Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sauerkraut batch 2. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. Sauerkraut juice packs a strong flavor, and is unparalleled as a digestive tonic or hangover cure. Start a new batch before the previous one runs out.
Sauerkraut Batch 2 is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Sauerkraut Batch 2 is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook sauerkraut batch 2 using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sauerkraut Batch 2:
- Prepare Cabbage
- Make ready 6 cups finely sliced savory cabbage
- Get 1/2 tablespoon coarse pink Himalayan salt
- Make ready Salt Water Solution as needed
- Take 1/2 tablespoon coarse pink Himalayan salt
- Get 1 cup hot water
- Get Equipment
- Take 1 weight
- Prepare 46 ounce sterilized jar
Think not about the kind of massage where there is. Sauerkraut is one of my favorite fermented foods. Find sauerkraut stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
Instructions to make Sauerkraut Batch 2:
- Remove core from cabbage. Slice thinly the crosscut the sliced cabbage. Save a large piece of leaf to fit the top of the mixture the weight will sit atop this leaf.
- Add to a bowl loosen the cabbage so it isn't stuck together. Salt the cabbage and massage it in well. Let sit 15-20 minutes covered.
- Put all the cabbage and juices into the jar. Get the salt water solution mixed.
- Pour the salt water solution on top. Add a large trimmed leaf to cover the sauerkraut and weigh it down with the weight. Top off with salt water solution. Let ferment for at least 2 weeks.
In general, the smaller the batch the shorter time it will take to ferment, and the larger the batch the longer it will take. When I first started making sauerkraut I tried many different recipes. Some good, some bad and many were just too salty. I tried to save my overly salted krauts with little success. And while I make sauerkraut throughout the year, I always make a big batch in the Fall.
So that’s going to wrap this up with this special food sauerkraut batch 2 recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
