Распечатать
E-mail
 |
Ингредиенты
- 2 T. non-iodized salt- use pure sea salt, kosher salt, or canning/pickling salt
- spring or filtered water (non-chlorinated)
View Full Recipe at Meatless Mama
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 12g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4651mg | 194% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
%20and%20enzymes%20that%20are%20beneficial%20to%20digestive%20and%20immune%20health.%20An%20excellent%20source%20of%20vitamin%20C,%20sailors%20used%20to%20take%20sauerkraut%20on%20long%20voyages%20to%20prevent%20scurvy.%20%20It's%20also%20a%20revelation%20in%20taste%20and%20texture.%20It%20retains%20a%20wonderful%20crispy,%20crunchy%20texture%20%20and%20a%20tangy%20taste%20that%20is%20not%20vinegary.%3C/p%3E%3Cp%3EStore%20bought%20sauerkraut%20is%20definitely%20faster%20and%20more%20convenient,%20but%20it%20is%20useless%20because%20it's%20dead.%20It%20usually%20contains%20a%20vinegar%20brine%20and%20has%20been%20pasteurized,%20killing%20all%20of%20the%20beneficial%20bacteria%20and%20enzymes-%20removing%20the%20digestive%20and%20immune%20benefits.%20It%20is%20also%20too%20soft,%20having%20lost%20all%20of%20its%20crispy%20crunch%20when%20processed.%3C/p%3E%3Cp%3EFortunately,%20it's%20simple%20to%20make%20your%20own%20fresh%20sauerkraut%20at%20home.%20It%20requires%20only%20three%20ingredients,%20although%20once%20you%20know%20how%20to%20make%20it,%20you%20can%20add%20other%20flavorings%20to%20it%20such%20as%20onion,%20garlic,%20shredded%20carrot,%20a%20tablespoon%20of%20caraway%20seeds,%20dill,%20or%20even%20hot%20pepper.%3C/p%3E%3Cp%3EThe%20first%20ingredient%20is%20cabbage.%20Use%20a%20firm,%20fresh%20cabbage%20with%20the%20core%20and%20any%20blemishes%20removed.%20Shred%20the%20cabbage%20using%20a%20knife%20or%20mandolin.%3C/p%3E%3Cp%3EThe%20second%20ingredient%20is%20salt.%20Use%20pure%20sea%20salt,%20kosher%20salt%20or%20canning/pickling%20salt.%20Table%20salt%20containing%20iodine%20can't%20be%20used-%20iodine%20interferes%20with%20the%20fermentation%20process.%3C/p%3E%3Cp%3EThe%20third%20ingredient%20is%20spring%20or%20purified%20water.%20It%20must%20be%20non-chlorinated.%20Tap%20water%20contains%20chlorine%20which%20will%20stop%20the%20fermentation%20process.%3C/p%3E%3Cp%3EYou%20will%20need%20a%20gallon%20jar,%20ceramic%20crock%20or%20food-grade%20plastic%20bucket,%20along%20with%20two%202-gallon%20ziploc%20bags.%3C/p%3E%3Cp%3EBe%20prepared%20for%20some%20odor.%20By%20day%202%20or%203%20it%20will%20be%20bubbly%20and%20start%20to%20smell,%20which%20lets%20you%20know%20that%20fermentation%20is%20taking%20place.%20By%20the%20end%20of%207%20days%20it%20will%20begin%20to%20smell%20better;%20more%20like%20sauerkraut.%20You%20may%20want%20to%20place%20it%20in%20the%20basement%20or%20a%20spare%20room%20while%20it's%20fermenting.%20Be%20sure%20to%20check%20it%20daily.%20If%20at%20any%20time%20there%20is%20not%20a%20covering%20of%20brine,%20add%20some%20(mix%202%20tsp.%20non-iodized%20salt%20to%201%20c.%20non-chlorinated%20water).%3C/p%3E%3Cp%3EThe%20temperature%20of%20the%20room%20where%20you%20ferment%20the%20cabbage%20should%20be%20between%2060%20and%2075%20degrees.%20If%20you%20like%20it%20extremely%20mild,%20you%20can%20eat%20it%20after%208%20or%209%20days,%20depending%20on%20the%20temperature.%20It%20takes%203-6%20weeks%20to%20fully%20ferment-%203%20weeks%20near%2075%20degrees,%20up%20to%206%20weeks%20%20if%20it's%20near%2060%20degrees.%20The%20way%20to%20tell%20if%20it's%20done%20is%20to%20taste%20it.%20When%20the%20flavor%20is%20to%20your%20liking%20it's%20done.%20Store%20it%20in%20the%20refrigerator.%3C/p%3E%3Cp%3EHow%20To%20Make%20Sauerkraut%3C/p%3E%3Cp%3E1%20cabbage,%20shredded%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20mix%20cabbage%20and%20salt,%20let%20it%20sit%20for%20an%20hour%20to%20let%20juices%20form.%20Place%20cabbage%20and%20juice%20into%20clean%20jar%20or%20crock,%20press%20down%20firmly.%20If%20there's%20not%20enough%20juice%20to%20cover%20cabbage,%20add%20water%20until%20cabbage%20is%20fully%20submerged.%20Place%20one%20ziploc%20bag%20inside%20the%20other%20and%20pour%20about%20a%20quart%20of%20water%20into%20the%20inner%20bag.%20Set%20on%20top%20of%20cabbage%20and%20add%20enough%20water%20to%20inner%20bag%20to%20expand%20it,%20weight%20it%20down%20and%20prevent%20any%20air%20from%20reaching%20the%20cabbage.%20Seal%20both%20bags.%20Set%20aside%20to%20ferment,%20checking%20it%20daily.%3C/p%3E%3Cp%3EHope%20you%20are%20all%20having%20a%20happy%20Monday.%20After%20fighting%20a%20horrendous%20two%20day%20migraine%20last%20week%20and%20then%20trying%20to%20get%20some%20Christmas%20shopping%20done,%20it's%20good%20to%20be%20back.%3C/p%3E){kind=link}