Sauerkraut, my version
Sauerkraut, my version

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sauerkraut, my version. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sauerkraut, my version is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Sauerkraut, my version is something which I’ve loved my whole life. They are fine and they look wonderful.

Fermentation signs for sauerkraut to monitor and tweak. Five years into my sauerkraut making journey, not only did I have a second refrigerator - and a garage to house it, but I also had access to. A step by step explanation and demonstration of making sauerkraut. Follow this USDA approved method for an easy way to have your own sauerkraut at home.

To begin with this recipe, we have to first prepare a few components. You can cook sauerkraut, my version using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sauerkraut, my version:
  1. Get 6 cup finely shredded cabbage
  2. Get 1/2 cup marbles
  3. Make ready 1 1/2 tsp kosher salt
  4. Get 1 pints jar
  5. Take 1 medium bowl
  6. Prepare 2 large rubber bands

In this session, we are going to look at the technique of dry salting to make sauerkraut. Sauerkraut is one of the greatest probiotic foods. Sauerkraut is native to Eastern Europe, especially places like Germany, Poland and Russia where cabbage is considered a staple ingredient. I have three jars of sauerkraut and I have no idea what to do with them.

Steps to make Sauerkraut, my version:
  1. Mix the salt and cabbage very well. Pack into jar.
  2. Put a large piece of cabbage over the top of the shredded cabbage in the jar add marbles to hold down the cabbage.
  3. Brine will naturally form if more brine is needed, mix a quarter cup of water with half a teaspoon of kosher salt.
  4. Let the jar sit a week in a bowl. In case it overflows. Cover with paper towels or a handkerchief held with rubber bands
  5. Use non chlorinated water and salt with non iodized salt both kill germs and bacteria. If you do fermentation might not take effect.

Sauerkraut is native to Eastern Europe, especially places like Germany, Poland and Russia where cabbage is considered a staple ingredient. I have three jars of sauerkraut and I have no idea what to do with them. My husband doesn't like it, but I generally do. Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.

So that is going to wrap this up with this special food sauerkraut, my version recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!