Bier Meister Posted December 5, 2005 Share Posted December 5, 2005 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. Quote Link to comment Share on other sites More sharing options...
Rovers Posted December 6, 2005 Share Posted December 6, 2005 Sounds awsome! Now.... anyone know how to make homemade kraut? Thanks, Bier! Quote Link to comment Share on other sites More sharing options...
aqualung Posted December 7, 2005 Share Posted December 7, 2005 (edited) 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 December 7, 2005 by aqualung Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 10, 2007 Author Share Posted February 10, 2007 ^^^ for nuke Quote Link to comment Share on other sites More sharing options...
Rovers Posted February 10, 2007 Share Posted February 10, 2007 I tried this..... and I have trouble eating any kraut now, other than this recipe. Bier is da man! Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted February 10, 2007 Share Posted February 10, 2007 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. ... ..... Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted February 24, 2007 Share Posted February 24, 2007 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. Quote Link to comment Share on other sites More sharing options...
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