We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day.

White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration.

Red Cabbage, sweet red apples, strong yellow onions, special spices, you will love this red cabbage sauerkraut. As a cold summer salad or mixed with mashed potatoes to make a warm meal. The special spices used are available on the internet, but here is the recipe to make them yourself anytime.#GlobalApron

We grow cabbages on our farm, too. When we have a lot I turn 2 to 3 cabbages at once into sauerkraut to preserve them.At Step 5, if you're making this in winter or when it's cold, it takes some time for the cabbage to start fermenting. You can tell it's fermenting when the cabbage turns yellow and has turned sour. Once that happens, proceed to Step 6. In contrast, if you're making this in the summer or while it's hot, it will ferment very quickly. Recipe by FarmersK

I decided to try making my own sauerkraut when I had more cabbage than I knew what to do with from the garden. This is so much tastier than bagged or canned! The best thing about this recipe is that you don't need a special fermenting crock -- just some regular canning jars and about a minute a day to check the liquid level. Takes about two weeks, but it's worth it!

Actual sauerkraut doesn't use vinegar!!!But I don't have the time to brine it in salt...I want to eat it right away!! So, I made some sauerkraut with this recipe.It's easy to mistake sauerkraut as a pickled dish, but it's actually just soaked in salt for a "lactic acid fermentation" process, so vinegar isn't used.(I used to think that it was pickled...but that's a secret)You can use wine vinegar, apple vinegar, or rakkyo vinegar! If you're using a sweet vinegar, decrease the amount of sugar. Recipe by Popotankobu

I put this recipe together from several sources because I couldn't find sauerkraut anywhere in England, and buying it online from the States was expensive with shipping costs. Finally, I got to try hot dogs with more than fried onions.

Ever get the sauerkraut in packages or jars at the store? Besides being, well, sour, it doesn't really have much flavor. In Germany, rather than eating as-is, we often stew or braise sauerkraut wine with German spices like caraway, juniper berries and cloves. Cooking also softens the texture. This recipe is straight from Germany from my mom, which I LOVE with my favorite German sausages! Even better if you have your own homemade sauerkraut :)

My Grandmother from my moms side cooked this and she learned it from her german in laws. I have mastered it. Best you will ever have. Sour and sweet.

To save time, I used a preseasoned pork tenderloin—plus, I love how the store-bought seasoning is always perfectly balanced. I seasoned the sauerkraut and roasted potatoes to complement the pork, making this a quick and flavorful meal.

Pork is delicious cooked in sauerkraut and white wine along with German spices like caraway seeds and juniper berries! If you like a little bit of sweetness, add half of an apple.

My mother’s German ancestry must have been the reason why she made choucroute fairly often. Over the years I maintained the tradition. This recipe is based on hers.#choucroute #sauerkraut #sausage #bratwurst #kielbasa #knockwurst #cabbage #potato #apple #onion #wine #vinegar #juniper #berries #allspice #clove #mustard #parsley #Dijon #French #German #meal #dish #dinner #supper #lunch #stew #traditional