13
Feb
Sour and richly complex sauerkraut is a vibrant fermented food with deep flavor. Place crock weight over cabbage.
While making sauerkraut at home can seem complicated it s actually marvelously easy.
Recipe for homemade sauerkraut. If cabbage mixture is not covered by 1 2 inches of liquid make enough brine to cover by 1 2 inches. To make brine combine 4 1 2 teaspoons canning salt per 1 quart of water in a saucepan. Bring to a boil until salt is dissolved.
Cool brine before adding to crock. Place crock weight over cabbage. The weight should be submerged in the brine.
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. 1 500 ml or preferably 750 ml bottle sauerkraut sauerkraut is good 2 1 thick pork chops trimmed of most of the fat or equivalent amount of sliced pork tenderloin pork chops are best. Some fat is good.
Before you start making this german sauerkraut recipe make sure to sterilize all equipment especially the mason jar. Simply pour boiling water over it then let it dry naturally. The cabbage must be covered with its liquid brine to avoid that mold starts growing.
To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water kills off the spoilage bacteria and fermentation begins. You will need a salt concentration between 0 6 and 2 percent which equals 3 4 to 2 teaspoons of table salt per pound of prepared cabbage.
Homemade sauerkraut is easy to make on your own using 5 simple ingredients and a food grade plastic bucket. Eat on its own or on a sandwich. Screw a plastic lid onto the jar.
Place the jar in a rimmed pan to catch any overflow and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1 4 weeks. After it s done fermenting store the sauerkraut in the refrigerator.
Sour and richly complex sauerkraut is a vibrant fermented food with deep flavor. While making sauerkraut at home can seem complicated it s actually marvelously easy. And you only need two ingredients.
Prep time 20 mins.