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Sauerkraut (; German: [ˈzaʊɐˌkʁaʊt] (listen), lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Polish Kraut & Apples
Makes 4 servings
14 ounces sauerkraut, rinsed and well drained
1 pound smoked Polish sausage or kielbasa, cut up
3 medium tart apples, peeled and cut into eighths
1/2 cup packed brown sugar
1/2 teaspoon caraway seeds, optional
1/8 teaspoon pepper
3/4 cup apple...
So I buy the bagged sauerkraut from the produce department, the kind that has to be kept cold. The jarred and canned stuff don't have all the good probiotics in it from the fermentation because it's been pasteurized (not like it matters that much since I am going to cook it anyway which will...
More with the English muffin theme. Do find a good quality English muffin, you'll be glad for the taste. This open-faced melt can be served as a breakfast or brunch, but is still fine for lunch, too.
Layering on the muffin toppings in the photo above... The egg with onion is first...
medtran49 I'm new to making sauerkraut and have only tried it once before (last week which I threw out because it developed an odour I didn't like, though looked fine). I know that you've mentioned before that you make it (and kombucha which I'd also love to make) and was wondering if I could...
Small batch sauerkraut from The Kitchn
I've made this quite a few times. While Craig likes commercially made sauerkraut, I don't, it's much too sour.
The trick to really get this fermenting is to make sure you really work the salt into the cabbage, which just kills my hands since I have...