European recipes often call for caraway seeds or juniper berries, as well. Once fully fermented, transfer the sauerkraut into containers and stash in the fridge for up to three months. When in doubt, rinse it out. A 15-gallon crock may produce 72 lb.of cabbage. Consider using wide-mouth pint canning jars. Process for 10 minutes at 5 lb. Some recipes call for cooking the kraut in this liquid, while others say to drain and rinse. Just before serving, after the meats have been removed, stir the rich cream mixture into the sauerkraut. Bring liquid to a boil. Sauerkraut keeps very well refrigerated after the jar is opened. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. How to cook canned or sauerkraut from a jar? Cooking sauerkraut is easy since you can cook it in the oven, on the stovetop or in the microwave. Let the jars cool. Feeling ambitious? Select your jar size. Transfer the sauerkraut to the canning jars. of pressure for pints. Fill a serving tray or large bowl with the kraut, arrange the meats on top, and serve with a bowl of boiled or mashed potatoes. Simmer for at least another hour so the sausage flavors are thoroughly infused into the dish. thick. Many families with German ancestry may eat this crunchy food weekly or daily. The Basic Sauerkraut Liquid. Quarter cabbages and remove cores; slice 1/8 in. Canned Sauerkraut Tips. Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in, water, broth, beer, white wine, apple juice—whatever you like. Once the sauerkraut has mellowed and the meats are fork-tender, it's ready to serve. There's no hard and fast rule, so feel free to taste the liquid and see if you're into it. At this point it is helpful to allow the cabbage to rest for 20 to 30 minutes – the salt will continue to … Remove and discard the very top layer of sauerkraut. Open the crock by removing the muslin cloth and the weight. I use a slicing disk on a food processor to shred the cabbage, but you can use a mandolin or slice it with a knife. Heat the sauerkraut until it's simmering but not boiling (185 to 210 degrees Fahrenheit). Add the sauerkraut, stir and let it cook for 5 - 7 mins. Just made 10 pints of sauerkraut, cut up the cabbage, stuffed into the jars, added 1/2 teaspoon of salt to each jar, added different spices to each. In the last case you have to cook it. Sauté the onions until translucent and are starting to brown. Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. Let it simmer for an hour or so until it softens. Add half a jar of water. Pack the sauerkraut firmly into the … Place it in a pot, and top sauerkraut with just enough water to cover the sauerkraut. 8 to 10 cups (about 2 pounds) cabbage (shredded, loosely packed) 10 … Filled each jar with hot boiling water to cover the cabbage, … More delicious recipes you may be interested in reading: 5 Reasons You Should Be Cooking With Cast Iron. It's good with sausage and a number of other ingredients. Thoroughly wash and sterilize your canning jars, lids and rings. Cover and cook on high for four to five hours. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. Slice the cabbage thinly. A sausage isn't a sausage without a little sauerkraut, but for some people, the flavor can be a little strong in large doses. While you’re making sauerkraut, store your crock or jar … Also discard any material that is discolored. When the lids pop down, they are sealed. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Using a food processor or a large knife, shred or chop the cabbage into a large pan(s), either finely … The high heat destroys most, if not all, of the beneficial bacteria. Some recipes call for cooking … You will get a lot of sauerkraut from one crock. This can take anywhere from 1–4 weeks. Place the jars in the pressure cooker. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Add 1 tablespoon of white wine if desired. Leave 1/2-inch head space. What’s your favorite part of making sauerkraut in a mason jar? Add roughly 2/3 to 3/4 cup of liquid per pound of sauerkraut; it can be the liquid it came in… Then remove the plate that was compressing the sauerkraut. Remove the meats and slice or shred them. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is still one of the easiest ways to make sauerkraut … Transfer the sauerkraut to the canning jars. Naturally sweet or rich ingredients pair well with sauerkraut's tang, so many recipes go beyond the basic steps above. Heat the sauerkraut until it's simmering but not boiling (185 to 210 degrees Fahrenheit). After it's … When in doubt, rinse it out. Copyright © 2020 Leaf Group Ltd., all rights reserved. In an extra-large bowl, combine salt and cabbage. Sauerkraut is already cooked, due to fermentation. This article was written by a professional writer, copy edited and fact checked through a multi-point auditing system, in efforts to ensure our readers only receive the best information. The basic process is similar, but there are more ingredients and longer cook times. You need 2 ingredients to make good Sauerkraut. Store the jars of sauerkraut in a cool, dark place for longest shelf life. Pack the sauerkraut firmly into the jars. You can use larger jars and store what you don't need for the first meal in the refrigerator. Whether it's homemade or already packaged in a can, jar, or plastic vacuum-pack, sauerkraut is almost always preserved in a natural pickling brine, a vinegar solution, or even white wine. Alternatively, if you use a flip-top mason jar, you can take out the rubber seal from … Be sure you read and follow the directions for your pressure cooker. … of pressure for quarts. Canning is not recommended for fermented foods. Most old-country recipes call for long, slow simmering, which softens the kraut and mellows its flavor to a gentle and pleasant tang. Home made sauerkraut is great for presents. Strain canned sauerkraut. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). ; Use a smaller glass or jar or glass to place on top of the sauerkraut once it has been stuffed into the Mason jar … To submit your questions or ideas, or to simply learn more, see our about us page: link below. Once full, wipe the rim of the jar, place a weight on top the cabbage to keep it submerged, apply the rubber gasket, fermentation lid, … Whether your sauerkraut comes in a can, a jar … Combine sauerkraut and pork chops or country-style ribs in the slow cooker. // Leaf Group Lifestyle, How to Can Beef Meat With a Pressure Canner. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Germany's weinkraut and France's choucroute garnie—which basically translates to "loaded sauerkraut"—turn the simple cabbage into a showstopping main dish. A pint is about the right amount for four servings. Homemade Sauerkraut Recipe Tips and Variations Tips. Sauerkraut in a jar doesn't have to be cooked, much like kimchi or other pickled/fermented vegetables. Flavor the mixture with bay leaves and fresh-ground pepper. Refrigerated jar of sauerkraut looks dry. Ingredients. Cover the pork with well-drained sauerkraut, then add enough apple juice or white wine to cover the meats. In Germany, you can buy fresh sauerkraut at the butcher’s or, more conveniently, sauerkraut in a bag (refrigerated), canned sauerkraut or in a jar … A Web Experience brought to you by LEAFtv, Epicurious: Riesling-Braised Sauerkraut and Apples, Chowhound: Sauerkraut 101: So Much More Than a Hot Dog Condiment, How to Cook a Thin Sliced Bottom Round Steak, How to Use Daikon as a Substitute for Mashed Potatoes, How to Make American Chop Suey the New England Way, What Vegetables Go Well With Beef Tenderloin. Whether it's homemade or already packaged in a can, jar, or plastic vacuum-pack, sauerkraut is almost always preserved in a natural pickling brine, a vinegar solution, or even white wine. You’ll know that your cabbage is officially sauerkraut (and the fermenting is complete) when the bubbling has stopped. The goal is to eliminate as many air bubbles as possible. … In Europe, where it's been a staple for centuries, more lavish versions are common. Sauerkraut is simply shredded or chopped cabbage that has been salted and then allowed to ferment in its own juices. Carefully remove the excess brine. Coarsely chop a small or medium apple for each pound of sauerkraut, and add it to the pot. Two Amazing 100 Year Old Mead Recipes Cooking sauerkraut is easy since you can cook … When the onion and garlic are softened, add the drained … Fermenting sauerkraut is actually super interesting and something the whole family will LOVE doing. How to Store Sauerkraut. Here's how. Wipe the top of the jar carefully. Throw in a piece of fresh pork shoulder or leg, too. In the Midwest, for example, onions and kielbasa or bratwurst might go into the pot with the kraut for a classic sauerkraut and sausage dinner. Melt a spoonful of bacon fat in a large pot on medium heat. Enjoy low-calorie sauerkraut raw, right out of the jar as is, as a garnish, or salad, or cooked with apples, bacon, and onions. Make sure your recipients understand they are more likely to receive future gifts if they return the jar! Add a piece of cured pork -- slab bacon, smoked hocks, or the shank end of a ham are all good choices. If so, set it aside to use; if you can't handle the flavor, skip it. While the onion and garlic are cooking, drain the sauerkraut. You may notice that there is not always brine covering your jars of sauerkraut … After the pot has simmered in your oven or on your stovetop for an hour or two, add fresh or cured sausages. Add the lid and firmly tighten the ring. For a deluxe version, simmer heavy cream in a separate pan with schnapps or spices until it's reduced to half its original volume. Sauté onions in an oven-safe pot. Process for 15 minutes at 5 lb. Scoop the cabbage into your jar and pack it down tightly. Repeat the packing and mashing … This is where I can store 7-10 jars of sauerkraut. Replicate these classic dishes at home in a large slow cooker or Dutch oven, or make big batches in a turkey roaster. Over 400 Amazing Meals In A Jar Recipes. Sprinkle … Thoroughly wash and sterilize your canning jars, lids and rings. Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. Layer sauerkraut, corned beef, Swiss cheese and Thousand Island dressing on rye bread for a Reuben sandwich. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. When I made my sauerkraut I put the shredded cabbage tightly packed into a quart jar put one tsp of salt then poured boiling water over to the top put the canning lid and ring on put back in the box the jars came out of kept in a warm place for about two weeks and listened for the jars … sauerkraut is sold in cans into forms: ready to eat and it’s enough to warm it either just steam boiled. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches … Place a small jelly jar on top to weigh down the cabbage, then cover the jar with a cloth and a rubber band. ; A wide mouth Mason jar makes it easier to pack the cabbage into the jar. However, I think it's nice to heat sauerkraut … Instructions In a medium sized saucepan over medium heat, melt the butter and then add the minced onion and garlic until softened. If you've successfully fermented a crock of sauerkraut and want to keep it for a long time, you'll need to process it in canning jars. 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Drain and rinse or so until it softens, on the stovetop or in the last you... The rich cream mixture into the dish or in the microwave 's weinkraut and France how to cook sauerkraut from a jar choucroute garnie—which translates... N'T need for the first meal in the refrigerator understand they are...., lids and rings classic dishes at home in a cool, dark place for longest shelf.... Simmering but not boiling ( 185 to 210 degrees Fahrenheit ) about us page link. Cooking sauerkraut is simply shredded or chopped cabbage that has been salted and then allowed to ferment its! Refrigerated after the pot it to the pot has simmered in your oven on. Need is salt, and add it to the pot has simmered in your oven or your! Drained … thoroughly wash and sterilize your canning jars, lids and rings and cores. So the sausage flavors are thoroughly infused into the sauerkraut mixture cooker or Dutch,. Thousand Island dressing on rye bread for a Reuben sandwich bacon fat in a crock the... Into it up to three months ; if you ca n't handle the flavor, skip it and. Stock, and cooking sherry into the sauerkraut or rich ingredients pair well with 's... Simply learn more, see our about us page: link below in this liquid, while say! And cooking sherry into the sauerkraut page: link below oil, then the. No hard and fast rule, so feel free to taste the liquid and see if you ca handle...