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sauerkraut


Bier Meister
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2 cans of raw sauerkraut

5 slices of bacon (diced)

1 onion (jullienned)

1 C dry white wine

24 oz chicken stock

1 Bay leaf

1 whole clove

1/2 tsp carraway seeds

1 garlic clove

salt (to taste)

 

1 coffee filter

butcher's twine

 

rinse kraut in cold water. drain and press out water. taste... if still too briny repeat.

 

saute diced bacon until crisp in a heavy pot. remove with slotted spoon. set bacon aside for later.

 

for onions- slice of each end. cut in half... remove peel. with flat end on the cutting board slice finely. saute onions in bacon fat until soft (but not brown).

 

add kraut, wine, and just enough stock to cover kraut by about 3/4. re-add diced bacon. put spices and garlic in coffee filter. tie with twine. add to pot.

 

cover and simmer for about 1-2 hrs. remove spice bag. adjust seasonings.

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Sounds awsome! Now.... anyone know how to make homemade kraut? Thanks, Bier!

1197396[/snapback]

 

All I ever did is put a layer of cabbage put some canning salt (gives you the juice) over top and keep doing this until your crock is filled. You need weight on top of this, what I always did was put a large dish platter with a large stone say 15 pounds on top. Put a blanket over the crock. When it starts foaming (about 6-8 weeks) over its almost done. Keep tasting to you taste. If the top of the crock tastes good the bottom will be better.

 

Its hit and miss. You gotta work with the salt to see how much you like. Like store bought you can rinse it to get rid of the salty taste.

Edited by aqualung
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  • 1 year later...

2 cans of raw sauerkraut

5 slices of bacon (diced)

1 onion (jullienned)

1 C dry white wine

24 oz chicken stock

1 Bay leaf

1 whole clove

1/2 tsp carraway seeds

1 garlic clove

salt (to taste)

 

1 coffee filter

butcher's twine

 

rinse kraut in cold water. drain and press out water. taste... if still too briny repeat.

 

saute diced bacon until crisp in a heavy pot. remove with slotted spoon. set bacon aside for later.

 

for onions- slice of each end. cut in half... remove peel. with flat end on the cutting board slice finely. saute onions in bacon fat until soft (but not brown).

 

add kraut, wine, and just enough stock to cover kraut by about 3/4. re-add diced bacon. put spices and garlic in coffee filter. tie with twine. add to pot.

 

cover and simmer for about 1-2 hrs. remove spice bag. adjust seasonings.

 

 

:D ... :D ..... :bash:

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  • 2 weeks later...

Sounds awsome! Now.... anyone know how to make homemade kraut? Thanks, Bier!

 

 

Why yes I do. Mrs HR and I used to make gallons of the stuff in earthernware crocks and then canned it when the cabbage finally krauted. It's not for the faint of heart.

 

But Bier's recipe looks tee-totaling delicious!! can't wait to make a batch. :D

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