Fermented Sauerkraut Batch 9
Fermented Sauerkraut Batch 9

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fermented sauerkraut batch 9. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Are you looking to make an easy fermented sauerkraut? We'll show you how to make sauerkraut. This easy saurkraut recipe will have you feeling like a pro.

Fermented Sauerkraut Batch 9 is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Fermented Sauerkraut Batch 9 is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have fermented sauerkraut batch 9 using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fermented Sauerkraut Batch 9:
  1. Take 8 cups thinly sliced cabbage
  2. Make ready 1 teaspoon caraway seeds
  3. Prepare 12 juniper berries
  4. Prepare 1 tablespoon coriander seeds
  5. Prepare As needed 4% salt water solution
  6. Take 1-1/2 tablespoons pink Himalayan salt
  7. Prepare 1 leaf from outside of cabbage

After a day or two (or three), the fermentation process should kick off more actively and the cabbage should be bubbling away. The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. It's perfect for one head of cabbage. The wire bale allows the liquid to release from the jar during the fermentation process.

Steps to make Fermented Sauerkraut Batch 9:
  1. Let's slice the cabbage thin. Loosen the leaves apart.
  2. Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours.
  3. Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down.
  4. Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture.
  5. Add leaf, then the weight, top off with the salty water.
  6. Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!

The batch could also turn moldy, pink, or gray and you'd be left with no choice but to toss it out. In winter, you can safely consider fermenting for a week up to three weeks. You can make use of pH strips to check the acidity of the ferment. Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is still one of the easiest ways to make sauerkraut at home.

So that is going to wrap this up for this exceptional food fermented sauerkraut batch 9 recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!