Kraut pounder (optional) Carrot and garlic for flavoring a batch of sauerkraut. Purchase Ingredients In this recipe, we make Sweet Garlic Sauerkraut: cabbage lightly seasoned with carrots and garlic. It’s a popular flavor, even for children. If you prefer to ferment cabbage on its own, follow...
While it's easy to make sauerkraut, there are a few things you should keep in mind to make sure that your kraut comes out perfectly every time. Use very fresh cabbage because it has a higher water content than older cabbage and will make a better brine. Shred the cabbage very thinly (...
But how can you this leftover liquid whey? Here are a few ideas: Use it in place of water when you’re making broth or soup for an extra rich broth. Use it in place of water for baking bread or pastries. Add it to your smoothies of an extra protein boost. If you have a ...
Above 90° Fahrenheit (32° Celsius), the kraut will ferment in just seven to ten days, but most of the work will be done by homofermentative bacteria, which produce lactic acid but not acetic acid and other flavors which contribute to the complex flavor of really good sauerkraut. Vegetable...
Mix the vegetables with the ginger-chili-onion-garlic paste. Mix thoroughly, then stuff into jars. I find two quart-sized mason jars are just about right, but you can also use more pint jars, or a single larger crock or jar. Pack it tightly, and put something on top to weight it do...
Storage: Kraut can be refrigerated, submerged in brine for up to 6 months. [/print_this] Is My Kraut OK?Be sure to close your jars very tightly. Lacto-fermentation is a anaerobic process and the presence of oxygen, once the fermentation has begun will ruin the final product. A sign of...
Once a fermented food has soured (gone tangy), it can be repacked into clean jars and stored in the refrigerator for at least four to five months, assuming there is any left. This is doubtful, because fermented vegetables are so delicious and nutritious that they become the go-to food ...
This is especially true for those foods that come premade in jars. Were they fresh before they went in, and did they even need to be fresh beforehand? It’s anyone’s guess. So, when someone comes to you with a jar of sauerkraut, and you ask when they opened it, they probably will...
Put the lid on your jar, but don’t screw it tight as the ferment will emit CO2 as it progresses. The lid is purely to keep insects out. Kilner jars with the rubber seal removed work for this, and can help to hold down whatever you are using to keep things submerged. Alternatively,...
This makes botulism the potential scourge of home canning, where non-acid foods are boiled and sealed in glass jars, then stored at room temperature (non-acid, no oxygen). Many will tell you this is why pressure cookers were invented: to elevate food temperatures for canning to above the ...