Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, sig's my kind of sauerkraut. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sig's my kind of Sauerkraut is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sig's my kind of Sauerkraut is something which I’ve loved my entire life. They’re fine and they look fantastic.

Sig's my kind of Sauerkraut Sigrun German, living in England. As we are displaying fermenting technics I thought I add this. In Germany we often eat this with liver or black pudding. It often is served with dumplings or mashed potatoes.

To begin with this recipe, we must prepare a few ingredients. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sig's my kind of Sauerkraut:

1. Make ready 2 medium white or pointed (but red cabbage may be used)
2. Get 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
3. Take I teaspoon pickling spices
4. Make ready 1 teaspoon (not heaped) cumin or caraway seeds
5. Prepare 4-6 juniper berries
6. Make ready 1 crisp apple, finely cubed
7. Prepare 1 onion, cut into fine thin rings
8. Take 1 glass good white wine (optional) (for taste) or to balance)
9. Take 1 large stoneware pot or jar
10. Get 1 muslin cloth
11. Get 1 sharp knife
12. Get I jar with sterilised pebble

It often is served with dumplings or mashed potatoes. I like it mixed with mashed potatoes , fried up a little with a poached egg on top. I believe it was first made in China a. sig s my. Steps Brown the meat from all sides, slice the onions thinly add to the meat, let them sweat down, by this time the meat will start to take on a darker browning, make sure you dont burn it.

Instructions to make Sig's my kind of Sauerkraut:

1. First make sure all is thoroughly cleaned. Do not wash the cabbage just remove outer leafs. Gather all ingredients and tools needed. Cut the cabbage in half, remove all of the bits that are core and stems.
2. Cut the cabbage into quarters and then the other way into eights. With a very sharp knife slice the cabbage as thin as you like, or use a kitchen mandolin.
3. Put the cabbage into a pot or jar, sprinkle the salt between layers. Thinly slice and cube the apple. Slice the onion very thinly, add the apple and onions to the cabbage, mix well.
4. Add all the spices, mix well, press the cabbage right down into the pot.
5. I use a sterilised jar and sterelised pebbles as a weight. I put this inside of pot and press cabbage down further. I leave jar inside of pot,so that I can keep using it to press cabbage down more over next 24 hours. This is a must. I cover cabbage with a muslin clot so that air can escape but insects or dirt will not enter into cabbage.
6. You must keep pressing the cabbage under the juice that will form. It may blow bubbles or not look appetising, dont worry, this the fermenting taking place. You can eat it as soon as you find it flavoursome. You can add a glass of wine to make it a little finer, to balance flavour for you. Store jar in a cool place.
7. I will show the process as it goes along over the next week. The front cover was made earlier, I got it from my freezer to show the end result from an earlier made one.

I believe it was first made in China a. sig s my. Steps Brown the meat from all sides, slice the onions thinly add to the meat, let them sweat down, by this time the meat will start to take on a darker browning, make sure you dont burn it. Sprinkle with your chosen herbs, pepper and the cumin seeds. Pour cheese and cream over the cabbage. Return to oven, bake for another twenty minutes uncovered, until golden brown.

So that is going to wrap this up for this exceptional food sig's my kind of sauerkraut recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!