What is Sauerkraut?

Sauerkraut is thinly sliced raw cabbage combined with many tablespoons of salt that get pressed down in a glass container to release juice and start to ferment over a couple of days. Through this fermentation process, the sauerkraut gets a distinctive sour taste, a bold flavor it only gets through fermentation.

Health benefits of sauerkraut.

• Fresh Sauerkraut is gut-friendly, rich in vitamin C, and has good probiotics.
• Especially the sauerkraut juice is extremely nutritious and contains lots of lactic acid bacteria. It can be made with either green or red cabbage, but green cabbage is the most common here in Austria.
• It’s very low in calories, especially fresh cabbage. One portion of sauerkraut has about 35 cal.

There are two kinds of Sauerkraut recipes: the German and Bavarian Sauerkraut recipe. In Austria, we cook the Bavarian version, which is a little bit sweeter and milder and contains caraway seeds. Once upon a time, Bavaria was part of the Austrian Monarchy. So it’s hard to say if the Bavarian Sauerkraut is an Austrian recipe or if we Austrians started cooking Sauerkraut like the Bavarians over the centuries.

Sauerkraut from a bag recipe – Ingredients.

Sauerkraut: For this recipe, you can either use sauerkraut from a plastic bag, canned sauerkraut which contains more salt, or homemade sauerkraut. Make sure to use an organic brand and that the Sauerkraut got fermented in a wooden barrel. These are indications that it’s a good quality sauerkraut.

Juniper Berries: These dried berries have a very strong flavor and aren’t only used for gin making. They have a slightly piney flavor with a touch of both fruitiness and pepperiness and therefore are a great addition to spice up sauerkraut. I use juniper berries instead of black pepper here in the recipe.

Dried bay leaves: Bay leaves are often used in stews, soups, and even béchamel sauces. They add a layer of subtle tea-like flavors.

Apples: The apples remove some of the tangy sour flavor and add some sweetness. I use finely grated peeled apples instead of brown sugar.

Pototoes: The starkness of the potato binds the juices and gives the sour cabbage a fine creaminess.

Caraway seeds: 1 teaspoon of caraway seeds are used in this recipe. These seeds are good for the gut and can’t be missed in any sauerkraut recipe.

Beef broth and apple juice: I use these 2 ingredients instead of a quart of water to add more flavor to the fermented cabbage, and you don’t need to use so much salt for seasoning. You can use vegetable broth instead of beef broth to make it veggie-friendly. The ratio here is 1:1

Honey: Most people use a little bit of sugar in their recipe, but I use a teaspoon of honey, which smooths out the tangy and acidic flavors.

Bacon: Bacon is just so good. The bacon drippings from the fried bacon cubes add another layer of flavor to the dish.

Thats it. You’ll get all these ingredients in every grocery store. I’m sure most of you already have most of them at home in your kitchen.

Do you have to wash the sauerkraut from a bag before cooking it?

I would say it depends. The best way to know is to just open the bag and taste a little bit of the sauerkraut. When it already has a nice taste (not too salty) that you like, you don’t have to wash it before using it. If it’s very salty, then rinse it to get rid of the saltiness.

The Recipe.

It’s a simple recipe, which is always a plus.

• Start by frying the cut bacon in a medium-large heavy-bottom pan on medium-high heat until the bacon pieces are browned and cooked in their own bacon fat.
• Add the Sauerkraut and all the other ingredients but the potato and let it cook on medium heat for about 30-40 minutes. Don’t forget to stir occasionally.
• Make sure that there is enough liquid in the pan. Because if you rinsed the sauerkraut beforehand, you may have to add more beef broth and apple juice. There should be enough liquid that the sauerkraut doesn’t start to burn. It’s almost covered in liquid.
• When the sauerkraut is tender, add the finely grated potato and let it cook for another 10 minutes. The Sauerkraut should have gotten a creamy consistency.
• At last season, with salt to taste if necessary.

I’m a true sauerkraut fan. It’s a simple side dish but delights my taste buds immensely, and it’s a great alternative to potatoes or vegetables when serving pork roast or savory, comforting stews, It’s a perfect side dish for bratwurst, smoked sausage or as a topping for hotdogs, or a Reuben sandwich.

How to store Sauerkraut:

Sauerkraut is best served the next day when the flavors have time to develop. For that, let the sauerkraut cool to room temperature before transferring it into an airtight container. Store it in the fridge.

