Here’s this version of sauerkraut flavored with caraway, mustard seeds, pickling salt and juniper berries. Serve with grilled sandwiches or sausages along with Oktoberfest beer to make festive and fast weeknight meal. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Quick Bavarian Sauerkraut Quick Bavarian Sauerkraut Recipe | PT20M Serves 6 Ingredients: 8 Cups Loosely Packed Cabbage 10 Juniper Berries 1 Teaspoon Caraway Seeds 1 Teaspoon Yellow Mustard Seeds 2 Teaspoons Pickling Salt In a non-metallic bowl, add cabbage, juniper berries, mustard seeds, caraway seeds and 1-2 teaspoons of pickling salt and stir until cabbage releases its juices. Keep aside for about 10 minutes. Stir again and keep aside for about 1-2 hours. In a small bowl, dissolve remaining 1 teaspoon of pickling salt in 1 cup of the filtered water. Place the cabbage mixture into a 1-quart wide-mouthed sterilized jar and with a wooden spoon, press it down. Add salted water in the jar, up to the rim of the jar and cover with a sterilized canning lid loosely. Arrange the jar onto a tray and keep between 65-72 degrees for about 2-3 weeks. If the level of water falls below the rim, then add more salted water. With a small slotted spoon, remove any white spots from the top. Then, with a sterilized canning lid and ring, close the jar tightly. With paper towels, wipe off outside of the jar and refrigerate until using.

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