Easiest Way to Make Perfect Fermented Sauerkraut Batch 9

Fermented Sauerkraut Batch 9. Let 's slice the cabbage thin. It can be frustrating to put time, effort and money into fermenting a batch of sauerkraut only to have it turn to mush, taste way too salty or even grow a layer of mold. In today's video, I am taking you thru the whole process of fermenting cabbage to make sauerkraut; from cabbage head to a big sauerkraut and brat dinner!

If more sugar were added the fermentation will continue. Happily, fermented sauerkraut is incredibly easy to make and you can assemble a quart at home for a fraction of the cost. All you need is cabbage, salt, and A basic batch of sauerkraut is cabbage that has been massaged with salt and packed into a container to ferment for a period of one to six weeks. You can have Fermented Sauerkraut Batch 9 using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fermented Sauerkraut Batch 9

1. Prepare 8 cups of thinly sliced cabbage.
2. It's 1 teaspoon of caraway seeds.
3. It's 12 of juniper berries.
4. You need 1 tablespoon of coriander seeds.
5. You need As needed of 4% salt water solution.
6. It's 1-1/2 tablespoons of pink Himalayan salt.
7. You need 1 leaf of from outside of cabbage.

This sauerkraut recipe has become the most popular recipe on this site and for good reason. It's a very simple ferment to make and never fails to transform into a delicious treat. When I see it running low, I head out and get some more red cabbage and start up another batch. Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotics.

Fermented Sauerkraut Batch 9 step by step

1. Let's slice the cabbage thin. Loosen the leaves apart..
2. Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours..
3. Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down..
4. Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture..
5. Add leaf, then the weight, top off with the salty water..
6. Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!.

Could you please tell me if soft /mushy sauerkraut is still safe to eat. I usually have really good results, but this last batch is soft and mushy. They are coarse, and may harbour Linda Ziedrich says, "Start tasting the sauerkraut after two weeks. As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be Here is the recipe written by Dayna and the step by step process photographed by Kym in making her latest batch.