Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tex's small batch sauerkraut. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C. In a Pickle: Small Batch Sauerkraut.
Tex's Small Batch Sauerkraut is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Tex's Small Batch Sauerkraut is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Tex's Small Batch Sauerkraut:
- Prepare 1 medium white or red cabbage
- Prepare 1 1/2 tbsp kosher or sea salt
- Make ready 2 tsp caraway seeds (optional)
- Take 1 1/2 liter (or larger) Kilner or clip lid jar
- Make ready 50 marbles in a sandwich bag
Here is a link to the fermentation lid kit I use. Small-batch producers will let the cabbage sit in barrels for upwards of a year to let the product slowly ferment before it even needs to be bottled, and as long as it's refrigerated and sitting in brine, the kraut can last indefinitely. Lacto-fermented kraut is touted for its health benefits like vitamins C and K, and. The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale.
Steps to make Tex's Small Batch Sauerkraut:
- Cut the cabbage into quarters and slice crossways
- Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. - After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. - Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine.
- Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. - Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process.1. Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. - The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though.
- After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up.
The key for us is the small batch in the wire bale jar. We tried it once using a stoneware sauerkraut jar. It took three or four cabbages, maybe even five, was a lot of work and we obviously. Learn the simple steps to make probiotic-rich homemade sauerkraut, traditionally fermented on your kitchen counter for full health benefits! In fact, homemade sauerkraut is one of the least expensive and easiest ways to add probiotics to our diets!
So that is going to wrap this up for this special food tex's small batch sauerkraut recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
