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> Sauerkraut, how is it made, recipes with it
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Aon_Daonna 
Posted: 15-Jan-2004, 08:29 PM
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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.


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Aon_Daonna 
Posted: 15-Jan-2004, 08:37 PM
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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 wink.gif )
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.
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Aon_Daonna 
Posted: 15-Jan-2004, 08:42 PM
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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.
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birddog20002001 
Posted: 16-Jan-2004, 10:16 AM
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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


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Aon_Daonna 
Posted: 16-Jan-2004, 08:35 PM
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well, that's how you do it traditionally, what you add is your thing wink.gif
I like fine cut red peppers in it or carrots cut julienne
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freekenny 
Posted: 01-Sep-2004, 12:26 AM
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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! sweatdrop.gif May have to try this dish when bringing in the New Year..
~~Sty-U red_bandana.gif


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gaberlunzie 
Posted: 02-Jun-2013, 01:26 PM
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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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