Sauerkraut, my version. Great recipe for Sauerkraut, my version. Use non chlorinated water and salt with non iodized salt both kill germs and bacteria. To use a traditional stoneware crock, consider quadrupling this recipe.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
This is the best sauerkraut you will ever eat!
You can have Sauerkraut, my version using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sauerkraut, my version
- Prepare 6 cup of finely shredded cabbage.
- You need 1/2 cup of marbles.
- Prepare 1 1/2 tsp of kosher salt.
- Prepare 1 pints of jar.
- It's 1 medium of bowl.
- Prepare 2 large of rubber bands.
It has a soft and smooth texture and a very mild taste. The secret is not only the cream but also the "Kassler" (smoked pork chops) and the crushed pineapples. It is very easy to make, quick, too. My sauerkraut memories are quite strong, as you can see.
Sauerkraut, my version step by step
- Mix the salt and cabbage very well. Pack into jar..
- Put a large piece of cabbage over the top of the shredded cabbage in the jar add marbles to hold down the cabbage..
- Brine will naturally form if more brine is needed, mix a quarter cup of water with half a teaspoon of kosher salt..
- Let the jar sit a week in a bowl. In case it overflows. Cover with paper towels or a handkerchief held with rubber bands.
- Use non chlorinated water and salt with non iodized salt both kill germs and bacteria. If you do fermentation might not take effect..
Being of German descent, the love of sauerkraut runs through my veins, and I eat it every chance I get. This post is an easy recipe for the BEST sauerkraut EVER, and is perfect for the beginning fermenter. I like to call it a gateway fermentation recipe. Many forms of sauerkraut are on the market today: raw sauerkraut is simply sauerkraut that fresh instead of canned. Kimchi is another name for sauerkraut and its usually a spicy version.