How to Make Yummy A Farmhouse Recipe for Sauerkraut

A Farmhouse Recipe for Sauerkraut. Homemade sauerkraut recipe is an easy and gut healthy way to get probiotics. The perfect side to a meal, this fermented raw sauerkraut will become a staple. Finding beauty in our everyday life in the farmhouse. need help with your blog's photos? check out my stock photos.

Enjoy delicious, crisp, perfectly salty kraut for months! Sauerkraut is included in protocols like the GAPS diet to seal and heal the gut. Many people report that sauerkraut soothes and helps improve their digestion. You can have A Farmhouse Recipe for Sauerkraut using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of A Farmhouse Recipe for Sauerkraut

1. You need 1 kg of Cabbage.
2. Prepare of [A].
3. It's 20 grams of Coarse salt.
4. Prepare 5 grams of Caraway seeds.
5. Prepare of [B].
6. Prepare 1 of leaf Bay leaf.
7. It's 1 of Red chili pepper.

Thanks to *Midwest Living* for this awesome recipe and the excellent alternatives featuring midwest-region crops. Making your own sauerkraut may seem like a daunting task, but it's actually easy to prepare and just needs a little bit of babysitting as. This sauerkraut has all the flavor and probiotic benefits of a traditional fermented kraut but with less salt. The cabbage has a great crunch and tang along with the.

A Farmhouse Recipe for Sauerkraut step by step

1. Remove the core and outer leaves from the cabbage, and slice the remainder thinly with a slicer or mandoline..
2. Add the [A] ingredients to the finely shredded cabbage, and massage lightly until it starts to release moisture..
3. Put the cabbage in an easy-tsukemono (pickling) container. Make sure to include the moisture that came out when you massaged it..
4. Cover the shredded cabbage with one of the whole outer leaves..
5. Weigh down the cabbage (if you are using an easy-pickling container, make sure you screw the top on tight, otherwise put on another weight) and leave to rest in a cool dark place for about a week. Some scum in the form of foam may rise to the top. If it does, remove it..
6. When a lot of moisture has come out of the cabbage and the cabbage itself has turned yellow and sour, it's done..
7. Transfer to sterilized jars, and keep in a cool dark place. It keeps for about 2 weeks..
8. The sourness is from the lactic acid. You can enjoy sauerkraut the same way as you would eat pickles. You can use it in salad or in simmered dishes..
9. My recipe for simmered sauerkraut..

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. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products. Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.