Hello,
I had this recipe and I copied it from "Cooking Light Magazine"
I haven't tried it yet but it looks good. Easy enough!!!!
I would be sure not to use a metal pan when making kraut.
Make sure everything is really clean(a given).
Take Care!
KEEP ON COOKIN' !!!!
KAHUNA
"Accept me as I am...Completely Unacceptable!"
RED SAUERKRAUT
7-cups shredded red cabbage
(about 1(2-pound cabbage)
1 cup shredded carrot
2-1/2 tablespoons kosher salt(recommended Morton's)
1-3/4 cups white vinegar
2-teaspoons caraway seeds(optional)
1-1/2 teaspoons mustard seeds
1-1/2 teaspoons black peppercorns
1/2 teaspoon whole allspice
1-cup water
1 teaspoon sugar
1.) Combine first 3 ingredients in a large bowl. Weigh down
cabbage with a smaller bowl filled with cans. Let stand at
room temperature 24 hours, tossing occasionally
2.) Bring vinegar and next 4 ingredients ((through allspice)
to a boil in a large saucepan; reduce heat, simmer 5 minutes.
Cover and let stand at room temperature 24 hours.
3.) Rinse cabbage thoroughly under cold water. Drain cabbage;
squeeze dry
in clean kitchen towel.
4.) Strain vinegar mixture though a colander over a bowl, discard
solids.
Stir 1 cup water and sugar into vinegar;pour over cabbage mixture,
pressing down to immerse. Cover and refrigerate 5 days. Store in an
airtight container in refrigerator up to 1 week.
Yield: 9 servings(serving size: about 1/2 cup drained sauerkraut).
Cooking Light Magazine
August 2008
Page 132
I had this recipe and I copied it from "Cooking Light Magazine"
I haven't tried it yet but it looks good. Easy enough!!!!
I would be sure not to use a metal pan when making kraut.
Make sure everything is really clean(a given).
Take Care!
KEEP ON COOKIN' !!!!
KAHUNA
"Accept me as I am...Completely Unacceptable!"
RED SAUERKRAUT
7-cups shredded red cabbage
(about 1(2-pound cabbage)
1 cup shredded carrot
2-1/2 tablespoons kosher salt(recommended Morton's)
1-3/4 cups white vinegar
2-teaspoons caraway seeds(optional)
1-1/2 teaspoons mustard seeds
1-1/2 teaspoons black peppercorns
1/2 teaspoon whole allspice
1-cup water
1 teaspoon sugar
1.) Combine first 3 ingredients in a large bowl. Weigh down
cabbage with a smaller bowl filled with cans. Let stand at
room temperature 24 hours, tossing occasionally
2.) Bring vinegar and next 4 ingredients ((through allspice)
to a boil in a large saucepan; reduce heat, simmer 5 minutes.
Cover and let stand at room temperature 24 hours.
3.) Rinse cabbage thoroughly under cold water. Drain cabbage;
squeeze dry
in clean kitchen towel.
4.) Strain vinegar mixture though a colander over a bowl, discard
solids.
Stir 1 cup water and sugar into vinegar;pour over cabbage mixture,
pressing down to immerse. Cover and refrigerate 5 days. Store in an
airtight container in refrigerator up to 1 week.
Yield: 9 servings(serving size: about 1/2 cup drained sauerkraut).
Cooking Light Magazine
August 2008
Page 132