Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tex's small batch sauerkraut. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tex's Small Batch Sauerkraut is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Tex's Small Batch Sauerkraut is something that I’ve loved my entire life. They are fine and they look fantastic.
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. All products linked here have been independently selected by our editors.
To get started with this particular recipe, we must prepare a few components. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tex's Small Batch Sauerkraut:
- Take 1 medium white or red cabbage
- Take 1 1/2 tbsp kosher or sea salt
- Take 2 tsp caraway seeds (optional)
- Make ready 1 1/2 liter (or larger) Kilner or clip lid jar
- Get 50 marbles in a sandwich bag
The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. It's perfect for one head of cabbage. Sauerkraut is considered a super food and provides several health benefits. It is fat free, cholesterol free and a good source of vitamins.
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.
- 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.
Sauerkraut is considered a super food and provides several health benefits. It is fat free, cholesterol free and a good source of vitamins. Sauerkraut has probiotic bacteria that create lactic acid which provides digestive system balance. Not only is sauerkraut a super food, it adds great flavor to any dish. This proven small-batch method will help you: Gain confidence and experience with fermentation.
So that is going to wrap this up for this special food tex's small batch sauerkraut recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
