Best Homemade Sauerkraut Recipe Ever

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Web1 head cabbage, cored and shredded ¾ teaspoon sea salt ½ teaspoon celery seed ½ teaspoon onion powder ½ teaspoon garlic powder ground black pepper …

Rating: 5/5(68)
Total Time: 25 minsServings: 8Calories: 45 per serving

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WebHomemade Sauerkraut Ingredients 1 head of cabbage 2 tablespoons salt 1 teaspoon fennel seeds 1 teaspoon coriander seeds Keto Sauerkraut

Rating: 4.7/5(3)
Servings: 10Cuisine: AmericanCategory: Condiments & Dressings1. 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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WebTIP: I always shred one peeled apple into the mix because I read that it helps keep the sauerkraut mild. It's optional of course. Step …

Rating: 5/5(2)
Total Time: 35 minsCategory: CondimentsCalories: 22 per serving1. Add all the ingredients to a large bowl. Using a potato masher or cabbage pounder, stir and press the mixture for 2-4 minutes until it starts to break down and you see a bit of juice being released.
2. Let the bowl sit, covered, for 30 minutes. You can stir and press again if you'd like or not - it's up to you.
3. Press the cabbage mixture down into a wide-mouth mason jar with a wooden spoon, removing as much air as possible. Add room temperature water (filtered if on city water) to cover the cabbage about 1/2-inch. Use a glass fermenting weight to keep the cabbage submerged.
4. Attach an Easy Fermenter Lid and set the dial to the day of the month. Let jar sit on counter for 2 weeks. Remove special lid and replace with a regular storage lid before placing in the refrigerator for another week.

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WebSauerkraut (aka pickled, fermented cabbage) is high in vitamin C and very low in carbs. All you need is cabbage, salt and a jar. …

Rating: 4.7/5(145)

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WebSTEP 1: Remove the outer leaves of the cabbage. 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. You can also use a …

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WebHot Pack: Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill sterilized jars rather firmly with sauerkraut and juices, leaving 1/2-inch headspace. …

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WebCut enough to measure 7.5 pounds of shredded cabbage into a large mixing bowl or two. Add 5 tablespoons of Himalayan salt to the cabbage in the bowl and leave it to wilt for about 30 minutes. If you are …

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WebWith very clean hands (or using gloves) squeeze and mix cabbage and salt for several minutes, until it decreases in volume and starts producing juices. 1.5-2 pounds shredded …

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WebYes, sauerkraut is keto! Just like cabbage, sauerkraut is low in carbohydrates and easy to enjoy abundantly on a keto diet. However, watch for sugar …

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WebIn 100 grams, it contains just 39 calories, approximately 1 gram of protein, 2.6 grams of fat, 4.2 grams of total carbs, out of which 2.8 are fiber. That leaves it with only 1.4 grams of net carbs. That amount of …

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WebAdd the shredded cabbage. Add sauerkraut, lemon juice, water, chicken stock, thyme, oregano and mix until combined. Cover with a lid and cook over a medium-low heat for 10 minutes. Preheat the oven …

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WebTo make the coating, mix almond flour and parmesan cheese in a bowl. Scoop a small amount of the sauerkraut mixture and roll it into a ball. Roll it in the …

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Web1 onion, thinly sliced 3 tablespoons sea salt 3 cloves garlic, minced, or more to taste water to cover Directions Mix cabbage, onion, sea salt, and garlic together in a …

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WebSauerkraut is the gateway recipe into fermentation, and this is the BEST sauerkraut you’ll ever make. It’s so easy, too. Find out how to make the best

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WebThis Keto Sausage Recipe is the simplest and easiest way to make your brats from complete scratch in no time. Fully Low Carb, Gluten-Free, Grain-Free, and …

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WebHomemade Sauerkraut Recipe . 2 weeks ago allrecipes.com Show details . Apr 04, 2019 · Directions. Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add …

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WebIn this recipe, the sauerkraut is the star of … Low Carb Sauerkraut Chicken Recipe. This protein-packed meal is easy to make and only … Healty Red Cabbage Sauerkraut

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Frequently Asked Questions

How to make sauerkraut best recipe?

Instructions:

  • Chop or shred cabbage. ...
  • Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.
  • Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. ...
  • Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

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What is the best recipe for sauerkraut?

Oma's Tips for Cooking Sauerkraut

  • It should be cooked to a " dry, but juicy stage ” with the kraut itself being moist with no soupy sauce around it.
  • In order to get it like this, the well-drained sauerkraut is sautéed first in hot fat.
  • A little water or broth is then added and it is then cooked very slowly, adding extra liquid only if needed.

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How many carbs are in 1 cup of sauerkraut?

The favorite choice for the term "Sauerkraut" is 1 cup of Cooked Sauerkraut which has about 6 grams of carbohydrate. The total carbohyrate, sugar, fiber and estimated net carbs (non-fiber carbs) for a variety of types and serving sizes of Sauerkraut is shown below. View other nutritional values (such as Calories or Fats) using the filter below:

How to cook sauerkraut from a can?

To can sauerkraut:

  • Hot pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. ...
  • Raw pack: Fill jars firmly with kraut and cover with juices, leaving ½ inch headspace.
  • Wipe jar rim and adjust lids.
  • Process in a boiling water bath. Raw pack: process pints for 25 minutes and quarts for 30 minutes. ...

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