HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
RED SAUERKRAUT
I have converted many a sauerkraut hater with this dish. Wonderfully sweet and sour--tastes great served with any kind of sausage or pork. Leftovers heat up great.
Provided by Mona1397
Categories Low Protein
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown bacon in a heavy dutch oven.
- Add rest of ingredients and simmer slowly for 1 hour.
- Stir often.
RED SAUERKRAUT
Make and share this Red Sauerkraut recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown bacon
- Add onion.
- Add sauerkraut, tomato sauce and brown sugar.
- Simmer 45 minutes.
Nutrition Facts : Calories 209, Fat 2.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 1255.4, Carbohydrate 46.2, Fiber 5.3, Sugar 40.7, Protein 2.7
RED CABBAGE SAUERKRAUT
This recipe can be multiplied to make as many jars as you like. Simply follow the 2 tbsp kosher salt per 1 liter of filtered water. Once you try this, feel free to experiment adding shredded carrot, beet or apple or play with different spices adjusting to your personal preference.
Provided by Sabrina Currie
Categories Condiment Preserves Side Dish Vegetable
Time P8DT20m
Number Of Ingredients 5
Steps:
- Make a brine of 6 cups water to 3 Tbsp sea salt and stir to dissolve.
- Peel off outer leaves of cabbage, cut in half, remove core and thinly slice or shred. You can use a food processor to shred if you like.
- Place 1/2 tbsp peppercorns and 1 tsp caraway seeds in the bottom of each quart jar. Add shredded cabbage on top of spices and pack it in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
- Pour brine over red cabbage, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep shredded veggies submerged. It is important to keep your cabbage submerged.
- Close jar with airlock or pickle pipe and fasten gently with jar ring. If you don't have the special lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top. Leave to ferment at room temperature 5-10 days. These will likely turn cloudy as it starts fermenting and small bubbles will occasionally be rising. This is normal.
- Once the initial fermentation period is over (it is over when you decide you like how it tastes), it is ready to enjoy. Typically this will take 7-10 days. Once finished to your taste, top with a regular canning lid and move jar to cold storage or refrigerator.
- Kept in the fridge, this will keep easily for 3 months or longer. In cold storage, you should plan to use within 3 months. Usually this won't actually go "bad" but will lose the crispness and bright color if left longer. ***If you end up with mold or a horrible smell that is not like vinegar and cabbage, toss it out and start again with fresh sterilized jars.
Nutrition Facts : Calories 102 kcal, Carbohydrate 24 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 10574 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
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Reviews 3Category Main DishesCuisine German-InspiredTotal Time 40 mins
- Heat the olive oil in a large skillet over medium high heat, add in the cabbage, red onion, and salt, and cook, stirring frequently, until the the cabbage wilts and is tender, about 10 minutes.
- Add in the apple cider vinegar, and stir well (the acid in the vinegar will release the pink color of the cabbage and turn everything a solid purple). Continue to cook for 3-5 more minutes until the cabbage is very soft.
- Meanwhile, pour the beer into a high-sided skillet. Heat over medium-high heat, then add in the brats. Cook, flipping every 2-3 minutes, until the brats are cooked through—about 15-20 minutes.
RED CABBAGE SAUERKRAUT RECIPE WITH CARROT AND GINGER
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- Make sure your hands, and everything that comes into contact with the cabbage, are clean as they can be.
- It is smart to use a container that will comfortably fit the softened cabbage while leaving a couple of inches of space at the top to avoid overflow.
- You can chop and slice the cabbage with a knife, but it is much easier to shred the cabbage using a food processor.
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- Combine first 3 ingredients in a large bowl. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature 24 hours, tossing occasionally.
- Bring vinegar and next 4 ingredients (through allspice) to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Cover and let stand at room temperature 24 hours.
- Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl.
- Strain vinegar mixture through a colander over a bowl; discard solids. Stir 1 cup water and sugar into vinegar; pour over cabbage mixture, pressing down to immerse. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 1 week.
THE BEST GERMAN SAUERKRAUT YOU WILL EVER EAT - EARTH, FOOD ...
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- Pound the cabbage mixture until there is about 1 inch of liquid cover the cabbage when it's pressed down.
