Hello everybody, I 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 food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fermented Sauerkraut Batch 9 is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Fermented Sauerkraut Batch 9 is something that I have loved my entire life.
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. The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. My GP recommended eating fermented sauerkraut to help with stomach problems. Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotics.
To get started with this particular recipe, we have to prepare a few ingredients. You can have fermented sauerkraut batch 9 using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fermented Sauerkraut Batch 9:
- Prepare 8 cups thinly sliced cabbage
- Prepare 1 teaspoon caraway seeds
- Make ready 12 juniper berries
- Make ready 1 tablespoon coriander seeds
- Prepare As needed 4% salt water solution
- Take 1-1/2 tablespoons pink Himalayan salt
- Prepare 1 leaf from outside of cabbage
We recommend using either a German-style ceramic fermentation crock, which comes with its own stone weights, or half-gallon glass Ball jars with Easy Fermenter or other airlock lids and glass. Sauerkraut fermentation requires almost no work on the part of the operator. Cabbage contains enough lactic acid bacteria in order to ferment and In theory at least, it should produce a new batch with the same characteristics as the old one. If more sugar were added the fermentation will continue.
Instructions to make Fermented Sauerkraut Batch 9:
- Let's slice the cabbage thin. Loosen the leaves apart.
- 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.
- 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.
- Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture.
- Add leaf, then the weight, top off with the salty water.
- 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!!!!
Cabbage contains enough lactic acid bacteria in order to ferment and In theory at least, it should produce a new batch with the same characteristics as the old one. If more sugar were added the fermentation will continue. Have made a batch of sauerkraut already - fermented cucumbers next! Made an excellent batch of sauerkraut. I can make organic sauerkraut for much less than that.
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