Recipe of Tex's Small Batch Sauerkraut in 12 Minutes for Young Wife

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tex's small batch sauerkraut. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tex's Small Batch Sauerkraut is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Tex's Small Batch Sauerkraut is something that I’ve loved my entire life.

The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. Color and texture changes during fermentation. There are many variables which contribute to different outcomes—the cabbage itself, the amount of salt, season.

To begin with this recipe, we have to first prepare a few components. You can cook tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tex's Small Batch Sauerkraut:

1. Take 1 medium white or red cabbage
2. Get 1 1/2 tbsp kosher or sea salt
3. Make ready 2 tsp caraway seeds (optional)
4. Get 1 1/2 liter (or larger) Kilner or clip lid jar
5. Take 50 marbles in a sandwich bag

Small-batch producers will let the cabbage sit in barrels for upwards of a year to let the product slowly ferment before it even needs to be bottled, and as long as it's refrigerated and sitting in brine, the kraut can last indefinitely. Lacto-fermented kraut is touted for its health benefits like vitamins C and K, and. She usually makes a much larger batch for holidays with the family. This was originally her mother Ruth's recipe.

Steps to make Tex's Small Batch Sauerkraut:

1. Cut the cabbage into quarters and slice crossways
2. Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. - After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. - Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine.
3. Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. - Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process.
5. Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. - The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though.
6. After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up.

But she changed it to use the My preferred brand of kraut is Snow Floss. This is the only way I can eat sauerkraut. I'm also happy to say my two-year-old loves sauerkraut. This proven small-batch method will help you: Gain confidence and experience with fermentation. Perfect for creating live cultures of sauerkraut, kimchi, pickles and much more.

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