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Full Online Book HomeLearning KitchenVegetables - Cabbage - Sauerkraut By Sally Oh
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Vegetables - Cabbage -  Sauerkraut By Sally Oh Post by :tonychel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :799

Click below to download : Vegetables - Cabbage - Sauerkraut By Sally Oh (Format : PDF)

Vegetables - Cabbage - Sauerkraut By Sally Oh

3 Tbl. salt
5 pounds shredded cabbage

In a large container, thoroughly mix salt with shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly (this allows packing without excessive bruising.).

Pack the salted cabbage firmly and evenly into a large clean crock. Press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing until the crock is filled to within 3-4" of the top. (Add water if necessary to make sure cabbage mix is submerged.)

Place a plate on top of cabbage and weigh down with heavy plastic filled with water (or whatever works) to keep the fermenting cabbage covered with brine.

Formation of gas bubbles indicates fermentation is taking place. At room temperature of 68* to 72*is best.

Fermentation is usually completed in 5-6 weeks.

You can 'can' sauerkraut in a water bath 15 minutes for pints and 20 minutes for quarts. But we like the crispness of the non-processed sauerkraut and it keeps in the refrigerator for a long long time.
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Vegetables - Cabbage -  Sauteed Cabbage Vegetables - Cabbage - Sauteed Cabbage

Vegetables - Cabbage -  Sauteed Cabbage
1 small head white cabbage -- including outer green leaves (2 1/2 lbs.) 2 T. unsalted butter 1 1/2 t. kosher salt (or use less to taste) 1/2 t. freshly ground pepper Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over med-high heat. Add cabbage, kosher salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Finish with another

Vegetables - Cabbage -  Rolt Kraut (red Cabbage) Vegetables - Cabbage - Rolt Kraut (red Cabbage)

Vegetables - Cabbage -  Rolt Kraut (red Cabbage)
1 head of red cabbage (approx. 3 lbs.) 2 large cooking apples, peeled, and chopped 1 large onion, chopped 1/4 cup sugar 1/4 cup vinegar 6 slices bacon, cooked and crumbled 2 Tbl. bacon drippings 1 tsp. salt pepper 1/2 cup boiling water Coarsely shred cabbage. In a large saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer, covered for 1 hour.