Recipe of Sig's my kind of Sauerkraut in 18 Minutes for Young Wife

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sig's my kind of sauerkraut. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Select the best salt for sauerkraut and be ensured of success. Salt is used to create the brine in which the cabbage mixture ferments. Salt pulls water out of the cabbage to create an environment where the good bacteria (mainly lactobacillus) can grow and proliferate and the bad can bacteria die off.

Sig's my kind of Sauerkraut is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sig's my kind of Sauerkraut is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sig's my kind of Sauerkraut:

1. Get 2 medium white or pointed (but red cabbage may be used)
2. Take 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
3. Prepare I teaspoon pickling spices
4. Take 1 teaspoon (not heaped) cumin or caraway seeds
5. Prepare 4-6 juniper berries
6. Take 1 crisp apple, finely cubed
7. Make ready 1 onion, cut into fine thin rings
8. Make ready 1 glass good white wine (optional) (for taste) or to balance)
9. Get 1 large stoneware pot or jar
10. Prepare 1 muslin cloth
11. Take 1 sharp knife
12. Get I jar with sterilised pebble

Enlist the kids, your significant other. Making Sauerkraut from home is one of the healthiest, easiest and most economical way to get a high dose of probiotics in your diet. Sauerkraut is perfect for kids too because you don't have to use spices or vinegar or anything that a child is not allowed to eat or not. Homemade Kimchi: An Easy Korean Sauerkraut Recipe.

Steps to make Sig's my kind of Sauerkraut:

1. First make sure all is thoroughly cleaned. Do not wash the cabbage just remove outer leafs. Gather all ingredients and tools needed. Cut the cabbage in half, remove all of the bits that are core and stems.
2. Cut the cabbage into quarters and then the other way into eights. With a very sharp knife slice the cabbage as thin as you like, or use a kitchen mandolin.
3. Put the cabbage into a pot or jar, sprinkle the salt between layers. Thinly slice and cube the apple. Slice the onion very thinly, add the apple and onions to the cabbage, mix well.
4. Add all the spices, mix well, press the cabbage right down into the pot.
5. I use a sterilised jar and sterelised pebbles as a weight. I put this inside of pot and press cabbage down further. I leave jar inside of pot,so that I can keep using it to press cabbage down more over next 24 hours. This is a must. I cover cabbage with a muslin clot so that air can escape but insects or dirt will not enter into cabbage.
6. You must keep pressing the cabbage under the juice that will form. It may blow bubbles or not look appetising, dont worry, this the fermenting taking place. You can eat it as soon as you find it flavoursome. You can add a glass of wine to make it a little finer, to balance flavour for you. Store jar in a cool place.
7. I will show the process as it goes along over the next week. The front cover was made earlier, I got it from my freezer to show the end result from an earlier made one.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). If you are home quarantine like me and want to make something healthy to strengthen your immunity make Sauerkraut. The sauerkraut kicked us out of every decent aisle. I'm sure there's some kind of smush bun out there waiting for me.

So that is going to wrap this up for this exceptional food sig's my kind of sauerkraut recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!