Asian Flavoured ‘Sauerkraut’ Hiroko's Recipes


Quick Fried Sauerkraut Recipe

1 1/2 cups jarred banana peppers, drained. 1/4 cup apple cider vinegar. 2 to 3 tablespoons pickled jalapeno rings. 1 teaspoon kosher salt. 1 tablespoon freshly ground black pepper. 1/2 teaspoon.


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Add your black pepper to taste. Let your mixture sit for about 15 minutes. Now you need to stir and squeeze your cabbage until the juices are being drawn out. These juices are called the brine. Finally, press all the cabbage into a large jar. I like to use tall glass pasta jars with plastic lids from the Dollar Store.


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In a large bowl, combine shredded cabbage and onion, carrot, jalapeno, salt and mustard seeds. Pound the mixture with a wooden spoon or massage it with hands until the juices are released and vegetables are soft. This will take 5-15 minutes. Pack the vegetables tightly into the glass jar.


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Step 3: Adding salt. This is the most crucial step and will make or break your ferment. Too little salt can cause issues like mold or a failed ferment; too much salt will ruin the flavor. The standard formula is that for every 5 pounds of shredded cabbage, you add in 3 tablespoons of fine salt.


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Step 3: Prep extras. To make traditional sauerkraut, all you need is cabbage and salt. However, if you want to amp up the flavor a bit, you can add additional ingredients. We recommend apple, onion and caraway. If you prefer a little heat, add some crushed red pepper. To prep, peel, core and thinly slice the apples.


Asian Flavoured ‘Sauerkraut’ Hiroko's Recipes

Add coleslaw. Cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper. Add to a serving bowl or airtight container to serve or store for at least a month inside your refrigerator.


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This can be done by shredding it with a food processor. Place the cabbage in a large bowl. Sprinkle the salt on top and let sit for 15 minutes. Massage the cabbage for 5 minutes, or until it softens and releases its juices. Add the remaining ingredients for the particular type of spicy sauerkraut you're making.


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Place in a large bowl. Sprinkle salt on cabbage and use hands to massage it into the shredded cabbage. Let sit for 5 minutes so juices can start to release from cabbage. Thinly slice onion and place in a separate bowl. De-seed (or don't if you want it more spicy) jalapeños, thinly slice and add to bowl with onions.


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Instructions. In a medium sized saucepan over medium heat, melt the butter and then add the minced onion and garlic until softened. While the onion and garlic are cooking, drain the sauerkraut. When the onion and garlic are softened, add the drained sauerkraut, chicken stock, sugar, black pepper, caraway seeds and apple chunks.


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Let the cabbage sit for a few hours. Toss in the sliced jalapeños. Pack the cabbage into your Mason jar, using your sauerkraut smasher to push the cabbage into the jar. Be careful to apply an ample amount of pressure but don't break the Mason jar! Pour any brine that's left in the bowl onto the cabbage.


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Pour in enough hot water to nearly cover the sauerkraut. Add in 2 tablespoons of butter (don't worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries. Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking.


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Place a mixing bowl on your kitchen scale and tare/zero the scale.*. Add the designated amounts of chopped cabbage, roasted garlic* and black pepper into the bowl. Remove the bowl of cabbage from the scale and set aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out 20 grams of salt.


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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.


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Black pepper. You can add black pepper to sauerkraut. Black pepper adds a bold, spicy, earthy, woody aroma with some bitter notes. You can use whole or ground peppercorns. Generally, whole peppercorns offer the freshest flavor compared to ground peppercorns. A peppercorn mix containing black, pink, white, and green peppercorns can also be used.


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Preheat oven to 350F (180C). Slice each sausage diagonally into 3 large pieces. Heat oil in a large frying pan, preferably non-stick, set over medium-high heat. Add sausages to pan. Cook, stirring.


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Mix in 1 Tbsp. smoked paprika and ½ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1 cup coarsely chopped drained sauerkraut and toss to combine. Reduce heat to low.