Best German Sauerkraut Recipe

Keto Sauerkraut Recipe Ketofocus

WEBAdd to the mason jar. Add a few spoonfuls to a clean, dry mason jar. Press down the cabbage as you add it with each spoonful. Keep adding …

Rating: 4.7/5(3)
1. Shred the cabbage into thin strips using a knife, mandoline slicer or food processor.
2. Place the cabbage shreds in a large bowl along with salt, fennel and coriander.
3. Press the liquid out of the cabbage by smashing it using a spoon or meat hammer. The combination of the pressing action and salt will help release the fluid from the cabbage. This will take about ten minutes.
4. Add a few spoonfuls to a clean, dry mason jar. Press down the cabbage as you add it with each spoonful. Keep adding cabbage and pressing it down until the liquid rises above the cabbage and the liquid is about an inch from the top of the jar. This will allow room for expansion during fermentation.

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German Sauerkraut Recipe Homemade From Scratch!

WEBJan 3, 2020 · STEP 3: Pack the cabbage into a clean (sterilized) large mason jar and pour all the liquid on top. Use your fist or a pestle to push …

Rating: 5/5(15)
1. Remove the outer leaves of the cabbage, then weigh it on a kitchen scale.
2. Use 1-1.5% of salt. If your cabbage weighs 1 kg, use 10-15 grams of salt. Mine weighed 1.3 kg and I used 20 grams of sea salt.
3. Now cut the cabbage into quarters and trim out the core. Using a sharp large knife, slice each quarter down its length into very thin ribbons. The thinner you will cut the cabbage, the better will be the result. You can also use a mandolin, however, please watch your fingers!
4. Transfer the sliced cabbage to a large and clean mixing bowl and add the salt. Wash your hands and then start massaging/kneading the cabbage. Squeeze it and massage it for 5-10 minutes, don't be gentle.

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Easy Homemade Keto Sauerkraut Recipe (with Video)

WEBAug 8, 2023 · 1 large carrot, 1 small white onion, ¼ cup fresh dill, 2 cloves garlic, 1 tablespoon caraway seed. Pack all ingredients together into a …

Rating: 5/5(50)
1. Discard the outer leaves but save one or two of the clean inner ones, if needed, to press down the final mixture and keep all contents under the brine.
2. Shred cabbage into thin slices. Dice or slice any of the optional add-ins.
3. Combine the cabbage and salt in a large bowl. Mix with your hands, squeeze and massage as you go.
4. Leave the salted cabbage to sit for about 20 minutes and break down. Liquid will slowly pool up.

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