Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sig's my kind of sauerkraut. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's my kind of Sauerkraut is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Sig's my kind of Sauerkraut is something which I have loved my whole life.

Need help selecting the best salt for sauerkraut? How mineral-rich salts take fermentation to the next level. This is an important job for our salt!

To begin with this recipe, we have to prepare a few components. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you can achieve that.

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

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

The most basic method of sauerkraut-making is done in a simple glass jar. Whichever equipment you pick, I encourage you to have some kind of weight and some kind of fermentation lid. What kind of salt you use is also up to you: Lynn goes for sea salt, but. It seems my phone had other ideas when filming this video.

Instructions 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.

But all the most important bits are in the video, including. Beautifully made, great ergonomics, accurate as hell. Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep the same ratio of cabbage to salt and adjust the size of the container. This is Sandorkaut's easy sauerkraut recipe from his book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green I made my first batch of Sauerkraut with kefir whey. I prefer the vinegary tasting Sauerkraut though.

So that’s going to wrap this up with this special food sig's my kind of sauerkraut recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!