Ingredients and Weight:
- Cabbage - 2 kg (about 4-5 heads)
- Salt - 200 grams (for pickling)
- Caraway Seeds - 1 tablespoon (optional)
- Red Peppers - 4-5, depending on heat preference
- Water - enough to cover the cabbage in the jar
Preparation Time:
- Preparation Time: 2 hours (including prep and cooking)
- Cooking Time: 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Clean and shred the cabbage into thin strips.
- In a large bowl, mix the cabbage with salt and massage lightly to release juices.
- Pack the cabbage into clean, hot jars, pressing down firmly to release air bubbles.
- Add caraway seeds and red peppers to each jar.
- Pour in enough boiling water to cover the cabbage completely.
- Seal the jars tightly and let cool completely before storing in a cool, dark place for at least 2 weeks before eating.
- After canning, the sauerkraut can be stored for several months.
Nutritional Information: (per serving, assuming 8 people)
Calories: Approx. 100-150 calories per serving (depending on added ingredients)
Carbohydrates: 15-20g
Fiber: 3-5g
Protein: 3-5g
Fat: 2-3g (mostly from the natural fat in red peppers)
Dish Characteristics:
- Traditional American-style sauerkraut with a slight kick from the red peppers.
- The caraway seeds give it a unique flavor that is both sour and slightly sweet.
- Excellent as a side dish or paired with meats or sandwiches.
User Comments:
- "This sauerkraut is a great addition to my family's meals! The red peppers give it a nice kick." - John Doe, New York
- "The caraway seeds really make this dish stand out. It's unique and delicious." - Jane Smith, California
- "I love how easy it is to make my own sauerkraut at home. This recipe is a keeper!" - Michael Johnson, Texas
Special Precautions and Tips:
- Use clean, sterilized jars for canning to ensure proper preservation.
- Make sure to pack the cabbage tightly into the jars to prevent spoilage.
- Use salt specifically for pickling to ensure proper preservation and flavor.
- Store the jars in a cool, dark place to ensure the sauerkraut stays fresh for several months.
