Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sig's my kind of sauerkraut. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Sig's my kind of Sauerkraut is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Sig's my kind of Sauerkraut is something that I have loved my entire life.
To get started with this recipe, we have to 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:
- Prepare 2 medium white or pointed (but red cabbage may be used)
- Prepare 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
- Make ready I teaspoon pickling spices
- Get 1 teaspoon (not heaped) cumin or caraway seeds
- Get 4-6 juniper berries
- Prepare 1 crisp apple, finely cubed
- Make ready 1 onion, cut into fine thin rings
- Get 1 glass good white wine (optional) (for taste) or to balance)
- Prepare 1 large stoneware pot or jar
- Make ready 1 muslin cloth
- Get 1 sharp knife
- Get I jar with sterilised pebble
This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). When life gives you cabbage, you make sauerkraut. Shred cabbage, mix in salt, and pack the juicy mass—along with all It's where I help you master the art of making sauerkraut. Consider fermenting vegetables as a group activity.
Instructions to make Sig's my kind of Sauerkraut:
- 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.
- 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.
- 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.
- Add all the spices, mix well, press the cabbage right down into the pot.
- 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.
- 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.
- 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.
Enlist the kids, your significant other. The sauerkraut kicked us out of every decent aisle. I'm sure there's some kind of smush bun out there waiting for me. Those monsters are gonna kill Brenda. She's somewhere out there in a cart.
So that’s going to wrap it up for this exceptional food sig's my kind of sauerkraut recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
