2 Succulent Pressure Cooker Sauerkraut Recipe
Sauerkraut is a fermented food that has been around since ancient times.
It is often served alongside sausages or other meats at German and Polish meals.
The name comes from the German word for cabbage, Kraut
Sauerkraut is a fermented cabbage dish that is usually eaten raw but can also be cooked. It is traditionally served with sausages and other meats, especially pork. This recipe uses a pressure cooker to make delicious sauerkraut. Ingredients 1/2 cup salt or more if needed 3 cups white vinegar 1/4 cup sugar 4 heads of green cabbage, cut into quarters 1 teaspoon caraway seeds 1 teaspoon mustard seeds 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 1 bay leaf 1/4 cup pickling spice 1/4 cup juniper berries Instructions Add salt to a bowl and stir until dissolved. Pour the brine into a clean container and refrigerate overnight. Bring the brine to a boil and pour into a clean container. Stir in the vinegar and sugar. Place the cabbage quarters in a pressure cooker and fill with enough brine to completely submerge the cabbage. Close the lid and bring to full pressure over medium-high heat. Reduce
Pressure cookers are great for making sauerkraut because they allow you to get the job done quickly while keeping the ingredients submerged under the brine. Sauerkraut is a traditional German side dish that is typically eaten raw, but can also be cooked when prepared properly. In order to make sauerkraut, first you need to soak the cabbage in a salty brine for several days. Then, after draining the excess liquid from the cabbage, pack it tightly into a jar. Once packed, top off the jar with additional brine and place a weight on top to ensure the cabbage stays submerged. After about three weeks, check the sauerkraut periodically to see how it’s progressing. Remove any moldy or slimy parts and discard. Once ready, store the sauerkrauts in the refrigerator.
1. Classic Sauerkraut
Sauerkraut is traditionally fermented using salt and lactic acid bacteria Lactobacillus. It is a popular side dish in Germany and other countries around the world. Sauerkraut can be eaten either raw or cooked. Raw sauerkraut contains live Lactobacillus bacteria, which aid digestion and help maintain healthy gut flora. Cooking destroys these beneficial bacteria, so if you choose to eat sauerkraut raw, it is important to consume it within two weeks of fermentation.
2. Homemade Sauerkraut
To make homemade sauerkraut at home, start with a clean, unblemished cabbage. Cut the cabbage into quarters and remove the core. Place the cabbage in a bowl and add enough cold water to completely submerge the cabbage. Add 1/4 cup of kosher salt to the water and stir until the salt dissolves. Let the cabbage sit in the salted water overnight. Drain the cabbage well and rinse thoroughly. Repeat this process twice more over the next 3 days. On day 4, drain the cabbage again and transfer it to a sterilized glass container. Pour 2 cups of distilled white vinegar into the container and mix well. Cover the container with plastic wrap and let the mixture ferment at room temperature for 5 days. Transfer the contents of the container to a second sterilized glass container. Store the sauerkrautt in the refrigerator.
2. Pork and Sausage Sauerkraut
This recipe is very easy to make. Just follow the steps below:
1. Boil pork sausage in a pan until done. Remove from the stove and set aside.
2. In another pan, boil potatoes until soft. Drain and mash.