03
Aug
Sauerkraut is one of my favorite fermented foods. Slicing pounding and kneading cabbage.
After it s done fermenting store the sauerkraut in the refrigerator.
Making your own sauerkraut. 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.
Sauerkraut is one of my favorite fermented foods. 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. 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.
All you need to do is combine shredded cabbage with some salt and pack it into a container a crock if you have one and want to make a lot of sauerkraut but a mason jar will do just fine for small batches. The cabbage releases liquid creating its own brining solution. 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. Using a large knife quarter the cabbage and remove the core.
Thinly slice the cabbage with a knife or mandoline slicer then transfer cabbage to a large bowl. Slicing is better than shredding. A large knife mandoline slicer or the slicing side of a box grater are tools of choice when making sauerkraut.