Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to make a distinctive dish, Homemade saurkraut. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Homemade saurkraut Recipe. In fact, homemade sauerkraut is one of the least expensive and easiest ways to add probiotics to our diets! When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason.
You can cook Homemade saurkraut using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Homemade saurkraut
- You need 1 of large.
- Make ready 1 1/2 tbs of kosher salt.
- Prepare 2 of clean glass jars.
- Prepare of Paper towels.
- It’s 2 of rubber bands.
And with Oktoberfest being here, now is the perfect time to start some.Sauerkraut is prepared entirely in a brining crock.Don't worry about going out and buying an expensive stoneware crock—"crocks" can.Homemade sauerkraut is easier than you think!
Homemade saurkraut instructions
- Cut and clean cabbage.
- With clean dry cabbage put in bowl add salt, mix and crush the cells of cabbage cover bowl 1 hour.
- Stuff cabbage in jars full leave rim of jar open cover with paper towel with runner band.
- Set jars in a container with sides in a dark cool place (in a pantry) with a door let sour for 7 - 14 days every 3 days drain water replace with paper towel after you drain water off top. After 7. - 14 days put jar tops and refrigerate. Enjoy..
Homemade sauerkraut, all salty and sour, is brilliantly easy to make at home.All you need is two simple ingredients: cabbage and salt.All you need is salt, and cabbage.
You'll get probiotic benefits and a kitchen DIY project.Here's how to make sauerkraut: a simplified guide.How to make the easiest homemade sauerkraut.Read full instructions below (with step by step photos) but here they are in a nutshell.Start with shredded cabbage and salt.
