Simple Way to Make Jamie Oliver Sig's my kind of Sauerkraut

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's my kind of sauerkraut. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Sig's my kind of Sauerkraut is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Sig's my kind of Sauerkraut is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sig's my kind of Sauerkraut:

1. Take 2 medium white or pointed (but red cabbage may be used)
2. Prepare 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine)
3. Make ready I teaspoon pickling spices
4. Prepare 1 teaspoon (not heaped) cumin or caraway seeds
5. Take 4-6 juniper berries
6. Prepare 1 crisp apple, finely cubed
7. Prepare 1 onion, cut into fine thin rings
8. Prepare 1 glass good white wine (optional) (for taste) or to balance)
9. Prepare 1 large stoneware pot or jar
10. Prepare 1 muslin cloth
11. Make ready 1 sharp knife
12. Get I jar with sterilised pebble

Instructions to make Sig's my kind of Sauerkraut:

1. First make sure all is thoroughly cleaned. Do not wash the cabbage just remove outer leafs. Gather all ingredients and tools needed. Cut the cabbage in half, remove all of the bits that are core and stems.
2. Cut the cabbage into quarters and then the other way into eights. With a very sharp knife slice the cabbage as thin as you like, or use a kitchen mandolin.
3. Put the cabbage into a pot or jar, sprinkle the salt between layers. Thinly slice and cube the apple. Slice the onion very thinly, add the apple and onions to the cabbage, mix well.
4. Add all the spices, mix well, press the cabbage right down into the pot.
5. I use a sterilised jar and sterelised pebbles as a weight. I put this inside of pot and press cabbage down further. I leave jar inside of pot,so that I can keep using it to press cabbage down more over next 24 hours. This is a must. I cover cabbage with a muslin clot so that air can escape but insects or dirt will not enter into cabbage.
6. You must keep pressing the cabbage under the juice that will form. It may blow bubbles or not look appetising, dont worry, this the fermenting taking place. You can eat it as soon as you find it flavoursome. You can add a glass of wine to make it a little finer, to balance flavour for you. Store jar in a cool place.
7. I will show the process as it goes along over the next week. The front cover was made earlier, I got it from my freezer to show the end result from an earlier made one.

So that’s going to wrap this up with this exceptional food sig's my kind of sauerkraut recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!