Recipe: Yummy Sig's my kind of Sauerkraut

Sig's my kind of Sauerkraut. Need help selecting the best salt for sauerkraut? How mineral-rich salts take fermentation to the next level. This is an important job for our salt!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). Fermentation signs for sauerkraut to monitor and tweak. You can have Sig's my kind of Sauerkraut using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sig's my kind of Sauerkraut

1. It's 2 of medium white or pointed (but red cabbage may be used).
2. It's 1 1/2 of to - 2 teaspoon of salt (to taste) balance with wine).
3. Prepare of I teaspoon pickling spices.
4. It's 1 teaspoon of (not heaped) cumin or caraway seeds.
5. It's 4-6 of juniper berries.
6. Prepare 1 of crisp apple, finely cubed.
7. You need 1 of onion, cut into fine thin rings.
8. You need 1 glass of good white wine (optional) (for taste) or to balance).
9. You need 1 of large stoneware pot or jar.
10. It's 1 of muslin cloth.
11. It's 1 of sharp knife.
12. Prepare of I jar with sterilised pebble.

Waiting seven days to first taste the transformation from salty cabbage to the tangy crunch of sauerkraut. 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.

Sig's my kind of Sauerkraut instructions

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..

Enlist the kids, your significant other. Making Sauerkraut from home is one of the healthiest, easiest and most economical way to get a high dose of probiotics in your diet. 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.