How to Prepare Sauerkraut in 21 Minutes for Family

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sauerkraut. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Sauerkraut is probably the most well-known lacto-fermented vegetable. Whether you add a secret ingredient to your homemade sauerkraut or keep it basic, kraut has a slew of health benefits. Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with Sauerkraut is made by a process called lacto-fermentation.

Sauerkraut is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Sauerkraut is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook sauerkraut using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sauerkraut:

1. Prepare 1 head spring cabbage, about 450-500g when shredded
2. Make ready 1 medium carrot
3. Get 3 garlic cloves, peeled and roughly chopped
4. Get 10 g good quality sea salt
5. Get 1 dried chili, deseeded and snipped into little pieces with scissors
6. Prepare 1 tsp caraway seeds
7. Take 1 tsp black mustard seeds
8. Get 1/2 tsp fennel seeds

Homemade sauerkraut, all salty and sour, is brilliantly easy to make at home. All you need is two Sauerkraut is a traditional fermented food made by allowing shredded cabbage and salt to ferment. Sauerkraut recipes with photos and tips for making homemade sauerkraut in a mason jar or crock. Simple fermentation process rich in probiotics and enzymes.

Instructions to make Sauerkraut:

1. This amount of cabbage makes less than one 1 litre jar, kilner or an ordinary jar with a well-fitting lid.
2. Shred the cabbage quite finely, discarding any blemished outer leaves but save one. Julienne or coarsely grate the carrot.
3. Place the vegetables with the garlic in a large bowl, add the salt and rub it into the cabbage with your hands for a couple of minutes. Cover the bowl with a clean cloth and leave for a few hours, up to overnight.
4. Rinse the jar with boiling water. Add the spices and chili and toss them through the cabbage with your hands. Put the cabbage into the jar in four or five goes, packing it tightly in with a handle of a wooden spoon or a meat mallet. Pour any left juices over the top.
5. Rinse the spare leaf and press it into the jar on top of the cabbage – ideally there should be enough juice to cover it, the leaf is there to keep it immersed. Weigh the leaf down with a clean large pebble, a cup or a small bowl, anything that will fit into the jar. Leave it open but cover with a piece of muslin or a clean cloth.
6. After 24 hours check if the cabbage has not floated to the top, press it down again with the wooden spoon to get rid of any trapped air, recover with the leaf, bowl and the cloth and keep it in a cool, darkish spot. The fermenting will take between 1 – 3 weeks, depending on the season and the temperatures.
7. After a week start tasting the sauerkraut. When it’s sour and tart enough for you, discard the leaf, close the jar with the lid and keep the sauerkraut in the fridge.

Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of Making sauerkraut at home can really save some money—a jar of fermented sauerkraut can cost. Why is this sauerkraut better for you? During fermentation, billions of beneficial bacteria are produced. They always had kielbasa and sauerkraut among the holiday feasts.

So that is going to wrap this up with this exceptional food sauerkraut recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!