Get Sauerkraut Recipe from Food Network. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs.

(Once the sauerkraut is stored in the fridge fermentation and flavor development will stop.) Cook’s Note If sliminess or black mold develops at any point, the batch is ruined and must be discarded.

Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the ...

Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a ...

Get Sauerkraut Recipe from Food Network. Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible.

Add the sauerkraut, scallions, shallot and dill and fold until evenly combined. Let the batter rest for 20 to 30 minutes at room temperature. Heat a large, 12-inch (or 14-inch if you have it ...

Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside On one side of the baking sheet, toss the potatoes with 1 tablespoon of ...

Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil.

Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper. Cool ...