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Friday, December 14, 2012

Family Recipe Friday - Homemade Sauerkraut

Family Recipe Friday - is a blogging prompt from Geneabloggers.com. It is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.

When we visited my Aunt Ruth and Uncle Cecil in the Fall, we often found them in the middle of their sauerkraut making. They always had a big garden and once the cabbage came in they would make and can sauerkraut.

I remember seeing them shred the cabbage and pack the pickle crock (one like this one). Then they had it sitting in their kitchen for a couple of weeks while it fermented. Once it fermented and was ready, they began the canning and storing it in their basement on long shelves that also held their homemade pickles, relishes, jellies, green beans, etc.

I found a great website that walks you through making your own sauerkraut at Food-Skills-For-Self-Sufficiency.com. I don't know this website so I don't advocate for any of their other posts or purposes, but it was a good step-by-step recipe for sauerkraut.

Your favorite hot dogs
2 Tbsp butter
2 cups chopped onion
1 clove garlic, minced
2 teaspoons paprika
1 teaspoon dried dill, or 1 Tbsp fresh chopped dill
1 teaspoon caraway seed
1 cup beef broth or chicken broth
25-28 oz of sauerkraut
2 cups sour cream

Put butter in frying pan and melt over medium heat. Add the onion, garlic and paprika and cook until onion is soft. Add the hot dogs, dill, caraway seeds and broth and bring to a boil. Lower heat and add sauerkraut. Simmer 15 mins. Add the sour cream and stir together (don't bring to a boil). Serve with boiled or mashed potatoes.
Source: SimplyRecipes.com

And here's one of those vintage Better Homes and Garden congealed salad recipes! I'm going to try to make sauerkraut next year and will try this congealed salad.

Easy Sauerkraut Mold
2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 pimiento
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish

Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.
Makes 8 to 10 servings.
Source: VintageRecipeCards.com

1 comment:

capricorn said...

Thanks for this - it brings back fond memories from my childhood in Switzerland!

I later made Sauerkraut on at least two occasions in New Zealand, with great results!

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