30
Jul
Prep time 30 minutes. As it s fermenting keep the sauerkraut away from direct sunlight and at a cool room temperature ideally 65 f to 75 f.
Thoroughly wash a large tub or bowl we used on the size of a small washing up bowl then rinse with boiling water from the kettle.
Home made sauerkraut recipe. Quarter cabbages and remove cores. In an extra large bowl combine salt and cabbage. With clean hands squeeze cabbage until it wilts and releases liquid about 10 minutes.
If desired add optional ingredients. Thoroughly wash a large tub or bowl we used on the size of a small washing up bowl then rinse with boiling water from the kettle. Make sure that your hands and everything else coming into contact with the cabbage are very clean.
Combine water 1 2 of the vinegar and onion in a pot over high heat. Add cabbage sea salt celery seed onion powder garlic powder and black pepper. Pour the remaining vinegar over cabbage mixture.
Cover pot and bring water to a boil. Cook mixture for about 3 minutes. 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. Enjoy delicious crisp perfectly salty kraut for months.
Only takes 30 minutes of hands on prep. This traditionally made sauerkraut is brimming with healthy probiotics. Prep time 30 minutes.
Total time 14 days 30 minutes. Place it on top of the packed down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine.
If the brine doesn t completely cover the cabbage and weight top off with a 2 solution of salt water 1 teaspoon salt per cup of water. Screw a plastic lid onto the jar. You only need two ingredients to make this german sauerkraut recipe.
5 from 7 votes. Print recipe pin recipe. Prep time 20 mins.
Cook time 0 mins. Total time 20 mins. 1 medium head of 1 3 kg white cabbage outer leaves removed.
I have made home made sauerkraut for a couple of years now and this is the very simple recipe i have followed other than the garlic which adds a nice flavor. If garlic doesn t like you then skip it and trust me you will get some great sauerkraut. Most crocks ferment a minimum of 4 liters of sauerkraut.
Use 8 pounds of cabbage and cup fine sea salt prepare the cabbage and salt exactly as described above but pack it into a stoneware crock. Cover the cabbage with stoneware weights seal the crock and fill its well with water to complete the airlock. If after 24 hours the liquid has not risen above the cabbage dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days. As it s fermenting keep the sauerkraut away from direct sunlight and at a cool room temperature ideally 65 f to 75 f.