Delicious with mashed potatoes. There should be a pool of liquid left in the bowl. It is important to keep the cabbage completely submerged in its own juices during the fermentation process. My German/Polish/Czech/Austrian grandmother made them with Pork and Sauerkraut. It goes to show just how versatile good sauerkraut can be, especially when eating on a budget, or wanting to preserve cabbage you grew in your own back yard. You shouldn’t have to add any water to it, doing so could disrupt the fermentation as you may be adding in bacteria, chlorine, or whatever else is in your tap water. Now for the ‘hardest’ part of making sauerkraut at home, you need to cut the cabbage into small strips! Wow! German Sauerkraut Recipe German sauerkraut is one dish that many people associate with the country. You will need around 750g/1lb 10oz shredded cabbage for each tablespoon of sea salt.

Cut out the core sections and remove any outer leaves which may have black spots or look damaged. I like adding one carrot in to add color and some visual appeal. Your post reminds me that I need to make a new batch soon. Your email address will not be published. You’ll notice in the above image that I have added a shredded carrot to my cabbage. Delicious with almost anything! Hello Markus Alternatively, leave longer to develop the flavour more fully.

German Sauerkraut and Spareribs is a recipe I grew up eating at my mother’s kitchen table. Pack the sauerkraut into your final fermentation jar or vessel, and weight the sauerkraut down to keep it below the liquid. It is wooden with a metal blade. These bacteria would otherwise make us sick if they where allowed to multiply. – Heat lard or butter, So, homemade sauerkraut is not only crunchy and tasty, it also provides your gut with extra healthy nutrients! A battle between good and bad bacteria, lacto-fermentation uses only three ingredients to do its job: Almost any vegetable can be fermented in this way, preserving it’s taste, texture, and increasing the bio-availability of natural vitamins and minerals you would not otherwise get in your diet. I have in the past used an empty wine bottle( though I must admit I was worried of it breaking), and as you can see in the pictures here a meat mallet does a fine job! Did you work cleanly? Should I add more water.

amzn_assoc_design = "enhanced_links"; Would love to find the magical recipe. Cover with the lid and fasten tightly. If you haven’t made sauerkraut before, this simple recipe is a great place to start. The longer you let it ferment the more beneficial bacteria (probiotics) it will form.

There should be a ‘print recipe button’.