Sauerkraut Recipes

[5030]

Sauerkraut (purple) with brats for dinner a little while ago. Lima beans and fruit salad as well. I love cellar kraut and brats for dinner.

 

[cqaigy2]

Sauerkraut (purple) with brats for dinner a little while ago. Lima beans and fruit salad as well. I love cellar kraut and brats for dinner.

Yummy!

 

[Doofy]

The Wife made my day with corned beef and cabbage for dinner. The absolute perfect meal!

 

[2LaneCruzer]

The Wife made my day with corned beef and cabbage for dinner. The absolute perfect meal!

I always look forward to St. Patrick's day at the Elks. Although our resident Leprechaun Mr. O'Riley is not a talented chef, he makes the best corned beef and cabbage I have ever eaten. He has a special place where he orders the corned beef, and man is it good!

 

[goeduck]

I never have found many recipes for kraut but I did find these sites that list their ingredients. Knowing not to go past 25% of anything non-cabbage I think I can experiment with the other portions. I did get a small 2 quart water lock crock to try some recipes rather than using one of my big crocks, in case it is not something we care for. I am not a fan of spicy kraut but some of these look good. Both of these companies are local and I see there is a Spring Nettle version, so now I know what I can do with my stinging nettles (a local weed).
:shocked:

Kraut Firefly Kitchens

Our Ferments | OlyKraut

 

[RobS]

Here's one I've made before and will make again tonight after seeing this thread:

INGREDIENTS
6 smoked bacon slices, cut into 2-inch-wide strips
1 large onion, sliced
1 carrot, chopped
1 2-pound jar sauerkraut, rinsed, drained well
2 cups dry white wine
1 1/2 cups chicken stock or canned low-salt broth
1 tablespoon caraway seeds
4 juniper berries, crushed, or 1 tablespoon gin
1 1/2 pounds kielbasa sausage, cut into 3-inch lengths


PREPARATION
Preheat oven to 300ｰF. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Saut until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.
Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

 

[5030]

I reckon I'm doing as well as could be expected for an old man.:laughing: But I had to move back to town some time ago to care for my mother, so I don't have as much to do, or to say, about tractors as I used to.:laughing:

Cherish her while you have her, both mine have passed a while ago, all I have left are pictures and memories.

 

[goeduck]

On a whim yesterday I bought a small jar of spicy raw sauerkraut to see if I liked it (since I generally do not like spicy foods) rather than making a batch. I tried it and thought, it was too much for me but wanted to finish the jar off. I spied some leftover spaghetti in the fridge so I warmed up the spaghetti and mixed in the cold spicy kraut. It tasted great! I now think I will make spicy kraut in my 2 quart crock. :thumbsup:

 

[5030]

Spicy stuff causes exhaust issues for me and irritates my wife.....

 

[RobS]

The kraut I made the other night from the recipe a few posts up. It's very mellow.

 

[cqaigy2]

The kraut I made the other night from the recipe a few posts up. It's very mellow.

View attachment 626762

I'd dig into that.

 

[goeduck]

Agree, looks great!

I started another 6 quart crock of kraut last night with 3 red cabbage heads, 1 green head, apple and ginger. My first batch of the year reached 4 weeks today so tonight it will be transferred to quart refrigerator jars. That batch was 4 red cabbage heads, carrots and garlic. Cannot wait to taste it.

I read about roasting the garlic before making up the kraut, that sounds interesting.

 

[Doofy]

4 scrumptious meals of the Corned Beef and Cabbage for the Wife and I. Now, all this talk of sauerkraut has me craving Kraut and Kielbasa. Darn You! ...just kidding. Kraut is one of my favorite toppings and I usually fry it in a little bacon grease to evaporate the juice.

 

[Ford850]

What's the temperature where you let your kraut work? I know batch size and how fine you cut the cabbage affects the process time but I think temperature would be the biggest factor.

 

[5030]

What's the temperature where you let your kraut work? I know batch size and how fine you cut the cabbage affects the process time but I think temperature would be the biggest factor.

Kitchen temp or around 65 degrees. We keep our crocks in the kitchen in the corner. Keeps the kitchen smelling good...lol

 

[goeduck]

I keep the house at 69. We have had a few sunny days where the temp went up to 73 in the house (lots of windows) for a few hours but I doubt the kraut itself changed temperature much. First batch of the year is now in the garage refrigerator after the 4 week fermentation. There was absolutely no visible spoilage at the top of the crock (5L Harsch) but I let one of the dogs eat the top layer anyway. In the picture she is slurping up the last few bits. Tasted GOOD.

 

[5030]

Nice looking red cabbage. Interesting our pup won't go near the stuff but out one cat likes it. did pickled beets last year they came out really well.

 

[Ford850]

Your temps seem right in line with mine. 65-70. :thumbsup:

 

[goeduck]

Since Harsch quit making the air lock crocks when I went buy a couple more I ended up with a more pot belly shaped crock. Since they sit on the kitchen counter while fermenting (so I can, in part, remember keep an eye on the water level) we thought that the pot belly was more attractive and it certainly is. However, when go to fill the crock with the cabbage mix it is much harder to tamp down. With the belly shape the cabbage pushes up the opposite side of the crock. In other words, if you use your fist to pack down the left side of the crock, the cabbage comes up on the right side due to the curvature of the side walls. If you pack the front it comes up on the back, etc. I got it done but would rather have had the straight sides in hindsight. Lesson learned.

 

[5030]

All we have are straight sided. I can see where a bellied crock would be just that... a crock.:laughing: