MAKING SAUERKRAUT WITHOUT SALT RECIPES
NO-SALT SAUERKRAUT - HEALTHY FOOD GUIDE
Here is a basic sauerkraut recipe that doesn’t use salt, so it's even healthier! Your belly will love the healthy dose of good bacteria you get from this tasty homemade fermented food.
Provided by Healthy Food Guide
Total Time 15 minutes
Prep Time 15 minutes
Yield 30
Number Of Ingredients 8
Steps:
- 1 Place sliced cabbage and carrots in a large bowl (glass is best). Mix together using your hands, pressing down hard on the vegetables as you mix to start releasing the juices.
- 2 Sprinkle over the spices and mix again, pressing as you mix. Transfer to a large jar.
- 3 Pour over lemon juice and enough filtered water to just cover the vegetables. Place the cabbage leaves on top of the mix and press down again to make sure the liquid is above the level of the vegetables. Put something heavy, such as a fermentation weight or smaller jar, on top of the cabbage leaves to keep veges submerged.
- 4 Leave to ferment for 5-7 days at room temperature (20-25°C is a good ambient temperature) then transfer to the fridge. It will keep in the fridge for at least 3-4 weeks.
Nutrition Facts : ServingSize 30 serves, Calories 15 calories, FatContent 0 g, CarbohydrateContent 2 g
HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...
Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.
Provided by Erica Kastner
Categories main dish
Total Time 1 hours
Prep Time 1 hours
Cook Time 0S
Yield 16 servings
Number Of Ingredients 2
Steps:
- Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.
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HOMEMADE SAUERKRAUT RECIPE: HOW TO MAKE IT
You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! —Josh Rink, Taste of Home Food Stylist
From tasteofhome.com
Total Time 45 minutes
Cuisine Europe, German
Calories 11 calories per serving
From tasteofhome.com
Total Time 45 minutes
Cuisine Europe, German
Calories 11 calories per serving
- Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.
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HOW TO MAKE SAUERKRAUT WITHOUT SALT | PICKLED CABBAGE | RECIPE
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FERMENTING 101: HOW TO MAKE HOMEMADE LOW-SALT SAUERKRAUT ...
May 09, 2018 · Keep sauerkraut in a cool place (65°F to 75°F), away from sunlight. If using a jar with a lid, you’ll want to “burp” mixture each day. Unscrew lid slightly to release CO2 that has developed. After 3 days, you can taste sauerkraut mixture. As it continues to ferment, the flavor will evolve.
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HOW TO MAKE YOUR OWN SAUERKRAUT | UMN EXTENSION
Use a researched tested recipe, as the proportion of salt to cabbage is the critical to quality and safety of sauerkraut. To make good sauerkraut begin by selecting disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops. Plan to begin cleaning and shredding the cabbage within 24 to 48 hours of harvest.
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HOW TO MAKE LOW-SODIUM SAUERKRAUT FROM SCRATCH | HEALTHY ...
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HOW TO MAKE SAUERKRAUT | THE PRAIRIE HOMESTEAD
Feb 25, 2015 · This is a part of the learning curve of making homemade sauerkraut, and the more batches you make, the better you’ll get at adjusting the salt levels. However, here are a few tips: If in doubt, start with slightly less salt than called for– you can always add more.
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SAUERKRAUT WITHOUT SALT: LOW-SODIUM PICKLED CABBAGE (VIDEO ...
Mar 29, 2017 · In most recipes salt is used for pickling, but some people make a choice to reduce their salt intake. To make sauerkraut low-sodium we’ll do it in a very traditional way – we will let cabbage ferment on it’s own without any help of additional ingredients, namely, we will prepare saltless sauerkraut.
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Sauerkraut is one of the healthiest fermented foods, and we will show you how to make it without salt! It is an easy recipe, following a Russian tradition of fermentation. Sauerkraut is one of the oldest fermented foods, that comes from Central and Eastern Europe.
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HOW TO MAKE LOW-SODIUM SAUERKRAUT FROM SCRATCH | HEALTHY ...
Nov 27, 2018 · It should not smell rancid, moldy or rotten, nor should it turn black, brown or blue. Low-sodium sauerkraut is available commercially, if you cannot make a home recipe work. A 1-cup serving of commercial low-sodium sauerkraut has 437 milligrams of sodium, which is about 66 percent less than full-sodium varieties.
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HOW TO MAKE SAUERKRAUT | THE PRAIRIE HOMESTEAD
Nov 04, 2020 · This is a part of the learning curve of making homemade sauerkraut, and the more batches you make, the better you’ll get at adjusting the salt levels. However, here are a few tips: If in doubt, start with slightly less salt than called for– you can always add more.
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HOW TO MAKE NATURALLY FERMENTED SAUERKRAUT, WITHOUT ...
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HOW TO MAKE SAUERKRAUT ? MY GERMAN RECIPES
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