Sig's my kind of Sauerkraut
Sig's my kind of Sauerkraut

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sig's my kind of sauerkraut. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sig's my kind of Sauerkraut is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Sig's my kind of Sauerkraut is something which I’ve loved my entire life.

Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of. Depending on how I want to use the sauerkraut, this is the only ingredient that I sometimes choose to omit.

To begin with this 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:
  1. Make ready 2 medium white or pointed (but red cabbage may be used)
  2. Make ready 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
  3. Make ready 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. Get 1 onion, cut into fine thin rings
  8. Get 1 glass good white wine (optional) (for taste) or to balance)
  9. Make ready 1 large stoneware pot or jar
  10. Take 1 muslin cloth
  11. Get 1 sharp knife
  12. Take I jar with sterilised pebble

Sauerkraut is the ancient art of fermenting and pickling vegetables that dates back thousands of years. It is a naturally occurring process that is prepared without heat or pasteurization. The idea of culturing vegetables actually first originated as a way to preserve food so it could be stored without the need for refrigeration. Filled each jar with hot boiling water to cover the cabbage, left the lids loose.

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.

The idea of culturing vegetables actually first originated as a way to preserve food so it could be stored without the need for refrigeration. Filled each jar with hot boiling water to cover the cabbage, left the lids loose. This is my mothers recipe for sauerkraut that turned out great. The kind of sauerkraut you want to buy is the type that's been prepared in the traditional way and is refrigerated in order to preserve the "live and active cultures." These types can be found in health food stores and now in some larger grocery stores in the refrigerated section, not in room-temperature jars or cans. "Good King Sauerkraut looked out, On his feets uneven, While the snoo lay round about, All kerchoo acheiven." From the website, "Whole Pop Magazine Online," Daniel Kravetz wrote: "The song usually ran: "Good King Sauerkraut, look out! My hub requested it because his mom always used to make it.

So that is going to wrap it up with this special food sig's my kind of sauerkraut recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!