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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jose O'Connor's Sauerkraut

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Jose O'Connor's Sauerkraut Empty Jose O'Connor's Sauerkraut

    Post by Lobo Sun 24 Jan 2016 - 2:10

    Jose O'Connor's Sauerkraut Img53l
    Jose O'Connor's Sauerkraut
    Jose O'Connor's Sauerkraut Translucent
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    Prep Time: 90 minutes
    Cook Time: 0 minutes
    Servings: 50
    The key to success with this recipe from Chef Jose Alvarado is to recruit a helper or two—and give them a “cut” of the finished sauerkraut. What to do with all this kraut? Try the chef’s recipes for Grilled Reuben Sandwiches and Upstate Shoo-Kroot.






    • 172

    Ingredients:


    • 35 lb. green cabbage, trimmed, outer leaves removed, cored and quartered

    • 3/4 cup canning salt (any store-bought brand that is not iodized)

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    Directions:

    Before you begin, find a cool, dry, dark place, about 60°F, where you will store a 5-gallon crock, and prepare the cabbage there.

    Using a mandoline, slice the cabbage about 1/16 inch thick.

    Feather a few handfuls of the cabbage into the crock, alternately sprinkling in the salt between handfuls.

    When one-third of the cabbage and the salt are in the crock, pound with a long, thick wooden stick or mallet. Firmly pound straight down onto the cabbage, which will bruise and cause it to release its liquid and combine with the salt to form a brine. Evenly distributing the salt when sprinkling it on the cabbage will help with this process because the salt acts as an abrasive against the cabbage before dissolving into the resulting liquid. Using clean hands, occasionally reach down to the bottom layer of cabbage and pull it up to the top to ensure that all of the cabbage is being pounded.

    Push the cabbage down below the layer of liquid and repeat the layering and pounding 2 more times until all of the cabbage and salt have been processed in the crock. Push the cabbage down below the liquid a final time, then top with a large, clean plate. Fill an empty milk jug or a gallon jug with water and place on top of the plate to keep the shredded cabbage submerged in the brine throughout the curing process.

    Remove the jug and plate from the crock once a week and skim off the foam. Clean the plate and weight down the cabbage again. The sauerkraut is finished when it stops foaming, which means that the fermenting process is complete; this should take about 4 weeks.

    Ladle the sauerkraut into vacuum bags and seal. You may want to freeze a portion for later use. Makes about 20 lb.

    Recipe Courtesy of Jose Alvarado, Chef/Owner, Jose O’Connor’s, Carthage, NY.

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