Recipe: Perfect Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)

Homemade Sauerkraut (Brine method for whole, half or quartered cabbage). Turning cabbage into sauerkraut is one of the easiest fermented foods to master. Why is this sauerkraut better for you? This allows us to ferment the cabbage under a brine in an oxygen-free environment without killing the Lactobacillus.

Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) Make healthy, delicious and probiotic-rich sauerkraut at home for less. The chances are good that if you're reading this you already know about the health benefits of consuming fermented foods. There are several really good videos online about how to make sauerkraut at home. You can have Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) using 3 ingredients and 11 steps. Here is how you cook that.

Ingredients of Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)

  1. Prepare of Cabbage (1 medium).
  2. You need of water.
  3. Prepare of salt.

I'd like to add to that library of content my perspective to help. This method, however, produces delicious sauerkraut (which means "sour cabbage") whose safety you can trust. The making of sauerkraut is a method of preserving good cabbage and the resulting "fermented" vegetable is not only a good source of some important food values, but Remove outter leaves then cut cabbage in halves, quarters or smaller pieces, and remove cores. Do not use cores in sauerkraut.

Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) instructions

  1. Dissolve salt in hot water until no more grains are visible. Let cool completely..
  2. I usually cut my cabbage in half or in quarters. This cabbage here is a called "filderkraut" or "spitzkohl" because of its shape. Apparently it's good for sauerkraut, heh. Anyway you can use whatever kind of cabbage you want..
  3. Put whole or halved cabbage into a bucket or ceramic crock. Pour in the the cooled salt brine solution..
  4. The cabbage needs to be completely submerged under the water, so you need to weigh it down with something. I usually lay some plastic wrap over the top of the cabbage and then put a plate top..
  5. On top of that I put a heavy weigh like a jug of water, etc. (make sure the plate and the weight are washed and clean). Here I'm using a special ceramic weight for fermenting vegetables. Cover with a lid or cloth to keep things out of the container..
  6. Now just wait for the fermentation to happen! You'll probably start seeing bubbles after a couple days. Check the sauerkraut every day or two and skim off the bubbles. Make sure you label the date on your sauerkraut so you know how long it's been fermenting!.
  7. The time you need to ferment depends on how warm or cold it is, as well as your taste preference. For me, in the winter I usually give the sauerkraut at least 4 weeks up to 6 weeks. In spring/autumn, maybe around 2-3 weeks. Summer could be 1-2 weeks, but if it's VERY hot, the sauerkraut won't taste that great, so I'd avoid hot weather..
  8. You can test by taking out the cabbage. It should have become somewhat softened and yellowish in color. It's okay to cut the whole cabbage open and check/taste the center. If you want it to ferment longer, just return it to the crock and let it go for another few days or longer..
  9. You can also start eating it "young" and keep fermenting the rest for longer so you can enjoy different stages of maturity. Just take some out and cut it up and return the rest of the chunk. If you don't want it to ferment anymore, then move the sauerkraut to the refrigerator..
  10. NOTE 1: The water will start to become cloudy/white-ish after several days or a week or two if it's cold. It's very likely you can get some white wrinkly, filmy looking mold developing at the surface of the water which is OKAY! You do not need to throw away the sauerkraut. Just continue to skim off as much as you can every day. Under the water the sauerkraut bacteria are creating an acidic, sour environment that prevents any "bad" bacteria and mold from surviving..
  11. NOTE 2: The sauerkraut will probably be smelly. That's OKAY too! It's just product of the fermentation process. Whenever I open the lid to check my sauerkraut, I open a window or turn on the ventilation fan :P.

Making a homemade fermented raw vegan sauerkraut can be much quicker and easier than it may There are numerous ways to make homemade sauerkraut, but this recipe keeps it at the bare The salt pulls the water from the cabbage which creates the brine that the sauerkraut will use to culture. Homemade sauerkraut recipe is an easy and gut healthy way to get probiotics. The perfect side to a meal, this fermented raw sauerkraut will become a Like any fermented foods, fermented sauerkraut is beaming with probiotics. When salt and cabbage are massaged together and allow to sit for a few. Making sauerkraut is an alternative recipe for traditional canned cabbage.