Uncle Bill’s Sauerkraut With Wine
Description:
Looking to elevate your dishes with a touch of European flair? Look no further than Uncle Bill’s Sauerkraut With Wine! This delightful sauerkraut recipe is not only easy to make but also incredibly versatile, adding a delicate flavor to a variety of dishes. Whether you’re cooking up a Russian-inspired feast or simply seeking a healthy and flavorful side dish, this sauerkraut is sure to impress.
Recipe Category: Vegetable 🥦
Keywords: Russian, European, Low Protein, Low Cholesterol, Healthy, Weeknight, Canning, < 4 Hours, Easy 🍽️
Nutritional Information (Per Serving):
- Calories: 115.8
- Fat Content: 0.5g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 4709.8mg
- Carbohydrate Content: 20.4g
- Fiber Content: 7.8g
- Sugar Content: 12.9g
- Protein Content: 4.8g
Yield: 12 quart jars
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Green cabbage |
| 8 tbsp | Pickling salt |
| 3 | Red peppers |
| 4 cups | Cold water |
| 2 cups | Dry white wine |
Instructions:
-
Prepare Cabbage:
- Break away any bad outside leaves from the cabbage and discard them.
- Rinse the cabbage heads under cold running water.
- Cut the cabbage heads into quarters, discarding the cores.
-
Shred Cabbage:
- Finely shred the cabbage using a sharp knife or a shredder.
-
Layer in Crock:
- In a large crock, create layers of shredded cabbage, sprinkling 2 tablespoons of pickling salt over each layer.
- Place sliced pieces of red pepper over the cabbage.
-
Add Liquid:
- Pour cold water over the cabbage layers.
- Pour the dry white wine over the cabbage.
-
Weigh Down:
- Place a large plate over the cabbage to cover most of the surface.
- Position a clean, washed, and soaked 4 to 5-pound rock on top of the plate as a weight to press down on the cabbage.
-
Cover and Ferment:
- If the liquid does not cover the cabbage, add more cold water or wine.
- Cover the top with several layers of cheesecloth and tie securely with string.
- Allow the cabbage to ferment in a warm area (70°F to 75°F) for 2 to 3 weeks, or until it starts to foam around the edges of the plate.
-
Continue Fermenting:
- After the initial fermentation period, move the crock to a cooler area (about 60°F to 65°F) and continue fermenting for another 2 weeks.
-
Check for Taste:
- Taste the sauerkraut to determine if it has cured to your liking. Adjust the fermentation time if necessary.
-
Packaging:
- Once the sauerkraut is ready, pack it along with some liquid into 12 sterilized quart-size jars, leaving a 1/2″ headspace.
-
Seal Jars:
- Wipe the jar rims clean and prepare the lids according to the manufacturer’s instructions.
- Place the lids on the jars and screw them on finger-tight.
-
Processing:
- Process the jars in boiling water in a canner for 25 minutes.
-
Cool and Store:
- Remove the jars from the canner and allow them to cool for 12 hours.
- Check to ensure that all jars are properly sealed; lids should be concave.
- Re-process any jars that are not sealed, using new lids if necessary.
- Store the sealed jars in a cool, dark place until ready to use.
With just a few simple steps, you can enjoy the flavorful goodness of Uncle Bill’s Sauerkraut With Wine in your favorite dishes. Whether you’re adding it to sandwiches, salads, or main courses, this sauerkraut is sure to elevate your culinary creations to new heights. So why wait? Try making a batch today and savor the taste of homemade goodness! 🍷🥬
