Easy Simple 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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Simple Sauerkraut EatingWell

WEBSep 19, 2023 · Cover 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 …

1. Rinse the cabbages under cool water and remove the tough outer leaves. Cut the cabbages into quarters and cut out the core. Using a large, sharp knife, a food processor with a slicing blade or a mandoline, very thinly slice the cabbage. Place about one-third of the cabbage in a large clean bowl and sprinkle with 1 tablespoon salt; using clean hands, vigorously knead the salt into the cabbage until the cabbage starts to release a little liquid. Repeat with the remaining two-thirds of the cabbage and the remaining 2 tablespoons salt, vigorously kneading the salt into the cabbage after each addition.
2. Once all the cabbage is in the bowl, using both hands, massage the cabbage mixture vigorously, using your fingers to squeeze and bruise the cabbage, releasing as much of its liquid as possible, about 10 minutes.
3. Transfer the mixture and its liquid to a 5- to 6-quart glass, ceramic or stone container. Using your clean fists or a clean kitchen tool, pack the cabbage into the container with as much force as possible, removing all air pockets. Let stand, uncovered, for 2 hours. Pack the cabbage down once again. It should be completely covered in liquid. If not, add enough additional salt brine to cover.
4. Fill a sealable plastic bag (or bags) about two-thirds full with salt brine (instead of plain water in case they leak during fermentation). Place bag (or bags) directly on the surface of the cabbage mixture, using the bag(s) as water weights to keep the cabbage fully submerged at all times. Use enough water weights to cover the whole surface. Cover 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 fermentation. If you want to speed up the process, place in a warmer spot, out of direct sunlight or heat.

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