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Food and Recipes Discuss cooking, your favourite foods, and share recipes here.

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MorbidDaisies Offline
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Sauerkraut - November 28th 2017, 12:15 PM

Ive been wanting to try and make sauerkraut for ages and today I finally made it, although I won't be able to eat it until a months time. It's has to do a lot of fermenting to do. It's pretty simple whereas I thought it would be so complicated but I was wrong. After a month, it can go in the fridge up to a year - depends on how much sauerkraut you eat.

Sauerkraut translates into sour cabbage, it's super healthy as it's got lots of probiotics and is rich in minerals, fiber and vitamins. It's a good condiment on your hotdog with mustard, or in salad or just by itself.

Here's my super simple recipe:

Ingredients:
1kg cabbage
1 tablespoon sea salt or himalayan crystal salt
1 tablespoon carraway seeds
1 tablespoon dried juniper berries
or
3 bay leaves
4 black peppercorns

The main ingredient of sauerkraut is cabbage and salt. To every kilo of cabbage use 15g - 1 tablespoon salt.

Method:
1. Wash the cabbage and remove the outer leaves.
2. Grate or slice the cabbage finely.
3. Weigh the cabbage and weigh out the correct amount of salt.
4. Layer the cabbage and salt in a bowl, massaging each layer as you go. (Dont do it gently, pound the cabbage down)
5. As you "massage" the cabbage, it'll soften and start to release water. This should take about 30 minutes until there's 5cm of water on top of the cabbage. If there's no water, you can add a cup of water with a teaspoon to the mixture.
6. Add the spices.
7. Pack the cabbage tightly into a sterilised jar, pressing down as much as you can, and then add the water/brine to the jar. It should be completely submerged.
8. Seal the lid tightly and place in a dark place so it can ferment. You can do it up to a week but you wouldn't get any of the healthy probiotics or bacteria. A month is perfect.

* I'll update about how my sauerkraut is going weekly until it's time to taste it.


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Re: Sauerkraut - November 28th 2017, 11:11 PM

Thanks for sharing!

I have never had sauerkraut but I have family that likes it. They might be interested in this recipe. Also, can't wait for an update on how it is going!


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Re: Sauerkraut - November 29th 2017, 12:23 PM

All good! Once I taste it and it tastes relatively similar to the ones I buy, I'll make more variety ones


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Re: Sauerkraut - December 3rd 2017, 12:43 PM

I keep checking it everyday and it looks really good! I'm so excited


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Re: Sauerkraut - December 4th 2017, 04:52 AM

well if i like salads this might be a good new twist to it
   
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Re: Sauerkraut - December 9th 2017, 04:47 PM

I've never had sauerkraut, but I imagined there were meat involved with it. Maybe I am getting it mixed up with something else. But nonetheless, sounds good and please keep us updated on its progress and let us know how it comes out. I love how you are experimenting with different types of food and sharing the recipes! Please don't stop doing so.
   
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Re: Sauerkraut - December 9th 2017, 05:17 PM

This sounds cool. We've made our own before as well. Let us know how it turns out!
   
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Re: Sauerkraut - December 10th 2017, 12:00 AM

That sounds like something interesting to make on your own and I am eager to see how it turns out.


   
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Re: Sauerkraut - December 12th 2017, 10:48 AM

So this is my fortnight update. It's been fermenting away in a dark dungeon well actually the bottom of the pantry where no light shines through. Mum told me that it started to smell really funky so I decided to let it free for a couple of minutes, the whole family evacuated the kitchen because of its ghastly smell but I couldn't smell it at all It overflowed a tiny bit so I cleaned it up and my dad wanted to taste a tiny bit so I let him. It was VERY VERY sour I had a little taste and it is very sour. IT LIVES UP TO ITS NAME!

Anyways, closed it tightly as I possibly could, chucked (gently) the jar into the dark dungeon again and threw away the key.

I'll shall update next Tuesday!


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Re: Sauerkraut - December 19th 2017, 06:08 AM

Quote:
Originally Posted by Paroxysm View Post
So this is my fortnight update. It's been fermenting away in a dark dungeon well actually the bottom of the pantry where no light shines through. Mum told me that it started to smell really funky so I decided to let it free for a couple of minutes, the whole family evacuated the kitchen because of its ghastly smell but I couldn't smell it at all It overflowed a tiny bit so I cleaned it up and my dad wanted to taste a tiny bit so I let him. It was VERY VERY sour I had a little taste and it is very sour. IT LIVES UP TO ITS NAME!

Anyways, closed it tightly as I possibly could, chucked (gently) the jar into the dark dungeon again and threw away the key.

I'll shall update next Tuesday!
Thank you for the update! This sounds like it might end up turning out really good.


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Re: Sauerkraut - December 19th 2017, 06:48 AM

It's been a month and the sauerkraut is finally ready.
It is very very sour, wasn't kinda expecting it but it is homemade and I think it tastes way better than the store bought ones.

Anyways, it was really fun!

Picture of what it looks like bc I didn't post one before.
https://i.imgur.com/Qea69J4.jpg


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