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Learn how to make sauerkraut from fresh cabbage, with tips for the best sauerkraut and recipes using your homemade sauerkraut from The Forgotten Arts by Yankee Books.
Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Here's how to make it at home.
Traditionally made from cabbage and a saltwater brine, sauerkraut is fermented for several weeks. Homemade sauerkraut is amazing and doesn’t resemble store bought at all, plus it’s easy and cheap to make and filled with probiotics. Let’s make homemade fermented sauerkraut!
Traditional sauerkraut is made from finely sliced fresh cabbage that has been fermented by lactobacillus bacteria. The fermentation process produces a tangy, fizzy, peppery, pungent deliciousness whilst keeping the crunchiness of the cabbage.
A comprehensive, step-by-step pictured tutorial on How to Make Sauerkraut that is incredibly healthy and delicious! Making your own fermented homemade sauerkraut is super easy, requires minimal prep work, and the rest is just a waiting game. This Sauerkraut recipe covers everything you need to know to ensure your success!
Homemade kraut only requires a handful of simple ingredients. But quality matters here. You can use any kind of cabbage here, although green cabbage or white cabbage are the most common varieties. Organic cabbage is ideal, but homegrown is even better. Select cabbage that’s as fresh as possible.
How to ferment cabbage to make sauerkraut at home. A healthy and inexpensive way to preserve cabbage and improve your gut flora. This recipe makes approximately 1 quart.
How to Make Sauerkraut. The alchemy of fermentation results in the best homemade sauerkraut you’ll ever taste. Make your own fermented sauerkraut using just cabbage, salt, and time.
To make good sauerkraut begin by selecting disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops. Begin cleaning and shredding the cabbage within 24 to 48 hours of harvest. Using a kraut cutter is a traditional way to shred the cabbage, but a modern food processor moves the process along and saves on the fingers.
All you need is two simple ingredients: cabbage and salt. And then plenty of time to allow naturally occurring beneficial bacteria to ferment the cabbage. In a few weeks, you'll have your own batch of sauerkraut that's deliciously sour and salty and brimming with good-for-your-gut probiotics.