30
Mar
Sauerkraut is made by a process of pickling called lactic acid fermentation. Lactic acid acts as a preservative and is very beneficial for our gut health.
Massage the salt into the cabbage for 5 mins wait 5 mins then repeat.
How do you make homemade sauerkraut. Depending on how long you like your cabbage ribbons you can halve each quarter again for shorter strands in a large mixing bowl sprinkle the salt on top of the cabbage. Massage the salt into the leaves with your hands for about 5 minutes until leaves are beginning to feel wilted and watery. Shred the cabbage thinly a food processor makes light work of this.
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. 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. 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.
Sauerkraut is made by a process of pickling called lactic acid fermentation. Cabbage contains beneficial bacteria that convert natural sugars found in the cabbage into lactic acid. Lactic acid acts as a preservative and is very beneficial for our gut health.
Health benefits of sauerkraut. You need 2 ingredients to make good sauerkraut. All you need is salt and cabbage and with oktoberfest being here now is the perfect time to start some.
Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well.
Let sit for 15 minutes. If you re making homemade sauerkraut you ll need to start with fresh cabbage. Very fresh cabbage from the garden or farmers market works best because it has a high water content which means more juice for your brine.
After tossing any bruised leaves into the compost bin you ll core the cabbage and then slice it very thinly. Toss the shredded cabbage with salt. Put 4 1 2 pounds 2 0 kg of shredded green cabbage into a large bowl.
Add 3 tablespoons 50 g of fine ground salt and use a spoon to mix the cabbage. If you prefer to calculate the ratios of cabbage and salt needed instead of going off a measurement weigh your cabbage and add about 2 of the cabbage s weight in salt.