WEB1 Make the brine: Combine 13 grams of salt with 650 grams of water and stir until dissolved. The salt may take a minute to dissolve but should do so eventually. You can heat the …
Preview
See Also: knockwurst recipes sauerkraut healthyShow details
WEBIngredients for Fermented Sauerkraut ** 1 large red cabbage (you can also use green cabbage, but I like red best) ** 1 to 1 1/2 tablespoons finely ground Himalayan salt or …
See Also: healthy sauerkraut recipes easyShow details
WEBSTEP 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 down the cabbage. The liquid should float on top of …
See Also: sauerkraut recipe ideas without meatShow details
WEBRemove the outermost 2 or 3 leaves of the cabbage; discard. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). With a paring knife, …
See Also: healthy sauerkraut recipe ideasShow details
WEBAdd the caraway seeds at this point if you are using them. Move it to the fermentation vessel – Stuff the cabbage very tightly into the jars or fermentation crock. Pour any liquid …
See Also: Share RecipesShow details
WEBWorking one handful at a time, pack the sauerkraut into the mason jar, using your fist to tamp the cabbage in tightly. Continue to do this until the jar is 75-85% full. There should …
WEBCover the container with a clean dish towel and place the lid on top. Place in a cool (60 degrees to 64 degrees F), dark place. The cooler the temperature, the slower the …
WEBIf there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 …
WEBStart by removing the outside leaves of the cabbage and the core. To do this, cut the head of cabbage in half, and then into quarters. I have found this to be the easiest way to …
See Also: Food Recipes, German RecipesShow details
WEBAdd the liquid on top. Cut the reserved leaves so they fully cover the top of the shredded cabbage, and place them in the jars, pressing them down so they are submerged in the …
WEBInstructions. In a large saute pan, heat the duck fat at the highest setting. When the fat shimmers and is really hot, carefully add in the onions and a good pinch of salt. Stir and …
WEBAdd shredded beet, carrot, ginger, turmeric, and garlic and massage once more with clean hands for 4-5 minutes until thoroughly combined (see photo). Then taste test and adjust …
WEBCombine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour remaining 1/2 cup …
WEBStir in the caraway seeds. Then place the seasoned cabbage into a 1-quart mason jar, tamping down the cabbage to stuff it in (we use our cocktail muddler for tamping, but …
WEBKeep rubbing until the cabbage is quite soft and pliable and there's at least 1 cup brine in the bottom of the bowl. Depending on the water content of the cabbage this could take 5 …
WEBIn a large skillet over medium heat, fry the bacon until crisp and the fat has been rendered. In the meantime, drain the juice from the canned sauerkraut. You can keep the …
See Also: German Recipes, German RecipesShow details
WEBTransfer the cabbage and liquid to a large, sterilized mason jar. Press the cabbage down using a pestle, or a firm fork or spoon, to ensure the cabbage is submerged in the liquid. …