Sauerkraut, my version. Mix the salt and cabbage very well. Put a large piece of cabbage over the top of the shredded cabbage in the jar add marbles. This is my Minnesota version of a vintage German slaw served at church suppers.
Being of German descent, the love of sauerkraut runs through my veins, and I eat it every chance I get.
This post is an easy recipe for the BEST sauerkraut EVER, and is perfect for the beginning fermenter.
I like to call it a gateway fermentation recipe.
You can have Sauerkraut, my version using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sauerkraut, my version
- Prepare 6 cup of finely shredded cabbage.
- You need 1/2 cup of marbles.
- You need 1 1/2 tsp of kosher salt.
- You need 1 pints of jar.
- Prepare 1 medium of bowl.
- Prepare 2 large of rubber bands.
Creamy kraut and mushroom noodles - With a creamy mushroom sauce and some delicious Frank's kraut, my family loves this dish! Chicken noodle soup with sauerkraut - This is another classic German dish and when they talk about chicken soup being great for colds and flu, I am pretty sure this is the version that they are referring to. This is only a miniature version of what making of sauerkraut was in my home. Want to learn how to make sauerkraut at home?
Sauerkraut, my version step by step
- Mix the salt and cabbage very well. Pack into jar..
- Put a large piece of cabbage over the top of the shredded cabbage in the jar add marbles to hold down the cabbage..
- Brine will naturally form if more brine is needed, mix a quarter cup of water with half a teaspoon of kosher salt..
- Let the jar sit a week in a bowl. In case it overflows. Cover with paper towels or a handkerchief held with rubber bands.
- Use non chlorinated water and salt with non iodized salt both kill germs and bacteria. If you do fermentation might not take effect..
For this easy homemade sauerkraut recipe, choose fresh, firm heads of cabbage and use canning, pickling or kosher salt (not iodized salt). To ensure success, pack the cabbage mixture into the container as tightly as. I removed the sausage and started to follow the recipe from that point by adding the rinsed and drained Sauerkraut. Many forms of sauerkraut are on the market today: raw sauerkraut is simply sauerkraut that fresh instead of canned. Kimchi is another name for sauerkraut and its usually a spicy version.