Fermented Sauerkraut Batch 9
Fermented Sauerkraut Batch 9

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fermented sauerkraut batch 9. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fermented Sauerkraut Batch 9 is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Fermented Sauerkraut Batch 9 is something which I’ve loved my whole life. They’re fine and they look fantastic.

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! The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fermented sauerkraut batch 9 using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fermented Sauerkraut Batch 9:
  1. Get 8 cups thinly sliced cabbage
  2. Take 1 teaspoon caraway seeds
  3. Make ready 12 juniper berries
  4. Prepare 1 tablespoon coriander seeds
  5. Make ready As needed 4% salt water solution
  6. Take 1-1/2 tablespoons pink Himalayan salt
  7. Take 1 leaf from outside of cabbage

Sauerkraut juice packs a strong flavor, and is unparalleled as a digestive tonic or hangover cure. I have my first batch of sauerkraut fermenting away. As I didn't have a crock, I've just put it in a preserving jar and packed it down using a whole leaf to keep it submerged as I read you can do. Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotics.

Steps to make Fermented Sauerkraut Batch 9:
  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. Our unique date setting tool makes tracking You can know EXACTLY when your ferment started, when it's complete, and how long it's been stored–for incredible tasting batches every time! They are coarse, and may harbour Linda Ziedrich says, "Start tasting the sauerkraut after two weeks. Happily, fermented sauerkraut is incredibly easy to make and you can assemble a quart at home for a fraction of the cost.

So that is going to wrap this up for this exceptional food fermented sauerkraut batch 9 recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!