Homemade Sauerkraut Recipe 德國酸菜 鹹豬手的好朋友 解油膩豐富維生素

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Sauerkraut is a great source of vitamin C. Sauerkraut is a lacto-fermented food, it is full of bacteria that is so good for your digestion. Especially if you’ve eaten something heavy like sausages or red meat. It is great to garnish my homemade BBQ Baby ribs.

During fermentation glucose (sugar) is converted to lactic acid. The lactic acid produced the acidic sauerkraut.

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Caraway seeds usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils. Juniper berry is known for their pine-like flavor and citrus-after notes. Juniper berries and caraway seeds add a beautiful flavor to Sauerkraut.

Red cabbage makes a colorful variation of sauerkraut and is rich in healthy probiotics

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Ingredients

  • 500 g  Cabbage 
  • 100 g Carrot  
  • 8 g Sea Salt 
  • 600 g Red Cabbage 
  • 8 g Sea Salt 
  • 1 tbsp  Demerara Raw Cane Sugar 
  • 500 ml Mineral Water

  • 1/2 tsp  Caraway Seed 
  • 1 tsp  Juniper berry 
  • 3 pcs Bay Leave 

Juniper berry  https://iherb.co/2RiLzKmq  輸入折扣碼  PAN8577 可獲優惠

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Caraway Seed  https://iherb.co/yFw5oerN


Instruction

1. Cut the cabbage in half. Slicing the cabbage and carrot really finely. Red cabbage is very simple ferment to make and comes out very satisfying to the palate. Slicing cabbage thinner, this allows to pack more cabbage and disperse more air 

2. Measure the weight of all the vegetables. 8 g salt : 1 KG vegetables

3. Divide the salt into 2 parts according to the vegetable weight. Place all the cabbage and carrot in a large bowl, add the salt. Massaging it, rubbing it, and squeezing it with both of your hands. The cabbage is softer and softer, and there is more and more liquid 

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4. Place something with some weight on top of the cabbage 10 ~ 15 minutes. Do the same to red cabbage. You can put all the vegetables in the same bowl
But the red cabbage will dye all vegetables into pink, therefore I salted them separately. Once the cabbage is really soft and juicy, remove the weight.

5. Stuffing all the cabbage in a sterilized glass jar without the juice. Pressing it with your hands. Leave 1/4 space to the top. 

6. Add caraway seeds, juniper berry and bay leaves. 

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7. Add Demerara Raw Cane Sugar in the Add Demerara raw cane sugar to the strained juice. Stirring to dissolve sugar. I add the green cabbage strained juice only because I don’t want to be too salty.

8. Fill up the jar with mineral water. Place a small glass bottle on top of the cabbage. The cabbage should always be submerged in the brine while it’s fermenting.

9. Place the lid on the wide mouth jar with a wire bail closure.

10. For best quality sauerktaut maintain fermentation temperature at around 18~ 22°C.

In the video, room temperature 27~28°C. Place the jar in the shade and leave it there for 3 ~ 4 days to ferment.

In the winter, room temperature 18~19°C. leave it there for at least 6 ~ 7 days. It really depends on the temperature in the house.

If the room temperature is above 30°C, ferment at room temperature for 1 day, when there are bubbles, put it into the refrigerator for low-temperature fermentation for 2 to 3 months.  If it is too soft or messy, the room temperature is too high. 

11. The liquid may come out of the jar. Put a plate under the glass jar. Drain the excess water every day.

12. Day 2. Bubbles are the sign of ongoing fermentation. Press the rubber band to release gas. 

13. No more water coming out. Taste it to check if it tastes right for you. Once the fermentation is done, put the sauerkraut in the fridge. I found it taste really good after 6 weeks to 2 months. Store in the fridge up to 6 months to 1 year. Make sure the equipment is clean and oil free. 

Ingredients

  • 500 g Cabbage
  • 100 g Carrot
  • 8 g Sea Salt
  • 600 g Red Cabbage
  • 8 g Sea Salt
  • 1 tbsp  Demerara Raw Cane Sugar 
  • 500 ml Mineral Water

Herbs

  • 1/2 tsp Caraway Seed
  • 1 tsp Juniper berry
  • 3 pcs Bay Leave

Instructions

  1. Cut the cabbage in half. Slicing the cabbage and carrot really finely. Red cabbage is very simple ferment to make and comes out very satisfying to the palate. Slicing cabbage thinner, this allows to pack more cabbage and disperse more air 

  2. Measure the weight of all the vegetables. 8 g salt : 1 KG vegetables

  3. Divide the salt into 2 parts according to the vegetable weight. Place all the cabbage and carrot in a large bowl, add the salt. Massaging it, rubbing it, and squeezing it with both of your hands. The cabbage is softer and softer, and there is more and more liquid. 

  4. Place something with some weight on top of the cabbage 10 ~ 15 minutes. Do the same to red cabbage. You can put all the vegetables in the same bowl.But the red cabbage will dye all vegetables into pink, therefore I salted them separately. Once the cabbage is really soft and juicy, remove the weight.

  5. Stuffing all the cabbage in a sterilized glass jar without the juice. Pressing it with your hands. Leave 1/4 space to the top. 

  6. Add caraway seeds, juniper berry and bay leaves. 

  7. Add Demerara Raw Cane Sugar in the Add Demerara raw cane sugar to the strained juice. Stirring to dissolve sugar. I add the green cabbage strained juice only because I don't want to be too salty.

  8. Fill up the jar with mineral water. Place a small glass bottle on top of the cabbage. The cabbage should always be submerged in the brine while it’s fermenting.

  9. Place the lid on the wide mouth jar with a wire bail closure.

  10. For best quality sauerktaut maintain fermentation temperature at around 18~ 22°C. In the video, room temperature 27~28°C. Place the jar in the shade and leave it there for 3 ~ 4 days to ferment. In the winter, room temperature 18~19°C. leave it there for at least 6 ~ 7 days. It really depends on the temperature in the house. If the room temperature is above 30°C, ferment at room temperature for 1 day, when there are bubbles, put it into the refrigerator for low-temperature fermentation for 2 to 3 months. If it is too soft or messy, the room temperature is too high. 

  11. The liquid may come out of the jar. Put a plate under the glass jar. Drain the excess water every day.

  12. Day 2. Bubbles are the sign of ongoing fermentation. Press the rubber band to release gas. 

  13. No more water coming out. Taste it to check if it tastes right for you. Once the fermentation is done, put the sauerkraut in the fridge. I found it taste really good after 6 weeks to 2 months. Store in the fridge up to 6 months to 1 year. Make sure the equipment is clean and oil free

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