A Farmhouse Recipe for Sauerkraut
A Farmhouse Recipe for Sauerkraut

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, a farmhouse recipe for sauerkraut. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Homemade sauerkraut recipe is an easy and gut healthy way to get probiotics. The perfect side to a meal, this fermented raw sauerkraut will become a staple. Finding beauty in our everyday life in the farmhouse. need help with your blog's photos? check out my stock photos.

A Farmhouse Recipe for Sauerkraut is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. A Farmhouse Recipe for Sauerkraut is something which I’ve loved my entire life.

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

The ingredients needed to make A Farmhouse Recipe for Sauerkraut:
  1. Get 1 kg Cabbage
  2. Prepare [A]
  3. Make ready 20 grams Coarse salt
  4. Make ready 5 grams Caraway seeds
  5. Prepare [B]
  6. Make ready 1 leaf Bay leaf
  7. Make ready 1 Red chili pepper

Thanks to Midwest Living for this awesome recipe and the excellent alternatives featuring midwest-region crops. Making your own sauerkraut may seem like a daunting task, but it's actually easy to prepare and just needs a little bit of babysitting as. This sauerkraut has all the flavor and probiotic benefits of a traditional fermented kraut but with less salt. The cabbage has a great crunch and tang along with the.

Instructions to make A Farmhouse Recipe for Sauerkraut:
  1. Remove the core and outer leaves from the cabbage, and slice the remainder thinly with a slicer or mandoline.
  2. Add the [A] ingredients to the finely shredded cabbage, and massage lightly until it starts to release moisture.
  3. Put the cabbage in an easy-tsukemono (pickling) container. Make sure to include the moisture that came out when you massaged it.
  4. Cover the shredded cabbage with one of the whole outer leaves.
  5. Weigh down the cabbage (if you are using an easy-pickling container, make sure you screw the top on tight, otherwise put on another weight) and leave to rest in a cool dark place for about a week. Some scum in the form of foam may rise to the top. If it does, remove it.
  6. When a lot of moisture has come out of the cabbage and the cabbage itself has turned yellow and sour, it's done.
  7. Transfer to sterilized jars, and keep in a cool dark place. It keeps for about 2 weeks.
  8. The sourness is from the lactic acid. You can enjoy sauerkraut the same way as you would eat pickles. You can use it in salad or in simmered dishes.
  9. My recipe for simmered sauerkraut.

Sauerkraut is made by a process called lacto-fermentation. To put it (fairly) simply: There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products. Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals.

So that’s going to wrap it up for this special food a farmhouse recipe for sauerkraut recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!