A healthy gut microbiome means improved gut health, and… Better overall health. Big wins all around. Note: If this is your first time making sauerkraut, learn how to choose the best cabbage for sauerkraut, and review my tutorial: Absolutely the Best Homemade Sauerkraut Recipe {In a Jar}...
Tips for Making Sauerkraut 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...
An approachable, easy going sauerkraut, this red cabbage apple ginger kraut fits the bill for anyone in the market for a mellow ferment.
“The crunchiness of this kraut really shines with the fennel, but if you don’t have that much fennel lying around, you can certainly use this recipe to make a standard cabbage kraut with these seasonings. When life gives you fennel, you make fennel sauerkraut. Or at least I do.”– H...
Ruby red kraut has sass. It’s like the sexier, sleeker, red lipstick-wearing sister of sauerkraut. And Ms. Ruby packs a healthful punch into one little jar. The secret is in the red cabbage: The compounds that give the vegetable its distinctive dark color, anthocyanins, also act as ...
Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have loose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air ...
1/2 cup confectioners sugar for dusting Directions Remove basket from fryer prior to heating oil. Heat oil to 375°F. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering the funnel hole wit...
Making Sauerkraut Written bySandor Katz Posted onApril 27, 2012 128 Sandor Ellix Katz, the creator of this site, has earned the nickname “Sandorkraut” for his love of sauerkraut. This is Sandorkaut’s easy sauerkraut recipe from his book Wild Fermentation: The Flavor, Nutrition, and Craft...
Put the kimchi into an air-tight sealed plastic container or glass jar. You can eat it fresh right after making or wait until it’s fermented. I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the...
Screw on a loose lid and cover with a clean cloth (or use a kraut cap airlock) for approximately 7-10 days, depending on temperature. Warmer locations will take less time, while cooler ones will take about 10 days. Allow to ferment in a cupboard or counter-top space out of direct sunl...