Sauerkraut

Ingredients:


1 medium head green cabbage (about 3 pounds)
1 1/2 Tablespoons kosher salt
1 Tablespoon caraway seeds (optional, for flavor)


Directions:



Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.


Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.

While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Bratwurst and Sauerkraut

Ingredients:

2 Tablespoons Oil
2 pounds Bratwurst links cut diagonally
1 onion cut into half wedges
2 cloves garlic
1 cup chicken stock
1 Tablespoon paprika
1 Tablespoon caraway seeds
4 cups sauerkraut drained
2 Tablespoon fresh dill (optional)

Directions:

1. In a large pan, heat oil over high heat. 
2. Brown bratwurst in oil and reduce heat to medium. 
3. Add onions and garlic and cook until lightly caramelized. 
4. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. 
5. Remove from heat and stir in fresh dill.

Chocolate Chip Pumpkin Bread

Ingredients:

3 cup sugar 
1 15 oz can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups flour
1 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour eight 5.75x3 inch mini loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. 
3. Blend in flour, cinnamon, nutmeg, baking soda, and salt. 
4. Fold in chocolate chips and nuts. 
5. Fill cans 1/2 to 3/4 full.
6. Bake for 30 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing from cans or pans.