SAUERKRAUT TOOLS RECIPES
HOW TO MAKE HOMEMADE SAUERKRAUT | CULTURES FOR HEALTH
Provided by admin
Prep Time 30 minutes
Cook Time 336 hours 10 minutes
Number Of Ingredients 8
Steps:
- Chop or shred cabbage. Sprinkle with salt.
- Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
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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Dec 14, 2016 · Making sauerkraut can seem daunting to some. Many recipes suggest that you make very large batches, but it’s really better if you make your own recipe fresh every couple months. In our house, that means making it by the quart or half-gallon rather than in a large crock. Properly made kraut doesn’t keep forever.
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SAUERKRAUT ARCHIVES - FERMENTOOLS
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Mar 28, 2020 · Instructions Drain the sauerkraut. Finely slice the onion and the apple. Set aside. Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent. In the meantime, finely grate the potato. Set aside. Sprinkle the sugar on top of the onion and apple ...
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Healthy cod and lacto-fermented sauerkraut all in one meal! And enjoy the extra treat made with yogurt dressing. Reuben Pot Pie. Cross a pot pie with a deli sandwich and you get a Reuben Pie. Yep, this delicious recipe using sauerkraut is all the flavor of a savory Reuben with a cheese sauce icing. Savory good!
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HOMEMADE SAUERKRAUT RECIPE: HOW TO MAKE IT
Directions. 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.
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