Wednesday, 2 January 2019

Sauerkraut - Rick Stein

Ingredients

For the sauerkraut


Salt pork belly with split pea purée and sauerkraut


Method

  1. For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water.





6 comments:

  1. The method does not mention when to put the cider in, suppose it all goes in together.

    ReplyDelete
  2. Replies
    1. Rick says: “This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks.”

      Delete
  3. What is the best method of storage?

    ReplyDelete
    Replies
    1. Rick says: “This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks.”

      Delete