How long does sauerkraut last?

Normally Sauerkraut has a long shelf life, but since there is meat in the recipe, it will only keep good for about 5-7 days.

Signs that your sauerkraut has gone bad.

• the smell of sauerkraut: if it is emitting a strong odor, do not eat it; throw eat away.
• When the surface area has become a different color or texture, throw it away.
• When there is blue or green fluff, it means the sauerkraut has mold, and it’s not safe to consume.

There exist a lot of sauerkraut recipes here in Austria, like fried donuts filled with sauerkraut, szegediner goulash, sauerkraut soup or sauerkraut casserole, and many more. It seems like we are quite fond of sauerkraut here .

If you tried this Sauerkraut from a bag recipe and found the tips helpful, please give it a rating or leave me a kind comment. Nothing makes me more happy than hearing from you.

– Nina <3

If you’d like to stay up in the loop, follow me on Instagram.

You may be interested in these recipes, too! Have a look!

• Fancy pork tenderloin in puff pastry with caramelized onions and apple filling
• Roasted turkey roulade with mushrooms, prosciutto, and parmesan cheese
• Italian Asparagus quiche
• Easy oven-baked garlic rosemary potato stacks

How to cook the best sauerkraut from a bag.

4 from 14 votes

Recipe by Nina Course: Side DishCuisine: austrian, german

Servings

6

serviengs

Prep time

10

minutes

Cooking time

40

minutes

Calories

120

kcal

Total time

50

minutes

This is an easy recipe for how to cook the best Sauerkraut from a bag and make it a delicious and flavorful side everyone will enjoy. It’s a healthy gut-friendly side and goes very well with any kind of roast and bratwurst and is a perfect topping for hotdogs and Reuben sandwiches.

Cook Mode

Keep the screen of your device on

Ingredients

• 100 g 100 bacon cut into small cubes

• 2 bags 2 sauerkraut 500g each bag

• 250 ml 250 apple juice

• 250 ml 250 beef stock or vegetable stock

• 1 1 apple medium-sized, peeled, and then finely crated.

• 1 tbsp 1 caraway seeds

• 1 tsp 1 juniper berries

• 1 1 bay leave dried

• 1 tsp 1 vegetable oil

• 1 tsp 1 honey

• salt for seasoning

• 1 1 potato medium-sized, peeled. and the flesh finely crated .

Directions

• Start by frying the bacon pieces in a medium-sized bottom pan. on medium-high heat. Eventually, add 1 tsp of oil if the bacon contains more meat than fat.
• When the bacon is browned and the bacon fat is released, add the 2 bags of sauerkraut and all the other ingredients but the potato.
• Stir occasionally and let everything cook on medium heat for about 30 minutes. the sauerkraut should be tender now.
• After the 30 minutes, add the finely grated potato meat, stir, and cook for 10 more minutes.
• In the last season, the sauerkraut with salt and eventually a pinch of sugar to your liking.
• The sauerkraut is best served the day after cooking when all the flavors have developed.
• enjoy.

Equipment

• heavy bottom pan (1)
• grater (1)

Notes

• This recipe is for about 6-8 servings. Depending on whether it’s the only side or if there is a second side dish. Please keep that in mind. Happy Cooking. Nina

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.02g
• Cholesterol: 11mg
• Sodium: 198mg
• Potassium: 203mg
• Fiber: 1g
• Sugar: 9g
• Vitamin A: 28IU
• Vitamin C: 2mg
• Calcium: 17mg
• Iron: 0.4mg

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The post How to cook the best Sauerkraut from a Bag appeared first on Two Sisters Living Life.

This is a quick and healthy recipe for a delicious with blood oranges marinaded salmon rice bowl. It’s made in under 45 minutes has a lot of flavour. Wit the added veggies it is a perfectly balanced dish to include into a healthy and nourishing diet.

Easy blood orange marinated salmon rice bowl recipe is my favourite dish

I’m a huge fan of everything salmon. Thats why I always try to come up with some new exciting and flavourful recipes. Since it’s blood oranges season at the moment and I love the flavour of citrus fruits combined with savoury food, I thought why don’t I try combining both things and pair it with lots of delicious veggies for a nourishing rice bowl recipe.

I love the process of developing new dishes. I take special care when Im in the process of cooking something new. I do every step very carefully and deliberately. My little black notice book always by my side.

