14
Mar
To put it fairly simply. There is beneficial bacteria present on the surface of the cabbage and in fact all fruits and vegetables.
Massage the salt into the cabbage for 5 mins wait 5 mins then repeat.
How do u make sauerkraut. Pound shredded cabbage that you ve salted until it makes a brine. Then seal and store the sauerkraut for about 2 weeks at room temperature before you enjoy it. If you re short on time make a quick sauerkraut by boiling shredded cabbage with vinegar and spices.
Use the hot sauerkraut immediately or chill it for up to 2 weeks. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins wait 5 mins then repeat.
You should end up with a much reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns. To make traditional sauerkraut all you need is cabbage and salt.
However if you want to amp up the flavor a bit you can add additional ingredients. Josh recommends apple onion and caraway. These flavors work really well with german dishes.
Start with a head of cabbage. Before you do anything to it weigh it. Write down the weight you ll need this to calculate how much salt to use later.
Peel off the outer leaves of the cabbage. These tend to be dirty or damaged. You don t want them in your sauerkraut.
How to make sauerkraut. For a 2 liter jar of kraut you ll need about 2 heads of cabbage. Remove the outer leaves and then using a sharp knife cut the cabbage in half.
Sauerkraut is a side dish of finely shredded raw cabbage fermented through lactic acid bacteria which gives it its signature sour flavor. Occasionally studded with fragrant caraway seeds sauerkraut has a long shelf life due to that fermentation. It will last for months when kept in a cool dry place like a cellar and even longer if kept in the fridge.
Rinse the cabbage again in cool water and place on cutting board. 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.
Add 1 teaspoon of the salt and with your hands massage it into the cabbage. 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. Open for full recipes in this video i m going to show you guys how to make your own sauerkraut.
These recipes are super simple and easy plus they are ful. Sauerkraut is made by a process called lacto fermentation. To put it fairly simply.
There is beneficial bacteria present on the surface of the cabbage and in fact all fruits and vegetables. Lactobacillus is one of those bacteria which is the same bacteria found in yogurt and many other cultured products.