17
Feb
Only raw naturally fermented sauerkraut without artificial preservers has all the health benefits this delicious food is famous for. Cooking with sauerkraut heating does kill the bacteria but don t let that put you off some of the delivious recipes you can make with sauerkraut you ll still be getting an.
Use a researched tested recipe as the proportion of salt to cabbage is the critical to quality and safety of sauerkraut.
Make your own sauerkraut recipe. Serving your sauerkraut fresh from the jar is the best way to maintain all the goodness packed in there it s like eating a pot of friendly bacteria yogurt every morning. Cooking with sauerkraut heating does kill the bacteria but don t let that put you off some of the delivious recipes you can make with sauerkraut you ll still be getting an. Methods for making sauerkraut.
Slicing pounding and kneading cabbage. Thinly slice cabbage salt it then pound it with a tool such as the cabbage crusher or pickle packer for about 10 minutes or until enough juice is released to form a brine and completely cover the cabbage. Weigh your cabbage to see how much salt you should use.
Remove the outer leaves of your cabbage and any that are damaged. Cut out the core and rinse the cabbage well allowing the water to flow between the cabbage leaves. Reserve 1 outer leaf.
Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Put a pork roast in a slow cooker that you seasoned with salt and pepper lightly.
Cover with your sauerkraut. You can add a can ofbeer or sliced apple if you like. Cover and cook until meat is fall apart tender and juicy.
In my cooker it takes about 4 hours on high. For the last hour you can put in some potatoes that you have quartered. To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves.
The salt draws out the water kills off the spoilage bacteria and fermentation begins. You will need a salt concentration between 0 6 and 2 percent which equals 3 4 to 2 teaspoons of table salt per pound of prepared cabbage. How to make your own homemade sauerkraut recipe for beginners.
In this article we will present one of the best recipes for homemade sauerkraut and we will explain in details how to make it. Only raw naturally fermented sauerkraut without artificial preservers has all the health benefits this delicious food is famous for. Sauerkraut can easily be made and preserved at home with its basic ingredients of cabbage and salt.
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. Sauerkraut is the classic lacto fermented vegetable that you can make at home learn how to ferment your own diy sauerkraut with our easy recipe finely shredded cabbage is frequently mixed with other ingredients such as caraway seeds carrots and garlic.
Add 2 25 to 2 5 percent salt by weight see procedure 3 below for exact recipe. Salt draws out the cabbage juice so it can be fermented. Salt also helps control the flora of the fermentation by favoring the lactic acid produc ing bacteria and inhibiting the undesirable competitors.
In this way salt acts as a preservative. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt but gradually the cabbage will become watery and limp more like coleslaw than raw cabbage.
This will take 5 to 10 minutes. If you d like to flavor your sauerkraut with caraway seeds mix them in now.