Re: Sauerkraut - Elaina Love

[Guest guest]

carolG wrote:

> Sauerkraut recipe I am trying now....Elaina (Elaine) Love,

> www.purejoylivingfoods.com

>

> So far no dill found here or caraway...may add tomorrow...dabbled with

> quantity and guessed...

>

> Here's the recipe...super simple too....I am making it in pint jar I

> think it is...sure not like my canning quart size jar...sitting

> covered on counter now...made purpose sauerkraut in one jar, other jar

> green sauerkraut. Here's recipe now...

>

> *Live Sauerkraut

> *Recipe by Elaina Love

> 1 cabbage (red or green)

> Optional: 1/2 to 1 tsp. Himalayan Crystal Salt

> <http://purejoylivingfoods.com/products/super_foods/index.shtml#himalayanSalt>

> 1/2 cup lemon juice

> 4 Tbs. dried dill or 1/2 cup fresh dill chopped

> 2 Tbs. caraway seeds

> 4 to 8 cloves garlic, crushed

> 1. Slice the cabbage using the 1mm setting on a mandolin or food

> processor, or cut paper thin with a knife. Discard the outer leaves.

> 2. Mix all the ingredients together and massage it with your hands.

> Continue to work the cabbage until the liquid starts to release. You

> may need to let your hands rest, so leave the cabbage sitting and come

> back to it every 1/2 hour until when you press on the cabbage, liquid

> rises to the top.

> 3. Place the kraut in a 1 quart glass jar. Press the cabbage down

> until the liquid rises above it about 1/8 inch. The juice may sink

> back down a little and that is okay.

> 4. _Place a lid on the jar_ and let sit for 1-4 days, depending on

> desired sourness.

> 5. Once the sauerkraut is ready, place it in the refrigerator.

> Sauerkraut will keep for up to 8 months in the refrigerator.

> =======

>

> Enjoy....carolg

======================================

OKay, this one I am going to have to make and try. Anyone ever add

Juniper berries to their sauerkraut?

Don

[Guest guest]

I've made this. The first time I used caraway, but my dh doesn't like it so I made it the next time without. Was great both times!

Sharyn

From: health [mailto:health ] On Behalf Of

That sounds great, Carol! Except, of course, for the caraway. I absolutely love sauerkraut!

--

No virus found in this outgoing message.

Checked by AVG Free Edition.

Version: 7.1.392 / Virus Database: 268.7.0/345 - Release Date: 5/22/2006

[Guest guest]

What's so fabulous about this sauerkraut recipe, is that it's simple and quick to make. I didn't even have dill weed so none there. Maybe the next batch, but right now oganic cabbage is $1.59-$1.79 pound.....so getting only a little bit to start the "experimenting" with. Thanks Sharyn for your comments. I even used a sliver or two of garlic so it's really plain version. I sprinkled a little salt on it too. The lemon juice--squeezed half of a lemon to get the liquid coating the cabbage, but did get some juice mixed in. Have not whiffed it out yet. Keep ya posted... carolg"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: I've made this. The first time I used caraway, but my dh doesn't like it so I made it the next time without. Was great both times! Sharyn

[Guest guest]

, I used about 3/4 pound of the organic green cabbage for the kraut. Since I don't have much liquid in each sauerkraut jar, I just turned the jar upside down to get some liquid moving towards the top of the jar. We shall see, but no signs or ready in color today. It's looking very green and fresh, and not softened. However this will not stop me from eating it either if the desire comes upon me today. Carolg