A Super Easy Sauerkraut Recipe I'd Rather Be A Chef from www.idratherbeachef.com
Introduction
If you are a fan of fermented foods, then you must try making sauerkraut at home. Sauerkraut is a traditional German dish made from shredded cabbage that has been fermented with salt. It is a healthy and tasty addition to any meal, and it is incredibly easy to make at home. In this article, we will show you how to make sauerkraut step-by-step.
Ingredients
To make sauerkraut, you will need the following ingredients: - 1 head of cabbage - 1 tablespoon of sea salt - 1 tablespoon of caraway seeds (optional)
Equipment
You will also need some equipment to make sauerkraut: - A large mixing bowl - A sharp knife or mandoline slicer - A large glass jar or crock - A weight to keep the cabbage submerged in the brine (a clean rock or a smaller jar will work) - A cloth or lid to cover the jar
Instructions
Follow these simple steps to make your own sauerkraut: 1. Start by removing the outer leaves of the cabbage and discarding them. Cut the cabbage into quarters and remove the core. 2. Using a sharp knife or mandoline slicer, shred the cabbage into thin strips. 3. Place the shredded cabbage into a large mixing bowl and sprinkle with sea salt. 4. Use your hands to massage the salt into the cabbage for about 5 minutes. This will help to release the water from the cabbage. 5. Add the caraway seeds (if using) to the cabbage and mix well. 6. Transfer the cabbage mixture to a large glass jar or crock. Use a wooden spoon or your hands to pack the cabbage down as tightly as possible. 7. Pour any remaining liquid from the mixing bowl over the cabbage. The cabbage should be completely submerged in liquid. If not, add a bit of water until it is. 8. Place a weight on top of the cabbage to keep it submerged in the liquid. This could be a clean rock, a smaller jar, or any other weight that fits inside the jar. 9. Cover the jar with a cloth or lid and place it in a cool, dark place. The ideal temperature for fermenting sauerkraut is between 60-75°F (15-24°C). 10. Check on the sauerkraut every day or two to ensure that it is still submerged in the liquid. If not, add more water as needed. 11. After about a week, taste the sauerkraut to see if it is ready. The longer you ferment it, the tangier it will become. Once it reaches your desired level of tanginess, transfer it to the fridge to slow down the fermentation process.
Nutrition
Sauerkraut is a great source of probiotics, which are beneficial bacteria that help to support a healthy gut. It is also low in calories and high in fiber, vitamin C, and vitamin K. However, it is high in sodium, so be sure to consume it in moderation if you are watching your sodium intake.
Conclusion
Making sauerkraut at home is a fun and easy way to add a healthy and delicious fermented food to your diet. With just a few simple ingredients and some basic equipment, you can make your own homemade sauerkraut in no time. Give it a try and enjoy all of the benefits that this tasty dish has to offer!
