Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, fermented sauerkraut batch 9. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fermented Sauerkraut Batch 9 is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Fermented Sauerkraut Batch 9 is something which I’ve loved my entire life. They’re fine and they look wonderful.
The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. It's perfect for one head of cabbage. The wire bale allows the liquid to release from the jar during the fermentation process.
To get started with this recipe, we have to first prepare a few components. You can cook fermented sauerkraut batch 9 using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fermented Sauerkraut Batch 9:
- Prepare 8 cups thinly sliced cabbage
- Make ready 1 teaspoon caraway seeds
- Take 12 juniper berries
- Make ready 1 tablespoon coriander seeds
- Make ready As needed 4% salt water solution
- Get 1-1/2 tablespoons pink Himalayan salt
- Take 1 leaf from outside of cabbage
No need for those massive, super expensive crocks. Sauerkraut is a delicious winter staple that can accompany almost every meal. We're not talking about the sauerkraut you can buy from the grocery store, we're talking about the pungent, savory, and delicious sauerkraut you can make at home. It's sour and crunchy, perfect for a sandwich, as a side or as a topping, and it's so super easy to make.
Instructions to make Fermented Sauerkraut Batch 9:
- Let's slice the cabbage thin. Loosen the leaves apart.
- Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours.
- Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down.
- Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture.
- Add leaf, then the weight, top off with the salty water.
- Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!
Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions. After a day or two (or three), the fermentation process should kick off more actively and the cabbage should be bubbling away. After fermentation is complete, I pull out the Kraut and move it into quart sized Mason jars. This size batch will normally fill five full jars with a meal size left-over. Into each jar, I add the liquid that remains to top off the jar.
So that is going to wrap this up with this special food fermented sauerkraut batch 9 recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
