Recipe of Any-night-of-the-week Sig's my kind of Sauerkraut

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Before you jump to Sig's my kind of Sauerkraut recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone's active involvement. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small methods by which energy and money can be saved. It is reasonably straightforward to live green, of course. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to sig's my kind of sauerkraut recipe. To make sig's my kind of sauerkraut you only need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Sig's my kind of Sauerkraut:

1. Get 2 of medium white or pointed (but red cabbage may be used).
2. You need 1 1/2 of to - 2 teaspoon of salt (to taste) balance with wine).
3. Prepare of I teaspoon pickling spices.
4. Use 1 teaspoon of (not heaped) cumin or caraway seeds.
5. Prepare 4-6 of juniper berries.
6. You need 1 of crisp apple, finely cubed.
7. Get 1 of onion, cut into fine thin rings.
8. Prepare 1 glass of good white wine (optional) (for taste) or to balance).
9. Take 1 of large stoneware pot or jar.
10. Use 1 of muslin cloth.
11. Use 1 of sharp knife.
12. Take of I jar with sterilised pebble.

Instructions 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..

Sauerkraut is essentially finely shredded cabbage that has been allowed to ferment with naturally occurring lactic acid 'friendly' bacteria. The sauerkraut is actually achieved by a natural and healthy process of pickling called lactic acid fermentation. Homemade Kimchi: An Easy Korean Sauerkraut Recipe. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured. A step by step explanation and demonstration of making sauerkraut.

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