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

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We hope you got benefit from reading it, now let’s go back to sig's my kind of sauerkraut recipe. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook it.

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

Tart sauerkraut is set off by sweet onion, orange juice and just enough sugar to get the flavor just right. Back home in Germany, my mother improved on this sauerkraut recipe by adding her personal touch. Her son, your chef, has his own interpretation of sauerkraut Bohemian/Bavarian style, and that is what you will find on this page: The recipe for a rich and filling sauerkraut influenced by my Hungarian, Czech, Austrian, Bavarian heritage. Remove the outer leaves that might be dirty and cut the cabbage into quarters. Sauerkraut is a type of fermented cabbage with major health benefits.

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