02
Sep
Occasionally studded with fragrant caraway seeds sauerkraut has a long shelf life due to that fermentation. Any color cabbage will work but the fresher it is the more crisp the finished sauerkraut will be.
Shred the cabbage thinly a food processor makes light work of this.
Recipes for making sauerkraut. 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.
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. 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. 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. 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. 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. Sauerkraut is one of my favorite fermented foods. How to make homemade sauerkraut.
A few tips for making the best homemade sauerkraut. Use the freshest cabbage available. Any color cabbage will work but the fresher it is the more crisp the finished sauerkraut will be.
I love making kraut with fresh picked cabbage from my garden or farmers market. Homemade sauerkraut all salty and sour is brilliantly easy to make at home all you need is two simple ingredients. And then plenty of time to allow probiotics to do their work producing a vibrantly complex and delicious food.
Keep your hands and any metal object out of the crock. Use wooden spoons and mashers and glass or crockery for dipping and weighting. The best and freshest ingredients will yield the best sauerkraut.
You can make relish with your old tough cabbage but use your young fresh tender cabbage for your sauerkraut. 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.