Tag Archives: Condiments

Homemade Sauerkraut

Source: Creating Nirvana


Recipe from Blue Book Guide to Preserving pp 48-49

(yield: about 12 pints of 6 quarts)
[] indicate notes

20 pounds cabbage
¼ cup canning salt


To Ferment:
Remove outer leaves and any undesirable portions from firm, mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a food processor or sharp knife to cut cabbage into thin shreds about 1/16-inch thick. Combine 3 tablespoons salt and 5 pounds shredded cabbage in a large bowl; mixing thoroughly. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack salted cabbage firmly and evenly into a large clean pickling container [I used plastic bowls.] Use a wooden spoon, tamper or hands to press down firmly until juice comes to the surface. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches from the top. If juice does not cover cabbage, add brine. Make brine using 1 ½ tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside container. Weight cabbage under brine [I used a gallon size plastic bag filled with water.] Formation fo gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. Store container in a cool place. Fermentation is usually complete in 3 to 6 weeks [mine took 5 weeks.]

To can:
Bring sauerkraut to a simmer (180 degrees F) in a large saucepot. Do not boil. Pack hot sauerkraut into hot jars, leaving 1/2 –inch head space. Ladle hot liquid over sauerkraut leaving ½-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

Homemade Staples: Honey Orange Sauce

Homemade Staples: Honey Orange Sauce

Green Door Hospitality

Honey Orange Sauce

This is a really flavorful sauce that goes well with fish and chicken.  It can also become a tasty pairing with cut vegetables, crostini, or chips.  I used Triple Sec because that is what we had on hand.  Grand Marnier would also go well, and would add an even deeper flavor to the sauce.

Honey Orange Sauce inspired by The Gourmet’s Guide to Cooking with Liquors and Spirits

  • 1/2 cup sour cream
  • 2 tsp triple sec liqueur
  • 1 Tbs mayonnaise
  • 1 1/2 – 2 tsp orange zest
  • 2 Tbs orange juice
  • 5-6 drops chili oil
  • 1 tsp ground coriander
  • 1-2  Tbs honey
  • Kosher salt, to taste

Combine all the ingredients in a small bowl, seasoning with salt to taste, and stir.

Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Can be stored in an airtight container in the refrigerator for up to…

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