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Ingredients
US|METRIC
1 SERVINGS
- 5 lb. shredded cabbage
- 2 Tbsp. sea salt (or pickling salt)
- 1 Tbsp. caraway seeds
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Directions
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Reviews(2)
Kelly 3 years ago
This is an uncooked sourkraut recipie. The “cooking” is in the live fermentation process. So those who are used to cooked sauerkraut, this is very different. The benefits of this kraut are it’s probiotic properties, which makes it not only good tasting but also very beneficial for digestion and detoxification.
This recipe is a bit more complicated in the sense that it takes time to ferment, and it can be easier if you have a pickling crock that contains ceramic weights that go directly on the compressed cabbage with a “moted, water sealed” airtight lid. In this case you just put the ingredients in pack it tight, add the weights and lid and fill the mote with water, then let it sit, (adding water as needed due to evaporation). Optionally i’ve seen food grade buckets, glass or ceramic/clay containers with a plate that fits inside the opening with a clean stone on top. This compresseses the cabbage keeping it submerged below the brine and the moted water sealed lid of a traditional pickling crock is unnecessary if you use the skimming techniques suggested in this recipe.
All that said, you can use this recipe “as is” as long as you make sure the Cabbage is always submerged, and use the skimming technique mentioned in the recipe. It is best to press and compact the cabbage as much as possible, which helps to keep it submerged.
Also with the many times I have done fermented sauerkraut, the length of time depends on a persons taste. I like a crunchier Kraut, so I generally don’t ferment more than 5-7 days. And this varies if the room is warmer or cooler. But in an average 68 to 70° room about one week is perfect for a fresh clean crunchy Kraut.
This particular recipe, along with what I have said may seem daunting, but really it’s all about understanding the container and how to pack it. Other than that it’s just:
1. Putting some cabbage on the slice disc of a food processor, (or even some prefer a cheese grater style for a more granular kraut), or cut by hand.
2. Adding salt and desired herbs, then thoroughly mixing/massaging them in with your hands
3., Putting it all in the container, packing/compressing it down, keeping it submerged, and then letting it sit.
I highly recommend a live kraut for health reasons. It is an incredibly inexpensive source of probiotics. However if this all seems too daunting I highly recommend going to YouTube to look at a similar recipe to follow along.
Live fermentd kraut can last in the fridge for up to six months and will continue to soften and ferment in the fridge.
Enjoy!
Bass 6 years ago
not a very good recipe. sounds like it would be, but not meant for beginners or dummies