Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Homemade Sauerkraut (no crock required). one of my favorites recipe This time, I will make it a little bit unique. This will be really deliciou

Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotic If you like it, a fermentation crock will greatly simplify the proces I do it by hand to a coarse chop, but you can use a food processor to shred it fine if you prefer.

Today I demonstrate how I make homemade sauerkraut. Its a simple process of shredding cabbage and layering with it with salt. When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store.

The Ingredients needed to make Homemade Sauerkraut (no crock required):

1. It’s 1 of cabbage
2. It’s 1 of salt
3. You need 1 of mustard seed, optional

Dont worry about needing a special crock. And, if something goes wrong, youre only throwing out one jar of sauerkraut, not a whole crocks worth. If you want the salt to work for you, or are feeling lazy and want to put your feet up and sip on a cup of Joe. Is Homemade Sauerkraut Difficult To Make?

Step to make Homemade Sauerkraut (no crock required):

1. Chop the cabbage. I do it by hand to a coarse chop, but you can use a food processor to shred it fine if you prefer.
2. Put the cabbage in a large non-metal bowl.
3. Add about 1 tablespoon of canning salt per pound of shredded cabbage.
4. Mix the salt and cabbage with your hands for a few minutes, until the cabbage starts to make its own liquid and starts to turn translucent.
5. Let the salted cabbage sit for about 30 minutes, then mix again.
6. Pack the cabbage into glass jars, pressing it down with a wooden spoon and adding more until it reaches the neck of the jar.
7. Make salted water by combining 1 cup of distilled water (I use previously boiled water from the kettle, spring water is also fine) with 1 tablespoon of pickling salt. Stir until the salt is dissolved.
8. Pour the salt water over the cabbage mixture to the very top of the jar, and top with a metal canning lid.
9. Put the metal ring on the jar loosely. You want water to be able to escape as the cabbage ferment
10. Place the jar(s) in a basin or baking pan with high side
11. Place the jars somewhere where the temperature is around 65-75 degrees F. They will need to sit here for about two week
12. Keep an eye on the jar As the cabbage ferments, it will start to bubble, pushing liquid out of the jar and into the basin.
13. Check the liquid daily. If the level falls below the rim of the jar, add more salt water and replace the lid. Empty the container ever couple of days to avoid attracting fruit flie
14. After about two weeks, you should notice that the water level has stopped dropping.
15. Screw on the lids snugly and place the jars in the refrigerator. Once fermented, it will keep for a while (months? I cant say for sure, Ive never had it last that long!)
16. You can eat the sauerkraut straight out of the jar, or cook it before serving. I usually cook pork chops or bratwurst in the sauerkraut in a cast iron skillet or dutch oven.
17. If your sauerkraut is saltier than you like, rinse it before eating.
18. Note A little white mold on the top of your fermenting sauerkraut is harmless – just scrape it away if you see it and top with salted You can avoid white mold by being diligent about keeping the water level topped off.

We have put off making our own sauerkraut until now because we were under the impression that you needed a special crock to ferment the cabbage in, and we were afraid that one batch of sauerkraut would make enough to feed an army for the next year. If you have done home canning but no fermenting yet, then the thought of making something even as simple as sauerkraut can be intimidating. Many people — especially conscientious safe home canners — are worried about the idea of deliberately letting bacteria grow in their food. Cabbage, salt, and sugar (plus some time) are all thats required to make a standout homemade sauerkraut recipe. Making a homemade fermented raw vegan sauerkraut can be much quicker and easier than it may seem.

So that’s going to wrap it up with this special food Homemade Sauerkraut (no crock required). Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!