Recipe of Homemade Sig's my kind of Sauerkraut

Hey everyone, welcome to my recipe site, if you're looking for Sig's my kind of Sauerkraut recipe, look no further! We provide you only the perfect Sig's my kind of Sauerkraut recipe here. We also have wide variety of recipes to try.

Before you jump to Sig's my kind of Sauerkraut recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living more green we won't be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are some tips that can help you save energy, for the most part by making your cooking area more green.

Begin with changing the light bulbs. Do this for the whole house, not just the kitchen. You really need to change your incandescent lights by using energy-saver, compact fluorescent light bulbs. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will end up at a landfill site. Along with different light bulbs, you have to learn to leave the lights off when they are not needed. In the kitchen is where you'll regularly come across members of a family, and often the lights are not turned off until the last person goes to bed. Certainly this also happens in some other rooms, not merely the kitchen. Make a habit of having the lights on only when they are required, and you'll be surprised at the amount of electricity you save.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. Mostly, all it takes is a little bit of common sense.

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

The ingredients needed to prepare Sig's my kind of Sauerkraut:

1. Provide 2 of medium white or pointed (but red cabbage may be used).
2. Use 1 1/2 of to - 2 teaspoon of salt (to taste) balance with wine).
3. Prepare of I teaspoon pickling spices.
4. Provide 1 teaspoon of (not heaped) cumin or caraway seeds.
5. Take 4-6 of juniper berries.
6. Prepare 1 of crisp apple, finely cubed.
7. Use 1 of onion, cut into fine thin rings.
8. Take 1 glass of good white wine (optional) (for taste) or to balance).
9. Use 1 of large stoneware pot or jar.
10. Use 1 of muslin cloth.
11. Prepare 1 of sharp knife.
12. Prepare of 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..

She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured. Usually nearly translucent in color or green. Sauerkraut seems to be all the rage in healthy food circles recently. Fermented sauerkraut is full of probiotic and other It's easy to get excited about eating sauerkraut, but then when sometimes I'm at loss as to what to actually do with it. Another way to decide if your sauerkraut is finished is by smell.

If you find this Sig's my kind of Sauerkraut recipe useful please share it to your good friends or family, thank you and good luck.

Share :