Sauerkraut
Sauerkraut

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sauerkraut. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sauerkraut is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Sauerkraut is something which I have loved my whole life.

In an extra-large bowl, combine salt and cabbage. I can make organic sauerkraut for much less than that. And the process of making sauerkraut is quite simple, so the work involved doesn't mitigate the savings.

To get started with this particular recipe, we must prepare a few ingredients. You can have sauerkraut using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sauerkraut:
  1. Prepare 1 white cabbage
  2. Take 1 large onion
  3. Get 2 tsp cumin seeds
  4. Prepare Salt

Sauerkraut is a type of fermented cabbage with major health benefits. Weighting and Pressing Kraut in a Crock. Place shredded cabbage and salt in a large fermentation crock or bowl. Instead of pounding, weigh the cabbage down with heavy bowls or pebbles.

Instructions to make Sauerkraut:
  1. Finely shred the cabbage and onion.
  2. Place your glass jar on a scale and zero it. Add the veg and seeds and then cover all the veg with water - note the weight of the veg plus water.
  3. Pour the water back out into a bowl or jug. Add 2.5% of the total weight (veg plus water) worth of salt to the water to create salt water.
  4. Pour the salt water back in and use a plastic bag filled with water to keep the veg submerged in the salt water.
  5. Leave for 3-7 days until fermented, then store in the fridge.

Press on the weights regularly to draw the natural juices out of the cabbage and submerge the cabbage slowly in the brine. Sauerkraut is a traditional fermented food made by allowing shredded cabbage and salt to ferment over a period of time. After fermenting for a period of weeks or months, it produces a potent sour side dish that is rich in beneficial bacteria. 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.

So that is going to wrap this up for this exceptional food sauerkraut recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!