Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, homemade sauerkraut (brine method for whole, half or quartered cabbage). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) is something that I’ve loved my whole life. They are fine and they look wonderful.
Dissolve salt in hot water until no more grains are visible. I usually cut my cabbage in half or in quarters. This cabbage here is a called "filderkraut" or "spitzkohl" because of its shape.
To begin with this particular recipe, we have to prepare a few components. You can have homemade sauerkraut (brine method for whole, half or quartered cabbage) using 3 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Homemade Sauerkraut (Brine method for whole, half or quartered cabbage):
- Get 750 g Cabbage (1 medium)
- Prepare 2000 ml water
- Prepare 100 g salt
Preserve Your Cabbage the Old-fashioned Way Dry sauerkraut is frustrating to experience. Where did all the brine go? During storage, the brine is pulled back into the cabbage due to the colder temperatures of your refrigerator.
Steps to make Homemade Sauerkraut (Brine method for whole, half or quartered cabbage):
- Dissolve salt in hot water until no more grains are visible. Let cool completely.
- I usually cut my cabbage in half or in quarters. This cabbage here is a called "filderkraut" or "spitzkohl" because of its shape. Apparently it's good for sauerkraut, heh. Anyway you can use whatever kind of cabbage you want.
- Put whole or halved cabbage into a bucket or ceramic crock. Pour in the the cooled salt brine solution.
- The cabbage needs to be completely submerged under the water, so you need to weigh it down with something. I usually lay some plastic wrap over the top of the cabbage and then put a plate top.
- On top of that I put a heavy weigh like a jug of water, etc. (make sure the plate and the weight are washed and clean). Here I'm using a special ceramic weight for fermenting vegetables. Cover with a lid or cloth to keep things out of the container.
- Now just wait for the fermentation to happen! You'll probably start seeing bubbles after a couple days. Check the sauerkraut every day or two and skim off the bubbles. Make sure you label the date on your sauerkraut so you know how long it's been fermenting!
- The time you need to ferment depends on how warm or cold it is, as well as your taste preference. For me, in the winter I usually give the sauerkraut at least 4 weeks up to 6 weeks. In spring/autumn, maybe around 2-3 weeks. Summer could be 1-2 weeks, but if it's VERY hot, the sauerkraut won't taste that great, so I'd avoid hot weather.
- You can test by taking out the cabbage. It should have become somewhat softened and yellowish in color. It's okay to cut the whole cabbage open and check/taste the center. If you want it to ferment longer, just return it to the crock and let it go for another few days or longer.
- You can also start eating it "young" and keep fermenting the rest for longer so you can enjoy different stages of maturity. Just take some out and cut it up and return the rest of the chunk. If you don't want it to ferment anymore, then move the sauerkraut to the refrigerator.
- NOTE 1: The water will start to become cloudy/white-ish after several days or a week or two if it's cold. It's very likely you can get some white wrinkly, filmy looking mold developing at the surface of the water which is OKAY! You do not need to throw away the sauerkraut. Just continue to skim off as much as you can every day. Under the water the sauerkraut bacteria are creating an acidic, sour environment that prevents any "bad" bacteria and mold from surviving.
- NOTE 2: The sauerkraut will probably be smelly. That's OKAY too! It's just product of the fermentation process. Whenever I open the lid to check my sauerkraut, I open a window or turn on the ventilation fan :P
Remember how we used salt to pull the water out of the cabbage to make our brine? This method, however, produces delicious sauerkraut (which means "sour cabbage") whose safety you can trust. The fermentation process does the bulk of work for you, really. This recipe from The Oregonian does the trick nicely. Pour any brine left in your bowl over the cabbage and push down again to make sure everything is.
So that is going to wrap this up with this exceptional food homemade sauerkraut (brine method for whole, half or quartered cabbage) recipe. Thanks so much for your time. I’m sure that you can 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, friends and colleague. Thanks again for reading. Go on get cooking!
