Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was from the kitchens of !

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Original submission: https://www.furaffinity.net/view/10316536/

Sensational, savoury and satisfying from the kitchens of ainoko

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Happen to be in the mood for something from Germany for dinner and decided to make Polish hot dogs and steak fries. As I was wanting to make sauerkraut from scratch I began searching for all of the required ingredients which proved pretty much impossible to find. So I went and purchased a 1lb jar of refrigerated kraut which is much better than the canned kraut in both quality and taste.

Also fresh cut fries are much better for you than frozen fries as if you are working on cutting back on your sodium intake, fresh cut fries has nowhere near the amount of sodium that frozen fries has.

Ingredients:

Good quality Polish Kielbasa, Bratwurst or good sausage.
Sauerkraut
Hotdog buns
Large Russet Baking potatoes (for me, I was lucky enough to find some monster 3lb spuds)
garnishes that you enjoy

* Peel, and slice 1 or more large Russet Baking potatoes into either thin fries or thick and juicy steak fries. Rinse in cold water and refrigerate until oil is heated to 400 degrees and fry until golden brown.

* place sausage links into hot water and cook until tender and juicy

* place contents of jar of kraut into medium sauce pan and heat to desired temp (or until the kraut starts bubbling)

plate, serve and enjoy. Garnish to taste.

How to make Sauerkraut:

It’s that time of year again – time to ramp up the fermenting! We just had our first real snow last weekend and boy is it GORGEOUS!

With the advent of cold temperatures, I get really serious about eating fermented foods several times a day. Fermented foods are live foods. Not only are they raw, but the fermenting process enhances digestibility of the food. It increases the quantity and bio-availability of vitamins, not to mention that fermented foods are loaded with beneficial bacteria to build a strong immune system.

Since reading Alex Lewin’s book Real Food Fermentation, I’ve begun getting a little adventurous with my concoctions. But every week I make a pint of good-old-fashioned sauerkraut. Cabbage is in season, and making sauerkraut couldn’t be easier! Here’s how!

You’ll Need:

1 cabbage (approximately 2 lbs)
4 teaspoons sea salt
cutting board
knife
1 quart jar

Instructions:

1. Remove the outer leaves of the cabbage and chop the cabbage up!

The smaller the chunks, the more quickly it will ferment. Also, finely chopped cabbage will make soft sauerkraut, while roughly chopped cabbage will make crunchy sauerkraut.

Here’s how I chop mine: cut the cabbage in half down the middle, then cut each half in half down its middle. Slice each quarter into ribbons, and then slice the ribbons crossways.

2. Place chopped cabbage into a bowl.

Add salt. Let the cabbage and salt sit for about a half hour. During this time, the salt will draw moisture out of the cabbage. Here’s what it will look like after it’s set:

3. Mash cabbage/salt mixture with your hands

As you mash the cabbage, water will be released. Since you’ve given the salt ample time to do it’s work, this step should take no more than a couple minutes. Squeeze as much water out of the cabbage as you can. This water will combine with the salt to create the brine that will allow the cabbage to ferment.

4. Place the mashed cabbage into your quart jar.

Pack it down into the jar with a wooden spoon or other utensil.

Pour the brine into the jar so that it covers the cabbage. You want the cabbage to be completely covered so that it does not get moldy. Make sure there’s at least an inch of air between the top of the brine and the lip of the jar because the cabbage will expand as it ferments. Here is what it should look like:

5. Let the cabbage sit at room temperature (tightly covered) for three days to several months…

Depending on your preference. Then place it in the refrigerator, where it will keep for months.

It’s Done When:

It smells and tastes pleasantly sour. The longer it sits out, the more sour it will taste.

No, the cabbage does not magically contract on day seven!

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