House Made Sauerkraut
Offering improved flavor and superior savings to store-bought Sauerkraut, this brilliantly simple recipe helps you produce the classic German condiment with a little time and a few common ingredients.
Ingredients:
- Caraway seeds, toasted - 4 tbs.
- White cabbage, shredded, 1/4 " - 3 head
- Onion, yellow, julienne 1/4" - 3 each
- Sauerkraut, canned, drained well - 3 each
- Salt and pepper mix - As needed
- Beer, Lager - 3 bottle
- Bacon, 1/2" diced - 1 lb.
- Classic Gourmet Bacon base - 3 tbs.
- Phase, LBA - 3 oz.
Preparation:
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In a big pan heat well then add the bacon and Phase. Cook until the bacon has rendered the fat to a semi crisp texture. Add in the onions, caraway seeds, and cabbage. Continue to cook until the cabbage is semi-soft.
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Add in the canned sauerkraut and stir all items together well. Deglaze the pan with the beer, stir in the bacon base, and add salt and black pepper as needed.
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Cook the mixture on low for 30-45 min or until the cabbage is soft.
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Pull off the sauerkraut and hold for service or cool off completely. Place in a clean storage container and hold in the refrigerator until needed.
