25
Apr
In a large pot add the shredded cabbage apple juice vinegar water dill weed mustard and caraway seeds and bring to a boil. 2 sprinkle over the spices and mix again pressing as you mix.
Low sodium sauerkraut is available commercially if you cannot make a home recipe work.
Low sodium sauerkraut recipe. 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.
If you are trying to avoid refined salt or are on a low sodium diet you can still enjoy delicious sauerkraut. This recipe uses herbal seeds to replace the salt in normal kraut. Making this kind of ferment is a bit riskier when it comes to foreign bacteria having a foothold so it is recommended that you make this.
In a large pot add the shredded cabbage apple juice vinegar water dill weed mustard and caraway seeds and bring to a boil. Cover reduce heat and simmer for approximately 30 to 45 minutes until the cabbage is tender. Add a little water if the sauerkraut gets too dry.
Remove from heat let cool. It does not taste quite the same as canned or. Cook for about one hour as is in your favorite recipe using sauerkraut or using the instructions below.
Place the drained cabbage and the optional ingredients in a large dutch oven or soup pot. Bring to a boil. Cover reduce heat to medium low and simmer about one hour.
Taste and adjust seasonings as needed. Using a wooden rolling pin wooden spoon handle or fist pack cabbage mixture a little at a time into a wide mouth quart jar or fermenting crock. Add any remaining liquid in bowl to the jar or crock leaving at least 2 inches of space at top of vessel.
Place outer leaves of cabbage on top of cabbage mixture. An easy salt free sauerkraut recipe. Most every summer when canning season rolled around my grandfather could be heard to comment pickles ain t my favorite food but what else.
Sauerkraut is one of the oldest fermented foods that comes from central and eastern europe. One can talk about health benefits of sauerkraut forever it is a fantastic aid for your gut a plant based source of probiotic it s full of fiber vitamin c and k and our version is also low sodium. 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.
This recipe has so much flavor no one will notice the worcestshire sauce the salt were deleted to reduce sodium you may also use low sodium catsup and bbq to reduce sodium further. Using molasses instead of brown sugar and worcestshire gives a depth of flavor and authenticity while reducing sugar sodium. 5 pounds green cabbage.
3 tablespoons 3 tablespoons noniodized salt such as canning pickling or kosher divided. 1 salt brine as needed and for water weights 1 teaspoon noniodized salt dissolved per 1 cup water.