Fermented Sauerkraut Batch 9
Fermented Sauerkraut Batch 9

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fermented sauerkraut batch 9. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Let 's slice the cabbage thin. It can be frustrating to put time, effort and money into fermenting a batch of sauerkraut only to have it turn to mush, taste way too salty or even grow a layer of mold. In today's video, I am taking you thru the whole process of fermenting cabbage to make sauerkraut; from cabbage head to a big sauerkraut and brat dinner!

Fermented Sauerkraut Batch 9 is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Fermented Sauerkraut Batch 9 is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook fermented sauerkraut batch 9 using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fermented Sauerkraut Batch 9:
  1. Take 8 cups thinly sliced cabbage
  2. Make ready 1 teaspoon caraway seeds
  3. Make ready 12 juniper berries
  4. Make ready 1 tablespoon coriander seeds
  5. Prepare As needed 4% salt water solution
  6. Get 1-1/2 tablespoons pink Himalayan salt
  7. Prepare 1 leaf from outside of cabbage

Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotics. It is made using natural lactic acid fermentation. Could you please tell me if soft /mushy sauerkraut is still safe to eat. I usually have really good results, but this last batch is soft and mushy.

Steps to make Fermented Sauerkraut Batch 9:
  1. Let's slice the cabbage thin. Loosen the leaves apart.
  2. Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours.
  3. Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down.
  4. Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture.
  5. Add leaf, then the weight, top off with the salty water.
  6. Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!

Naturally, many factors play a role in the fermentation process. The batch could also turn moldy, pink, or gray and you'd be left with no choice but to toss it out. In winter, you can safely consider fermenting for a week up to three weeks. Our unique date setting tool makes tracking your time easy. You can know EXACTLY when your ferment started, when it's complete, and how long it's been stored–for incredible tasting batches.

So that’s going to wrap this up for this exceptional food fermented sauerkraut batch 9 recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!