How to Make Yummy Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients

Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients. This sauerkraut recipe has become the most popular recipe on this site When I see it running low, I head out and get some more red cabbage and start up another batch. Sauerkraut made with Red Cabbage is far superior in my opinion. Wash heads under running water, shake excess water off.

Next online cooking class will be on How To Make Tempeh From Scratch - you can enrol in the self-pace course here: https. Sauerkraut is not difficult to make, but you do need to keep an eye on it. Making your own fermented vegetables at home is a great way to always have a probiotic food on hand that your body will love and thank you for. You can have Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients

1. It's 1 of whole head Cabbage.
2. You need 1/2 can of Anchovies.
3. It's 200 ml of ＊Sake.
4. Prepare 50 ml of ＊Vinegar.
5. You need 2 of ＊Bay leaves.
6. You need 1 tsp of ＊ Black pepper (whole).
7. It's 1 of cube ＊Chicken soup stock.
8. You need 4 tbsp of Olive oil.
9. It's 2 tsp of Salt.

Sauerkraut is cabbage preserved through the application of salt and time, a process To process the outer leaves, stack them neatly on top of each other with the stalks facing towards you. Sauerkraut is traditionally made with cabbage, but any vegetable can be sliced or grated and processed in the. Wash, drain, and trim the outer leaves off your cabbage. Cut each head into halves or quarters to remove the core, then use a.

Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients instructions

1. Finely julienne the cabbage and mix together with the anchovies and olive oil. Turn on the heat, cover with a lid, and steam until wilted..
2. Coat the cabbage with the oil, add the ＊ ingredients, cover with a lid, and simmer until the liquid is gone..
3. (I am using whole black pepper in this picture, but you can use other spices as you like.).
4. Once the moisture is gone....
5. ...season with salt..
6. It's done! If you like, serve it with some mustard..

Each generation made "kraut" on this very same farm; this recipe and method have remained intact with a few simple ingredients and manual tools…My I've escaped to the family farm for a bit this summer, just in time for making sauerkraut. It's an annual summertime tradition carried on by my. Pour any brine left in your bowl over the cabbage and push down again to make sure everything is packed as tightly as possible. For the best sauerkraut, use firm heads of fresh cabbage. After adding prepared vegetables and brine, insert a suitably sized dinner plate or glass pie plate inside the fermentation container.