Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sauerkraut. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sauerkraut is probably the most well-known lacto-fermented vegetable. Whether you add a secret ingredient to your homemade sauerkraut or keep it basic, kraut has a slew of health benefits. Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with Sauerkraut is made by a process called lacto-fermentation.
Sauerkraut is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Sauerkraut is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sauerkraut using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sauerkraut:
- Get 1 head spring cabbage, about 450-500g when shredded
- Take 1 medium carrot
- Prepare 3 garlic cloves, peeled and roughly chopped
- Get 10 g good quality sea salt
- Take 1 dried chili, deseeded and snipped into little pieces with scissors
- Take 1 tsp caraway seeds
- Get 1 tsp black mustard seeds
- Take 1/2 tsp fennel seeds
For uncut fermented cabbage, see whole sour cabbage. Sauerkraut facts to answer all your questions: Who invented sauerkraut? Key topping on a New York style dog? Sauerkraut is a type of fermented cabbage with major health benefits.
Instructions to make Sauerkraut:
- This amount of cabbage makes less than one 1 litre jar, kilner or an ordinary jar with a well-fitting lid.
- Shred the cabbage quite finely, discarding any blemished outer leaves but save one. Julienne or coarsely grate the carrot.
- Place the vegetables with the garlic in a large bowl, add the salt and rub it into the cabbage with your hands for a couple of minutes. Cover the bowl with a clean cloth and leave for a few hours, up to overnight.
- Rinse the jar with boiling water. Add the spices and chili and toss them through the cabbage with your hands. Put the cabbage into the jar in four or five goes, packing it tightly in with a handle of a wooden spoon or a meat mallet. Pour any left juices over the top.
- Rinse the spare leaf and press it into the jar on top of the cabbage – ideally there should be enough juice to cover it, the leaf is there to keep it immersed. Weigh the leaf down with a clean large pebble, a cup or a small bowl, anything that will fit into the jar. Leave it open but cover with a piece of muslin or a clean cloth.
- After 24 hours check if the cabbage has not floated to the top, press it down again with the wooden spoon to get rid of any trapped air, recover with the leaf, bowl and the cloth and keep it in a cool, darkish spot. The fermenting will take between 1 – 3 weeks, depending on the season and the temperatures.
- After a week start tasting the sauerkraut. When it’s sour and tart enough for you, discard the leaf, close the jar with the lid and keep the sauerkraut in the fridge.
If you crave the distinctive flavor of sauerkraut, learn to make the fermented cabbage at home. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of Making sauerkraut at home can really save some money—a jar of fermented sauerkraut can cost. How to safely make and can homemade safe, quality sauerkraut, using Full-flavoured sauerkraut ferments in stages: Leuconostoc mesenteroides produces carbon dioxide.
So that’s going to wrap it up with this special food sauerkraut recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
