)

medium shallot or onion (chopped fine)

Tbsp bacon fat, butter

sour cream

salt and pepper

FOR THE PEROGIE

c all purpose flour

butter

c warm water

Thai Chili Sauerkraut is a spicy sauerkraut that makes a great addition to any meal!

Thai Chili Sauerkraut

carrots

Thai chilis

salt salt cabbage

Remove the outer leaves of cabbage and set aside

Cut the cabbage into quarters

Remove the core and set aside

Shred the cabbage

Trim ends off of the carrots and peel

Shred the carrots

Trim the ends of the thai chilis and cut in half

Place half of the cabbage in a large bowl and add half of the salt

Massage the cabbage until it begins to sweat

Add the remaining cabbage and salt repeat the massage process

Add the shredded carrots to the shredded cabbage and combine

Put a layer of cabbage and carrots in the jar and pack down

Add a couple of thai chili pepper pieces

Repeat steps 12 and 13 until the jar is nearly full, being mindful to pack down each layer

Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside)

Then place pieces of the core on top to keep the vegetable mixture submerged in brine

Cap the jar and let sit for approximately 1 month

Move to cold storage

Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they’re especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

Sauerkraut Jeon (Korean Pancakes)

soy sauce

rice vinegar or black vinegar

water

scallion,

sugar

sesame oil

sauerkraut (about 6 ounces), sauerkraut juice

red onion (about 2 ounces), thinly sliced

all-purpose flour

cornstarch or potato starch

pickled cherry peppers or peperoncini

Peanut, rice bran

Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.

Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don’t have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.

Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.

Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.

Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.

The original Reuben’s Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich. The deli's owner, Arthur Reuben frequently named sandwiches after the actors that would frequent his deli and created a special for Annette Seelos — one of Charlie Chaplin’s leading ladies — in 1914. Mr. Reuben’s version called for ham and coleslaw but morphed into today’s Reuben, which sandwiches corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between two slices of buttered rye bread. Homemade Russian dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. The best part of this toasted sandwich is the crispy crust and gooey cheese, so keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Reuben Sandwich

mayonnaise

ketchup

dill pickle relish (not sweet)

onion

yellow mustard

Worcestershire sauce

rye sandwich bread

unsalted butter,

corned beef

sauerkraut (about 6 ounces)

Swiss cheese (about 6 ounces)

Make the Russian dressing: In a small bowl, combine all ingredients and mix well.

Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

Tangy, crunchy, and oh, so good for you, here’s How to Make Sauerkraut the old-fashioned way. All you need is salt, cabbage, and time; you’ll be thrilled with just how delicious and easy it is.

green cabbage (quartered, cored, and sliced lengthwise 1/8 inch thick)

juniper berries

Combine half of cabbage and half of salt in large bowl. Forcefully knead salt into cabbage until cabbage just begins to soften, about 3 minutes. Add remaining cabbage and salt and continue kneading until all cabbage has softened and begins to give off moisture, about 3 minutes. Stir in juniper berries.

Transfer cabbage and any accumulated liquid to sterilized 1-gallon ceramic crock, pressing down firmly with clean fist or sterilized flat headed potato masher to eliminate air pockets. Top cabbage with clean plate just small enough to fit inside crock and weigh plate down with clean rock or quart jar filled with water. Cover with triple layer of cheesecloth, securing in place with rubber band. Let ferment at room temperature, 65 to 75 degrees, for 2 hours.

Remove cheesecloth and weight, and press plate firmly onto cabbage. Replace weight and cheesecloth and let ferment 2 more hours. Repeat process twice more, or until cabbage is fully submerged under brine. (If brine doesn't completely submerge cabbage within 24 hours, cover cabbage with mixture of 1 cup water and teaspoon salt).

Check cabbage every 2 days, pressing down cabbage to keep it submerged (top off with additional brine, made following instructions in step 3, as needed). Let ferment until sauerkraut has reached desired level of fermentation, 5 to 10 days. Transfer sauerkraut and brine to glass jars with tight-fitting lids and refrigerate. Sauerkraut can be refrigerated for up to 2 months.

Choucroute 'Porkette'

sauerkraut (about 8 cups drained)

duck fat

bacon,

garlic,

sweet onion

thyme

caraway seeds

cloves

Salt and pepper

riesling

Porkette

flat-leaf parsley

Crusty bread,

Dijon mustard,

Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.

In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.

Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 1/2 hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.

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