Simple Way to Prepare Gordon Ramsay Sig's my kind of Sauerkraut

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sig's my kind of sauerkraut. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 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. Prepare I teaspoon pickling spices
4. Prepare 1 teaspoon (not heaped) cumin or caraway seeds
5. Make ready 4-6 juniper berries
6. Make ready 1 crisp apple, finely cubed
7. Make ready 1 onion, cut into fine thin rings
8. Make ready 1 glass good white wine (optional) (for taste) or to balance)
9. Make ready 1 large stoneware pot or jar
10. Prepare 1 muslin cloth
11. Prepare 1 sharp knife
12. Prepare I jar with sterilised pebble

Steps 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. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!