Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tex's small batch sauerkraut. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tex's Small Batch Sauerkraut is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Tex's Small Batch Sauerkraut is something which I’ve loved my whole life.
Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C. In a Pickle: Small Batch Sauerkraut.
To get started with this particular recipe, we have to first prepare a few components. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tex's Small Batch Sauerkraut:
- Prepare 1 medium white or red cabbage
- Make ready 1 1/2 tbsp kosher or sea salt
- Prepare 2 tsp caraway seeds (optional)
- Make ready 1 1/2 liter (or larger) Kilner or clip lid jar
- Take 50 marbles in a sandwich bag
This is about getting it ready to ferment. The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. The key for us is the small batch in the wire bale jar. We tried it once using a stoneware sauerkraut jar.
Instructions to make Tex's Small Batch Sauerkraut:
- Cut the cabbage into quarters and slice crossways
- Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. - After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. - Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine.
- Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. - Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process.1. Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. - The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though.
- After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up.
It took three or four cabbages, maybe even five, was a lot of work and we obviously. Small-batch producers will let the cabbage sit in barrels for upwards of a year to let the product slowly ferment before it even needs to be bottled, and as long as it's refrigerated and sitting in brine, the kraut can last indefinitely. Lacto-fermented kraut is touted for its health benefits like vitamins C and K, and. Small batches of sauerkraut allow you to have a fresh supply on hand while giving you the freedom to customize your recipe. The great thing about making sauerkraut in small batches is that you can constantly change the recipe.
So that is going to wrap this up with this exceptional food tex's small batch sauerkraut recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!