- Weight the cabbage to submerge it in the brine, and store in a cool, dark area for 10 to 20 days to ferment.
SAUERKRAUT 101: NUTRITION FACTS AND POTENTIAL BENEFITS ...
From nutritionadvance.com
Reviews 5Published 2019-07-22Estimated Reading Time 8 mins
- A Good Source of Vitamin C. Per 100 gram serving, sauerkraut offers approximately 14.7 mg of vitamin C, which is equal to 24% of the recommended intake.
- Provides Probiotic Bacteria Such As Lactobacillus. Since sauerkraut undergoes a lactic acid fermentation process, it provides a range of probiotic bacteria strains.
- May Improve Symptoms of IBS. Irritable bowel syndrome (IBS) is a gastrointestinal condition that can lead to a broad range of symptoms. Although the exact cause of IBS is not fully understood, it affects anywhere from 7% to 21% of the world’s population (11).
- High In Fiber. As shown in the nutrition profile, sauerkraut offers approximately 4.7 grams of carbohydrate per 100 grams. Of this carbohydrate content, 2.9 grams comes from fiber (2).
- Contains Isothiocyanates and Ascorbigen. Sauerkraut is a source of two chemical compounds called isothiocyanate and ascorbigen. All cruciferous vegetables contain isothiocyanates, and ascorbigen develops during the fermentation of white cabbage (17).
- Contains (Small Amounts) of Vitamin K2. Another important vitamin that sauerkraut provides is vitamin K2. Vitamin K2 is thought to play an important role in skeletal health and may help to direct calcium toward bone and away from arteries (22, 23).
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From flourishingkitchen.com
Category CondimentCalories 10 per servingTotal Time 30 mins
- Begin by slicing the cabbage really thin with a sharp knife or mandolin, being extra careful if you're using the mandolin.
- Chop the apple in half. Grate one half and keep the other half to one side for later. Finely chop the chilli and grate the ginger. Add these to the large bowl of sliced cabbage and mix thoroughly.
- Sprinkle the salt all over the red cabbage mixture and stir so that it's fully incorporated then leave for 20 minutes. This gives the salt time to work on your ingredients and begin drawing out water from the vegetables which will start to soften.
- Go back to your bowl and with clean hands start to work it all together. You need to grab handfuls and squeeze the red cabbage mix tightly over and over again until it becomes really wet and a big puddle of gorgeous pink liquid builds up at the bottom of the bowl. This mini work-out should take about 10 minutes.
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- Deviled eggs: Minced sauerkraut could be the new secret ingredient to your deviled eggs. Here’s a recipe where we use kimchi, but you can substitute kraut.
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- Remove the coarse outer leaves from the cabbage. Pick one or two unblemished leaves, rinse them off, and set them aside for later. Discard (or compost) the remaining outer leaves.
- Add the cabbage to a large bowl. Add the salt.Use your hands to massage the salt into the cabbage. As you work, the cabbage will soften, turn a brighter pink, and will begin to release liquid.Tip: Note that the liquid will be pink, and may stain your hands (and bowl, and countertop). Avoid using any bowl or countertop area that may stain. Wear gloves if desired.
- Use your hands to transfer the cabbage into a clean glass jar or fermenting crock. Pour the liquid in the bowl on top of the cabbage.
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- Improves your digestion. Your gut is said to contain over 100 trillion microorganisms or “gut flora,” which is more than 10 times the total number of cells in your body (6).
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- Helps reduce stress and maintain brain health. While your mood can affect what you eat, the reverse is also thought to be true. What you eat can affect your mood and brain function.
- May reduce the risk of certain cancers. Cabbage, the main ingredient in sauerkraut, contains antioxidants and other beneficial plant compounds that may help reduce the risk of certain cancers.
- May promote heart health. Sauerkraut may contribute to a healthier heart. That’s because it contains a good amount of fiber and probiotics, both of which may help reduce cholesterol levels (68, 69, 70, 71).
- Contributes to stronger bones. Sauerkraut contains vitamin K2, which plays an important role in bone health. More specifically, vitamin K2 activates two proteins that bind to calcium, the main mineral found in bones (77, 78).
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