Hi, I am Laura. Today, I will show you a way to make sig’s my kind of sauerkraut recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sig’s my kind of Sauerkraut Recipe
Sig’s my kind of Sauerkraut is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Sig’s my kind of Sauerkraut is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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)
- Make ready 1 1/2 to - 2 teaspoon of salt (to taste) balance with )
- Get I teaspoon pickling spices
- Take 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 (optional) (for taste) or to balance)
- Make ready 1 large stoneware pot or jar
- Prepare 1 muslin cloth
- Take 1 sharp knife
- Prepare I jar with sterilised pebble
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 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.
So that is going to wrap this up with this distinctive dish sig’s my kind of sauerkraut recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
