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Celtic Radio Community > From Your Kitchen to My Plate > Sauerkraut

Posted by: Aon_Daonna 15-Jan-2004, 07:29 PM

What you need for making your own Kraut: Sturdy Earthenwarepot (best a Krautpot with a rim for water) & lid - it has smooth sides and doesn't soak up any water.. Heavy stones for weighing down Okay, my grandma told me to make it like this: Get some nice white cabbage and take off the outside leaves, wash them and lay them aside. Slice the rest of the cabbage into very fine stripes. Clean the Earthenware pot and lid and stones with water only! No detergent because remnants will make the Kraut taste different. Per 25kg Kraut, use 150g salt and start einstampfen (stomping it). You usually get some sort of tool for it you can lean your weight on. You have to "stomp" in layers and until everything is incorporated and the water coming out of the cabbage frothes. For additional seasoning you can add caraway, dill, cloves, apple pieces or juniper berries. On top layer the cleaned outer leaves and on that the stones for weighing it down. Enough juice should have developed to cover the stones. Fill the small rim of your pot with water and close the lid (the water prevents air from getting in). After 10 days at about 20°C (the kitchen is a good place to let it ferment) the pot in your kitchen should produce a small plop sound (the gases getting out). You can now transfer the pot into a cellar or another cool place at about 10°C and maybe you have to put more water into the rim After 6 weeks you can take out the first Kraut. Always take out small portions that can be stored in the fridge and always make sure you close the lid again after you took away some Sauerkraut.

Posted by: Aon_Daonna 15-Jan-2004, 07:37 PM

Sauerkrautsuppe 500 g beef (High Rib ?) 1 L water Suppengrün (celery, carrot, leek, Parsleyroot) 1 Onion 500 g Kraut 1 cup water 3 Tbs oil 2 Tbs Onionrings 1 clove garlic, chopped finely 2 bay/lorel leaves peppercorns 1 cup beer (says a light one, we use the local stuff ) 2 Tbs sour cream 1 small tin of tomatoepuree Salt Cook the beef with the cut Suppengrün and the onion (chopped coarsely) for about 1,5 until it is ready. Cut it into small pieces. Let the Sauerkraut cook with a cup of water, the oil, the onionrings, garlic, bay leaves and peppercorns and add the beer and the Beefstock. Add the tomatopuree and season with salt and pepper. Last add the sour cream and let heat through again slowly but do not boil.

Posted by: Aon_Daonna 15-Jan-2004, 07:42 PM

Bratwurst in puffpastry 8 Bratwurst 400g Sauerkraut 2 Packet Puffpastry (I usually take the frozen stuff) 3 Tbs diced Ham Fry Bratwurst from all sides and heat up the Sauerkraut and add the diced ham. Roll out the puffpastry and put half of the sausages into the centre, cover with half of the sauerkraut, then sausages again and sauerkraut. if wanted add some roasted onions Close the Puffpastry and put into the oven at 190°C until the pastry is browned. ca 30 minutes.

Posted by: birddog20002001 16-Jan-2004, 09:16 AM

My grandfather and grandmother taught me how to make chow chow in the same manner you make kraut but with chow chow you use less cabbage, add hot pepers, mild peppers, and corn. It is one of my favorites

Posted by: Aon_Daonna 16-Jan-2004, 07:35 PM

well, that's how you do it traditionally, what you add is your thing I like fine cut red peppers in it or carrots cut julienne

Posted by: freekenny 31-Aug-2004, 11:26 PM

QUOTE (Aon_Daonna @ 15-Jan-2004, 08:42 PM) Bratwurst in puffpastry 8 Bratwurst 400g Sauerkraut 2 Packet Puffpastry (I usually take the frozen stuff) 3 Tbs diced Ham Fry Bratwurst from all sides and heat up the Sauerkraut and add the diced ham. Roll out the puffpastry and put half of the sausages into the centre, cover with half of the sauerkraut, then sausages again and sauerkraut. if wanted add some roasted onions Close the Puffpastry and put into the oven at 190°C until the pastry is browned. ca 30 minutes. O'siyo, Yummy! This sounds delicious..all I would need to do is add bunches and bunches of HOT SAUCE and I would be set! May have to try this dish when bringing in the New Year.. ~~Sty-U

Posted by: gaberlunzie 02-Jun-2013, 12:26 PM

SAUERKRAUT BAVARIAN STYLE 1 big can of Sauerkraut 1 cup of diced ham or bacon 1 onion. finely chopped 2 pinches of caraway seed salt and pepper to taste 2-3 bay leaves flour and water margarine or butter Put the sauerkraut into a big sauce pan, add a little water so it can't get burnt, add salt, pepper and bay leaves. Close the lid and let it cook until the sauerkraut is softened. Put a little butter or margarine into a frying pan, add the chopped onion and the diced ham/bacon. Let it fry until the onion is glaced and the ham is a little crusty. When the sauerkraut is done, pour it into the sauerkraut, reduce to small heat. In the meantime take a coffee mug, fill it with around 2 big spoons of flour, add water and blend it until it is mushy. Stir into the sauerkraut. The sauerkraut is even more tasty if you let it rest over night and warm it the next day. Goes along well with mashed potatos, a roast, bratwurst or smoked ribs.

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