Depending on the recipe, it can take up to 4 weeks to make sauerkraut, during which you do not have to cook the ingredients. Much of this time is dedicated to inactive cooking time.Continue Reading
After preparing cabbage with other ingredients, such as salt and juniper berries, place it in a glass jar of water and let the cabbage soak overnight. At this time, you must check the ingredients to make sure they are submerged in water.
From here, you let the cabbage continue to soak for 2 weeks, removing any scum that consolidates on the surface. The ingredients should set for at least 4 weeks. At this time, you can remove from the container and prepare for serving. Once refrigerated, it can be stored for up to 6 months in an airtight container.Learn more about Cooking
For Polish Kaputska, organize 1 large onion, 1 large can or bag of sauerkraut, 2 pounds kielbasa, one head of cabbage and 8 slices of bacon. You also need 1 large can of tomatoes, garlic, salt and pepper to taste. Cook slowly on the stove-top for 2 1/2 hours.Full Answer >
To make Reuben dip, combine 8 ounces of softened cream cheese, 4 ounces of chopped corned beef, 8 ounces of sauerkraut, 1 cup of sour cream and 1 cup of shredded Swiss cheese. Heat the mixture in a small slow cooker on low for one to two hours to melt the cheese. For an oven version, spread the ingredients in a baking dish, and bake at 375 F for 15 minutes.Full Answer >
A slow cooker recipe for sauerkraut and pork is Slow-Cooker Choucroute, which layers clove-studded onion quarters with bacon, sauerkraut, garlic, herbs, apples, kielbasa and pork chops, as well as potatoes in a slow cooker. This is topped with wine and gin and slow-cooked until tender.Full Answer >
Food Network has a simple and easy-to-follow recipe for sauerkraut that stays good for several weeks in the refrigerator. This recipe uses only four ingredients.Full Answer >