Here we are on New Year's Eve already! We're gearing up for an early celebration and some fun times this evening. How will you celebrate the new year?
Here's the way I've been preparing our saurkraut since I married into this family! My husband's 98 year old grandmother shared her traditional recipe with me years ago. Thanks Grandma!
We're starting with some homemade saurkraut that I made about 6 weeks ago. It should be nice and tangy by now.
Quantities are based on how many you're feeding so just wing it!
Place 1/2 of your saurkraut in the kettle
Add all the meat you plan to include..we use a few beef weiners, beef polsa keilbasa, and a little pork roast.
Then add the rest of your saurkraut.
Sounds pretty normal and straight forward so far right?
Next, slice an onion on top.
Then slice an apple on top.
Next top with celery leaves.
Cover all with water.
Simmer steadily on stove top over medium heat with lid for 2 hours.
I love the flavor that the onion, apple and celery leaves give to the traditional saurkraut taste...and smell!
This post is linked to Tuesday Twister hosted by GNOWFGLINS where you can read about what's cooking in other whole foods kitchens this week.
Thanks for sharing! Would you also consider sharing the base recipe for the Saurkraut?
ReplyDeleteThanks for commenting! I've posted the recipe on the blog @ http://woodwifesjournal.blogspot.com/2011/01/fermented-sauerkraut.html
ReplyDeleteMaking this TODAY! :) I'm looking at the "cover with water" and wondering if I REALLY cover the *whole thing* with water. Will it be like soup? Thanks for your blog!!
ReplyDelete~Andrea
OH, USA
@Andrea
ReplyDeleteHi, Andrea! Thanks for visiting! Since you'll cook with a cover, you don't have to cover it right to the top. In the end though, most of the liquid is absorbed. You'll be able to tell by checking after about an hour. Just add a bit more if you think it needs it. Hope it turns out well!
God Bless!