can anyone tell me how to make real homemade german sauerkraut with cabbage, paprika etc as it is the best?

Answer 1

Here's what I've found - basic method behind making Sauerkraut and 2 recipes.....->



Once you’ve shredded the cabbage, you’ll need to pack it tightly in a suitable container. Many people use a large crock, but a food-grade plastic bucket also works. Next, you’ll need to put something heavy on top of the shredded cabbage, which will help it release water. The usual technique is to cover the cabbage with a plate, and then put a couple of clean rocks on top. If that seems a little too old-fashioned, a bag full of water also works as a weight.

At this point, you can sit back and let the cabbage ferment. The shredded cabbage releases water, which combines with the salt to form vegetable brine. Bacteria on the cabbage create lactic acid, which acts as a preservative. As the cabbage ferments, scum floats to the top of the container. Don’t worry, scum is normal. Just remove it regularly so it doesn’t inhibit fermentation.

Cabbage ferments quickly at room temperature and will be ready to eat in two or three weeks. At cooler temperatures, fermentation is slower, but the kraut stays crunchier and may have better flavor. Also, sauerkraut will spoil more quickly if you don’t keep it cool (if it turns dark brown, it’s spoiled) so keep it in a cool place, such as a refrigerator or root cellar, unless you plan to can it or eat it all within a few weeks.


The Recipe...

By Mabel Mertz
of Southern Alberta

* 5 lbs shredded cabbage (About 6 quarts, pressed)
* 2 oz salt (3 tablespoons)

Shred cabbage finely, put it in a large pan. Mix cabbage and salt with your hands. Pack gently with hands or potato masher. Repeat until crock (Al uses a 6 gal plastic bucket) is nearly full. Cover with cloth, plate and clean rock or something heavy. During the curing process, kraut needs daily attention. Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold. At room temperature, fermentation will be complete in 10 to 12 days. Pack into jars adding enough juice to fill jars. Often there is not enough juice. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water. Screw bottle lids on tight and process in a boiling water bath for 15 minutes. After bottles are cool be sure they have sealed before putting them away.



Sauerkraut Recipes

By Nathan Poell

Simple Sauerkraut

2 large heads of cabbage (about 5 pounds)
2 to 3 tbsp noniodized salt

Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.

Answer 2

Homemade German Sauerkraut

Answer 3

OK, well first go and get about 3 pounds of cabbage then shred it ( or you could just buy the precut stuff form the salad section)then in a large bowl add the cabbage and 4tbs of salt kosher is better and if you want some crisp German wine to taste then place a cover on top with weight on top and leave over night.

then you drain the liquid ( if you don't have the time buy some good German sauerkraut for the store) then in a large pan add bacon double smoked is best cut in to small pieces then rendered, remove bacon set aside, add a large onion cut how you like personally I like it diced any way, once they have good color add the bacon and some bier to the pan along with the cabbage, then reduce the heat to low add cumin, Spanish paprika (smoked sweet) allspice,clove, bay leaves, some good hot mustard, caraway seeds and some brown sugar, then let simmer for as long as you can stand it the longer the better,cover of course. as for the exact amounts I don't know grandma never measured and nether do I just use you judgment.

Enjoy!

Answer 4

Kriek Cabbage
1/3 cup dried sweetened cherries
1 cup cherry ale or kriek (a Belgian cherry lambic)
1 tablespoon olive oil
1 teaspoon minced orange zest
1 tablespoon minced shallots or mild sweet onion
1 tablespoon red wine vinegar
10-12 oz. red cabbage, tough outer leaves
removed and cored, quartered, and sliced thin
Salt and pepper to taste
Place the cherries in an oven-proof dish and cover with the cherry-flavored beer. Cover the dish with plastic wrap and heat in the microwave for 1 minute on high power; remove wrap and let cool. Stir together the olive oil, orange zest, shallots or sweet onion in a 10-inch heavy sauté pan placed over low heat. sauté gently until the shallots are translucent and tender, about 3 minutes.
Add the cabbage, red wine vinegar, cherries and beer, stirring often, and cook for 15 minutes or until the cabbage is tender. Season to taste with salt and pepper, and serve.

Answer 5

My grandma always put the sauerkraut in a pan and then put some uncooked gammon on top. then just put a lit on it and let it simmer. I'm German, but never heard of paprika in sauerkraut.

Answer 6

When I make Pork chops I get Seinfeld's and toss them onto my chops when they are just about done. I add heavy cram and paprika let simmer for about 15 mins and wowie, they are fantastic!!! really, try it! melts in your mouth.