Sig's my kind of Sauerkraut
Sig's my kind of Sauerkraut

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's my kind of sauerkraut. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sig's Onion and Sausage Salad One of Germany's salads, selfmade though, that you can also buy in supermarkets made on side. Here I decided to use similar ingredients. I love this and hope that you will too..

Sig's my kind of Sauerkraut is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Sig's my kind of Sauerkraut is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Get 2 medium white or pointed (but red cabbage may be used)
  2. Make ready 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. Prepare 4-6 juniper berries
  6. Make ready 1 crisp apple, finely cubed
  7. Prepare 1 onion, cut into fine thin rings
  8. Make ready 1 glass good white wine (optional) (for taste) or to balance)
  9. Prepare 1 large stoneware pot or jar
  10. Prepare 1 muslin cloth
  11. Take 1 sharp knife
  12. Prepare I jar with sterilised pebble

Great recipe for Sig's Boozy Mince, Cranberry and Marzipan Pie. I am not a real friend of mince pies but I had some dried cranberries and also marzipan from my Christmas cake left. I thought well I make something that I might enjoy. I then enjoyed the little one i made for taste, so I made the.

Steps 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.

Stir in the milk, sugar,salt, egg and soft butter. Transfer to a floured surface and add more flour as you need it to obtain a smooth and elastic dough Sauerkraut (aka "sour cabbage") was invented long ago as a means of preserving cabbage. Kraut is made by mixing together shredded fresh cabbage and salt and pressing down on the mixture, which. Filled each jar with hot boiling water to cover the cabbage, left the lids loose. This is my mothers recipe for sauerkraut that turned out great.

So that is going to wrap this up for this exceptional food sig's my kind of sauerkraut recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!