Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, sig's my kind of sauerkraut. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's my kind of Sauerkraut is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sig's my kind of Sauerkraut is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sig's my kind of sauerkraut using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sig's my kind of Sauerkraut:

1. Get medium white or pointed (but red cabbage may be used)
2. Make ready to - 2 teaspoon of salt (to taste) balance with wine)
3. Get I teaspoon pickling spices
4. Make ready (not heaped) cumin or caraway seeds
5. Take juniper berries
6. Get crisp apple, finely cubed
7. Make ready onion, cut into fine thin rings
8. Prepare good white wine (optional) (for taste) or to balance)
9. Take large stoneware pot or jar
10. Get muslin cloth
11. Make ready sharp knife
12. Take I jar with sterilised pebble

Instructions 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 it up with this special food sig's my kind of sauerkraut recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!