Recipe of A Farmhouse Recipe for Sauerkraut in 22 Minutes at Home

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, a farmhouse recipe for sauerkraut. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

A Farmhouse Recipe for Sauerkraut is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. A Farmhouse Recipe for Sauerkraut is something which I’ve loved my whole life.

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.

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

The ingredients needed to make A Farmhouse Recipe for Sauerkraut:

1. Take 1 kg Cabbage
2. Get [A]
3. Prepare 20 grams Coarse salt
4. Get 5 grams Caraway seeds
5. Get [B]
6. Make ready 1 leaf Bay leaf
7. Get 1 Red chili pepper

Thanks to Midwest Living for this awesome recipe and the excellent alternatives featuring midwest-region crops. Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Enjoy delicious, crisp, perfectly salty kraut for months!

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 included in protocols like the GAPS diet to seal and heal the gut. Many people report that sauerkraut soothes and helps improve their digestion. Fermenting your own sauerkraut is one of the most fun cooking projects, and it's surprisingly easy to do. All you need is some basic equipment, and you can get fermenting right away, with the help of salt and friendly, naturally occurring lactobacillus bacteria. 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.

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