16
Aug
Shred or finely chop cabbage. Pack the cabbage mixture into the clean jar rather tightly.
Place in a non metal bowl.
Salt free sauerkraut recipe. Shred or finely chop cabbage. Place in a non metal bowl. Grind seeds and peppercorns with a mortar and pestle.
Toss ground seeds in the bowl with the cabbage until well blended. Pound the mixture a little with a cabbage crusher or pounding tool to get the juices flowing. Pack the cabbage mixture into the clean jar rather tightly.
Add just enough water to bring the liquid level. 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.
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. Massage shredded cabbage until softened and juices are released. Press the massaged cabbage firmly into 1 or 2 glass jars until almost full.
Leave at least 1 inch space on top. Then cover cabbage with enough spring water or coconut water to completely cover the shredded cabbage. In most recipes salt is used for pickling but some people make a choice to reduce their salt intake.
To make sauerkraut low sodium we ll do it in a very traditional way we will let cabbage ferment on it s own without any help of additional ingredients namely we will prepare saltless sauerkraut. Salt free sauerkraut recipe 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.
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.
Place about one third of the cabbage in a large clean bowl and sprinkle with 1 tablespoon salt. Using clean hands vigorously knead the salt into the cabbage until the cabbage starts to release a little liquid. Pack into jars and add 1 tablespoon salt to each jar.
Cover and shake to distribute the salt. Allow to sit out for an hour until the cabbage wilts. Smash to release juices.