Sig's my kind of Sauerkraut
Sig's my kind of Sauerkraut

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's my kind of sauerkraut. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sig's my kind of Sauerkraut is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sig's my kind of Sauerkraut is something that I’ve loved my entire life.

Sig's my kind of Sauerkraut. by Sigrun; Sig's pointed cabbage bake. My kids love it because it isn't spicy like other ferments. It's a great, easy way to get some good probiotics into your day!

To get started with this particular recipe, we must prepare a few components. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook that.

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

So this one is one she would have appreciated I think. #onerecipeonetree #myfavouriterecipes #bakesandpies #cabbage #carrots #mycookbook Sig's Onion and Sausage Salad One of Germany's salads, selfmade though, that you can also buy in supermarkets made on side. Here I decided to use similar ingredients. I love this and hope that you will too.. Sig's my kind of Sauerkraut. by Sigrun; Sig's pointed cabbage bake.

Steps to make Sig's my kind of Sauerkraut:
  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.

The kind of sauerkraut you want to buy is the type that's been prepared in the traditional way and is refrigerated in order to preserve the "live and active cultures." These types can be found in health food stores and now in some larger grocery stores in the refrigerated section, not in room-temperature jars or cans. A few years ago, homemade sauerkraut was just another DIY food trend, but happily now it looks like home kraut-making is here to stay. Perhaps it's because it's easy, delicious, good-for-you, and fun. I say, lean into your kraut-love with abandon! These five important tips will help you make delicious, nutritious sauerkraut a beloved kitchen staple.

So that’s going to wrap this up for this special food sig's my kind of sauerkraut recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!