Greg
Greg's Sauerkraut
Greg's home page
Cooking main page
Recipe index
Greg's diary
Copyright info
Google

This is a simplified version of my recipe for choucroute garni. Choucroute garni is a meal in itself; this recipe is intended as an accompaniment for other food, such as Kassler. The quantities are also considerably smaller, and I've modified some of the proportions. They may find their way back into the choucroute recipe, but not until next time I make it.


This should be Sauerkraut-3.jpeg.  Is it missing?
Image title: Sauerkraut 3          Dimensions:          4032 x 3024, 1472 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Sunday, 11 April 2010, thumbnails          All images taken on Sunday, 11 April 2010, small
Diary entry for Sunday, 11 April 2010 Complete exposure details

 

quantity       ingredient       step
50 g       onions, chopped       1
50 g       fat smoked pork belly (“Bauchspeck”), optional       1
20 g       pork or goose fat       1
10 g       garlic, crushed       2
500 g       sauerkraut, preferably fresh       3
2.5 g       juniper       4
150 ml       white wine       4
0.25 g       fresh thyme       4
1.5 g       caraway seed       4
0.25 g       bay leaf (about 1)       4
0.1 g       cloves (1-2 pieces)       4

This should be Bauchspeck-1.jpeg.  Is it missing?
Image title: Bauchspeck 1          Dimensions:          4032 x 3024, 448 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Sunday, 11 April 2010, thumbnails          All images taken on Sunday, 11 April 2010, small
Diary entry for Sunday, 11 April 2010 Complete exposure details

 
This should be Bauchspeck-2.jpeg.  Is it missing?
Image title: Bauchspeck 2          Dimensions:          4032 x 3024, 672 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Sunday, 11 April 2010, thumbnails          All images taken on Sunday, 11 April 2010, small
Diary entry for Sunday, 11 April 2010 Complete exposure details

 
This should be Herbs.jpeg.  Is it missing?
Image title: Herbs          Dimensions:          4032 x 3024, 720 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Sunday, 11 April 2010, thumbnails          All images taken on Sunday, 11 April 2010, small
Diary entry for Sunday, 11 April 2010 Complete exposure details

 
This should be Sauerkraut-1.jpeg.  Is it missing?
Image title: Sauerkraut 1          Dimensions:          3024 x 4032, 896 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Sunday, 11 April 2010, thumbnails          All images taken on Sunday, 11 April 2010, small
Diary entry for Sunday, 11 April 2010 Complete exposure details

 

Procedure

Start 1½ hours before serving.
  1. Chop the onions and pork into cubes of about 3-4 mm. Fry gently in the fat until the onion is translucent. Depending on what dish the sauerkraut is to accompany, the pork may be omitted.

  2. Finely chop or press the garlic and add about a minute or two before the onions are ready.

  3. Add sauerkraut and fry until dry and just browning. It should not get crisp.
  4. Crush the juniper with the side of a large knife blade. Add the remaining ingredients, mix well and bring to the boil. Warm gently on the lowest heat for about an hour. At the end the sauerkraut should be lightly and uniformly browned. It should be moist, but there should be no excess liquid.


Greg's home page Greg's diary Greg's photos Copyright

Valid XHTML 1.0!

$Id: sauerkraut.php,v 1.4 2015/06/29 23:14:04 grog Exp $