DIY sauerkraut

2014-01-14 a.o.

Making your own sauerkraut is easy and quite safe as long as you take a few precautions. It takes only 2 ingredients: cabbage and canning salt. (5 lbs. / 3 tbsp.)

INGREDIENTS

This is what you need for 4-5 quarts:

  • 12 lbs. white cabbage
  • 7.2 tbsp. salt.
Pic1: sauerkraut
2015-04-01 = @ 6 weeks

Directions

2015-02-17 Making sauerkraut - first attempt. Day 0 (Pic3)

2015-03-09 sauerkraut fermenting, day 19 or so.

2015-03-17 Sauerkraut - day 28. (Pic4)

2015-04-01 Done at last: Sauerkraut! 6 weeks (Pic1)

 

Pic2: green / white cabbage
Pic3: day 0 — 2015-02-17
Pic4: day 28 — 2015-03-17

 

Pic5: day 0 — 2015-12-07
Pic6: day 6 — 2015-12-13
Pic7: day 31 — 2016-01-07

Sauerkraut with sausages

2016-02-03

A golden oldie.

Whether you make it yourself (see above) or buy it ready-made, sauerkraut is always a nice treat.

For some reason, the sausages I serve with sauerkraut are always pre-cooked commercial varieties, never the fresh ones like Italian.  I use different kinds of sausages for extra variety.  

INGREDIENTS

This is what you need for 4-6 servings:

  • 2 lb. of Sauerkraut
  • 1½ lb. total different precooked sausages
  • ½ cup of white wine

optional:

  •  4 slices of bacon.

Directions

 

Pic22: smoked sausage
Pic23: kielbasa a.o. sausages
Pic24: smoked mini-links