german sauerkraut recipes how to make sauerkraut
How to Make Sauerkraut
The famous traditional German recipe sauerkraut is made from cabbage. To be more precise, it is a lacto-fermented cabbage dish and a popular delicacy that has many health benefits as well.
- Medium-sized cabbage, 1 kg
- Kefir whey, 4 tbsp.
- Sea salt, 1 tbsp.
- Caraway seeds or fresh chopped dill, 1 tbsp.
- A glass jar with a plastic lid
- Grate the cabbage with the help of a hand grater or process it in a food processor.
- Mix the grated cabbage with salt and kefir whey in a large food-grade plastic bucket.
- Pound the mixture with the help of a meat mallet or wooden pounder until the juices cause suction when you pull the pounder out of the mixture.
- Put the mixture in a clean glass jar and press until the juice rises to the top and the mixture is below it.
- Leave behind at least one inch of space for expansion.
- It is time to store the kraut now. Cover the jar fully, store it in a cupboard for 3 - 4 days, and then put it in the refrigerator.
- Let it ferment for a couple of weeks and then the sauerkraut is ready for consumption.
- Pumpkin
- Root vegetables
- Carrots
- Celery
- Onions
- Radish
- Horseradish
- Cream of mushroom soup, 2 cans
- Rinsed and drained sauerkraut (16 oz.), 2 cans
- Uncooked medium noodles, (8 oz.), 1 package
- Polish sausage, 1½ lb.
- Swiss cheese (8 oz.), 2 cups
- Milk, 1⅓ cups
- Whole bread crumbs, ¾ cup
- Chopped onion, ½ cup
- Melted butter, 2 tbsp.
- Prepared mustard, 1 tbsp.
- Preheat the oven to 350°F and grease the baking dish.
- Mix soup, milk, onion, and mustard in a bowl and blend well.
- Top the prepared dish with sauerkraut followed by topping it with uncooked noodles.
- Over it, spoon the soup mixture and cover with the sausages. Finally, top it with shredded Swiss cheese.
- Add bread crumbs and butter in a small bowl and spread it over the casserole.
- Cover the dish properly with a foil and bake for about an hour until the noodles turn soft.
- Rich in vitamin C, minerals, and phytochemicals that are formed as a result of the fermentation process.
- It boosts the immune system of the body and helps fight cancer.
- Maintains a balance of bacteria in the gastrointestinal tract, thus, aiding in digestion.
- Also, helps in fighting avian or bird flu.