Damn good Sauerkraut!

Deadly Sushi

Deadly Sushi

Formerly The Giant Mojito
4 cap fulls of apple cider
2 baby carrots grated
2.5 tablespoons of black pepper (grated)
Salt to taste
1 stick of salted butter
3 cups of water
Fresh Polish sausage (links cut in half)
4 Bay Leaves
1/2 teaspoon of smoke flavor
1 pkge Bobaks Sauerkraut (bag)


Drain and rinse the kraut. Put in pot.

Then put the rest of the stuff in the pot. Simmer for an hour with lid on. Mix every 10 minutes.

Eat it!
 
Deadly Sushi said:
4 cap fulls of apple cider
2 baby carrots grated
2.5 tablespoons of black pepper (grated)
Salt to taste
1 stick of salted butter
3 cups of water
Fresh Polish sausage (links cut in half)
4 Bay Leaves
1/2 teaspoon of smoke flavor
1 pkge Bobaks Sauerkraut (bag)


Drain and rinse the kraut. Put in pot.

Then put the rest of the stuff in the pot. Simmer for an hour with lid on. Mix every 10 minutes.

Eat it!
Click to expand...
Is this the kraut that gave you the shits a while back?
:whistling:
 
This reminds me of a sausage guy from Brooklyn's recipe...he also had all sorts of pork chunks in it, as well...
 
Sauerkraut is quite easy..

all you need is
about 8kg/17lbs. white cabbage
100g/3.5 oz.salt
a handfull juniper berries
sugar

Maybe some grated carrots and caraway seeds.
Or green grapes. Try what you want ;o)

First you need a stone pot, big enough to hold that all.
Clean it very very very well and rinse with clear water.

keep the biggest outside layers of the cabbage, you'll need them later!

grate the cabbage and put into the pot, arrange it in layers and add salt, sugar and your herbs on every layer.
Take care that you compact it very well until the juice is coming out of the cabbage
Go on and on and on until there is nothing left outside the pot, the pot should be filled for 3/4 by now and the juice should cover the cabbage.

Cover with a clean boiled out line cloth, put a plate on an weight with a heavy stone (also boiled out)

keep around 20°C/68°F for the first three days and then keep at a cooler place (ca. 13°C/55°F) for at least 3 weeks.
If there is a white coating remove, boil out cloth, plate and stone, cover again.
If no juice is left, add salted water (10g/l)

Be careful while preparing that everything is germ-free.
Sauerkraut is made by Lactobacillus and if any other germ finds its way into it, all the work may be for nothing!
 
For brewing kraut you can also use a food grade plastic pail. For a weight, I fill a 2 gallon zip lock with water, place it over the kraut on its side and you get a good seal to the edge of the 5 gallon pail.
 
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