Salmon rice bowl – easy, healthy an delicious

Im very proud to say that my recipe isn’t only extremely delicious it has a lot of healthy beneficials too and therefore perfect for including in a healthy well balanced diet.

• Salmon is one of the most nutritious foods on the planet. It’s rich in omega-3 fatty acids, a great source of protein and high in Vitamin B only to mention some of its healthy benefits.
• Kohlrabi is rich in both fiber and vitamin C. It is high in antioxidants and may help against inflammation and diabetes.
• Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
• The avocado is a rather unique fruit. It is high in healthy fats, is incredible nutritious and among other things, it can help lower cholesterol and triglyceride.

Can I replace the ingredients ?

Please feel free to use any veggies you like for this bowl. Go with the season and use whatever you get at your local farmers markets.

You can change the blood oranges for normal oranges or any other citrus fruit available at the moment. I already used clementines and limes instead of the blood oranges.

If you make this salmon rice bowl, beside to leave a comment and/or give this recipe a rating!

I love to hear from you guys and of course , if you do make this recipe, don’t forget to to tag us on Instagram @twosisterslivinglife .

Warm hugs, yours truly Nina

You may also like our recipe for a vegetarian low carb lasagna <3

Blood Orange marinaded Salmon Rice Bowl with Veggies and honey soy sauce

5 from 11 votes

Recipe by Nina Course: dinner recipeCuisine: gluten free, healthy, Japanese

Servings

2

Prep time

10

minutes

Cooking time

20

minutes

Calories

835

kcal

This is a wonderful healthy quick and easy blood orange salmon rice bowl with lots of veggies and a sweet and spicy honey soy sauce drizzle. its made under 30 minutes, gluten free and non dairy.

Cook Mode

Keep the screen of your device on

Ingredients

• blood orange marinaded salmon

• 2 2 blood oranges

• 1 tsp 1 honey

• salt

• 1/4 tsp 1/4 chili flakes

• 300 g 300 fresh salmon filet with skin 2 filets each 150g

• 1 tbsp 1 olive oil extra vergin

• rice bowl

• 150 g 150 basmati rice uncooked

• 1 tsp 1 coconut oil

• 1/2 1/2 salt

• 1 1 cucumber

• 1 1 kohlrabi small

• 1 1 red bell pepper cut into slices

• 1 1 avocado

• 1/4 cup 1/4 soy sauce

• 1 1/2 tsp 1 1/2 honey

• 1 tsp 1 rice vinegar

• 2 tsp 2 everything seasoning

• black pepper freshly ground

Directions

• Blood Orange marinated salmon
• Preheat the oven to 190 degree Celsius or 375 degree Fahrenheit.Slice one blood orange into thin slices and juice the second one.Mix together blood orange juice, honey, chili flakes, olive oil and salt to taste.Cut the salmon filet into 2 filets.Season the salmon filets on both sides with salt and pepper and put them with the skin down into an iron skillet or small casserole form.Drizzle the salmon filets with the blood orange marinade and let them rest for 5 minutes.Arange the blood orange slices on top and bake it in the oven for 15 minutes depending on how thick the filets are.
• rice bowl
• Cook the basmati rice as said in the instruction with some salt and 1 tsp coconut oil.
• Season the bell pepper stripes with salt and sear them for 5 minutes with some olive oil.
• slice the cucumber and the peeled kohlrabi in half and slice them in paper thin slices by hand or with the help of a peeler. I used the peeler ;-)Roll the veggie slices up.
• Slice the avocado in half and further slice the halves into thin slices.
• For the Drizzle mix together soy sauce, honey and peanut butter . Its easier when you warm the ingredients up a little in the microwave.
• Aranging the bowls
• Arange the rice in a long row in the middle of the bowls.Put the baked salmon on top.the veggie roll ups go to the left and the right side of the salmon.Sliced avocado half on the bottom side of the salmon with the seared bell pepper stripes.Drizzle the veggie roll ups with the soy and honey sauce and sprinkle the avocado with some everything seasoning.Enjoy <3

Nutrition Facts

• Calories: 835kcal
• Carbohydrates: 91g
• Protein: 43g
• Fat: 34g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 1722mg
• Potassium: 1986mg
• Fiber: 13g
• Sugar: 16g
• Vitamin A: 2308IU
• Vitamin C: 144mg
• Calcium: 101mg
• Iron: 4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Easy blood orange marinaded Salmon rice bowl recipe appeared first on Two Sisters Living Life.