29
Feb
To be sure your cabbage to salt ratio is right for fermentation start with as close to 5 pounds of untrimmed cabbage as you can. All you need is.
Massage the salt into the cabbage for 5 mins wait 5 mins then repeat.
Homemade sauerkraut recipes easy. Fill a large clean food grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air. Allow cabbage to ferment in a cool dry place 1 to 4 weeks depending on how tangy you like your sauerkraut. 1 500 ml or preferably 750 ml bottle sauerkraut sauerkraut is good 2 1 thick pork chops trimmed of most of the fat or equivalent amount of sliced pork tenderloin pork chops are best.
Some fat is good. Shred the cabbage thinly a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl.
Massage the salt into the cabbage for 5 mins wait 5 mins then repeat. You will need around 750g 1lb 10oz shredded cabbage for each tablespoon of sea salt. Try and stick to these quantities to make sure the recipe is as reliable as possible.
Sauerkraut is incredibly easy to make. All you need is. Shredded fresh cabbage.
Sea salt or kosher salt. And a large glass jar or mason jar to store the sauerkraut. For this easy homemade sauerkraut recipe choose fresh firm heads of cabbage and use canning pickling or kosher salt not iodized salt.
To be sure your cabbage to salt ratio is right for fermentation start with as close to 5 pounds of untrimmed cabbage as you can. Combine water 1 2 of the vinegar and onion in a pot over high heat. Add cabbage sea salt celery seed onion powder garlic powder and black pepper.
Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil. Cook mixture for about 3 minutes.
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. Once all of the cabbage has been placed into jars use either a pickle pebble or another smaller mason jar filled with pebbles or dried beans to weigh down the cabbage and allow the cabbage to remain submerged in liquid.
Cover the mouth of the jar with cheesecloth and a rubberband or twine. If after 24 hours the liquid has not risen above the cabbage dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Ferment the cabbage for 3 to 10 days.
As it s fermenting keep the sauerkraut away from direct sunlight and at a cool room temperature ideally 65 f to 75 f.