Hi, I’m Laura. Today, I’m gonna show you how to prepare sig’s my kind of sauerkraut recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. 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 well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sig’s my kind of Sauerkraut is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have sig’s my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sig’s my kind of Sauerkraut:
- Get 2 medium white or pointed (but red cabbage may be used)
- Take 1 1/2 to - 2 teaspoon of salt (to taste) balance with )
- Prepare I teaspoon pickling spices
- Make ready 1 teaspoon (not heaped) cumin or caraway seeds
- Make ready 4-6 juniper berries
- Make ready 1 crisp apple, finely cubed
- Make ready 1 onion, cut into fine thin rings
- Make ready 1 glass good (optional) (for taste) or to balance)
- Prepare 1 large stoneware pot or jar
- Prepare 1 muslin cloth
- Make ready 1 sharp knife
- Get I jar with sterilised pebble
Steps 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’s going to wrap it up with this distinctive dish sig’s my kind of sauerkraut recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be 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. Happy cooking.
