Sebahu.com   [pron: say-baa-hoo]

Flavoring Sauerkrauts

These are adaptations from "Vibrant Living" by James Levin and Natalie Cederquist.

Who says you have to have the same old Sauerkraut everytime? No one, so enjoy these suggestions and play with various falvors and see what you come up with.

Follow the steps in one of the other recipes on how to make sauerkraut found in this months recipes before incorporating any of the following:
**Use combinations of hard fibrous vegetables - beets, broccoli, cabbage, carrots, cauliflower, celery, daikon, parsnip, rutabaga, turnip.
**Flavor with any spice combo: basil, caraway, curry, dill, garlic, ginger, onion. One or two will create a full-flavored kraut.

Classic Dilly Kraut

1 green cabbage
1/2 red onion
2 garlic cloves
1.5 Tbl dill weed

Mince everything. Pack down into bowl with hands, getting all the air out. The juice should come up between your fingers. If it doesn't, juice 1-2 cups chopped cabbage, shred, and stir juice into minced veggies.

Curried Carrot Kraut

1 green cabbage
6 med-large carrots
1 small red onion
1-2 Tbl curry powder
1 garlic clove

Same as Classic Dilly but juice 2 of the carrots for extra juiciness.

Ruby Ginger Kraut
a gentle sweet taste from the apple and ginger

1 red cabbage
3 beets
9 ribs celery
1 cup apple juice
2.5 Tbl ginger
optional 1/3 cup filtered water

Mince all ingredients in Samson and stir in apple juice, and water if needed.

Mixed Kraut

1 cabbage
3 carrots
2 beets
1 onion
1-3 garlic cloves

Run through Samson with Mincing Screen. Stir in 1-2 tsp caraway seeds, before packing down and layering with apple and seaweed.

Vegetable Kraut

6 large carrots
4 beets, turnip or parsnip or rutabaga to equal half the amount of carrots
1 small onion and garlic to taste

Same as mixed kraut, layering with apple and seaweed.

With all of these recipes, you will need to allow the ingredients to sit and ferment for a time, each set of ingredients will take a different length of time to finish. An easy way make these, take traditional sauerkraut that has been sitting for about 4 or 5 days, incorporating a small amount, both cabbage and liquid, with the new incgredients, which will jump-start the fermentation process and take less time.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles