Homemade Sauerkraut with Grilled Bratwurst
Description
This is definitely not a quick recipe to prepare, but it is easy. It takes at least 3 days to make your own homemade sauerkraut from cabbage, carrots and leeks. When finished you grill the bratwursts and serve with whole grain mustard.
Ingredients
Leek, Cabbage and Carrot Sauerkraut:
1 1/2 lb. green cabbage
2 leeks, cleaned
1-2 carrots, scrubbed, unpeeled
1 T. kosher salt, more as needed
2 t. mustard seeds
2 t. caraway seeds
Bratwursts:
2 lb. bratwurst
2 white onions, thinly sliced
6 cans beer
2 t. ground black pepper
whole grain mustard, for serving
Directions
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Leek, Cabbage and Carrot Sauerkraut:
Remove outer leave of cabbage; reserve and set aside. Shred cabbage on a mandolin, box grater or thinly slice; place in a large bowl.
Thinly slice leeks; shred carrots; add to the cabbage; sprinkle with salt; use hand to mix together. Taste; add salt, if necessary. Squeeze and massage vegetables to release their natural juices; once they release like a damp sponge, pack them into a jar or a crock. Line the top with the reserved cabbage leaves; press vegetables down using a plate with a weight on top or. (You want the vegetables submerged under the brine.) Cover the top with a thin towel to keep bugs out. Let the kraut ferment in a room temperature area. It will go faster the warmer it is. After 3 days, give it a taste, if you like the flavor, refrigerate and enjoy. If you want a stronger more acidic flavor, keep fermenting until the kraut is more to your liking.
Bratwursts:
Prick bratwurst with fork to prevent them from exploding while cooking. Place in a large stock pot with the onions, beer and pepper. Place pot over medium heat; simmer 15 - 20 minutes.
Lightly oil grill grate. Preheat grill to medium-high heat.
Cook bratwurst 10 - 14 minutes, turning occasionally to brown evenly.
Serve with whole grain mustard.
Prep Time
PT0M