Crunchy Kraut Salad Recipes

CRUNCHY KRAUT SALAD

Steps:

• In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.

SAUERKRAUT SALAD

Steps:

• In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
• In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
• Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

CRUNCHY KRAUT SALAD

Steps:

• In a serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour.

EASY CRUNCHY YUMMY SAUERKRAUT

Steps:

• For each gallon of your pickle crock you need 5 pounds of cabbage and 3 1/2 tablespoons of pickle salt. (I use a 22 quart dough bucket available in a restaurant supply store and about 40 to 50 pounds of cabbage and get about 30 pints.).
• In your scrupulously clean crock layer 5 pounds of finely shredded cabbage (use your food processor) and 3 1/2 tablespoons of canning and pickling salt. Keep layering cabbage and salt until the kraut reaches within 5 inches of the top of the crock, pressing down firmly with your hands after each layer. The kraut will start to make it's own juice.
• Scald a clean tea towel or some cheesecloth and tuck it in all around your cabbage. Put a plate on top of the cloth, and weigh it down with a jar of water. Put the cover on loosely or cover with a clean tea towel.
• Every day remove the jar, plate and cloth and wash. Scald the cloth (30 seconds in the microwave) and skim any scum that comes off the top of the kraut. DON'T worry if no scum forms for a while. Sometimes it takes two or three weeks other times it takes a couple of days. Kraut is funny that way.
• Repeat this until no more bubbles rise to the top when you whack the side of your bucket. When the bubbles stop - the fermentation is completed. It is easy to see the bubbles rising when you use a plastic dough bucket.
• Refrigerate the kraut (who has room in their fridge for all that?) or process quarts and pints for 20 minutes starting the time from when boiling commences. After 20 minutes turn off the heat and remove the canner lid and let settle for 5 minutes. Remove jars carefully to a tray lined with an old bath towel. Check for seals after 24 hours.
• Raw kraut is awesome! I taste the kraut every day and just love it raw!