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Sauerkraut Batch 2. Sauerkraut juice packs a strong flavor, and is unparalleled as a digestive tonic or hangover cure. Start a new batch before the previous one runs out. Get a few different flavors or styles going at once.

For starters, until you like the taste, texture, and. Sauerkraut: Why Make It from Scratch? In short, it is cheaper, healthier, and oh so much tastier! arab have Sauerkraut Batch 2 using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sauerkraut Batch 2

1. You need of Cabbage.
2. You need 6 cups of finely sliced savory cabbage.
3. It's 1/2 tablespoon of coarse pink Himalayan salt.
4. It's of Salt Water Solution as needed.
5. You need 1/2 tablespoon of coarse pink Himalayan salt.
6. You need 1 cup of hot water.
7. It's of Equipment.
8. Prepare 1 of weight.
9. Prepare 46 ounce of sterilized jar.

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. Making sauerkraut is as easy as slicing some cabbage up with a mandoline, salting it, packing it in a Check the sauerkraut a few times each week, skim any foam on the surface of the brine, rinse off the. In general, the smaller the batch the shorter time it will take to ferment, and the larger the batch the longer it will take.

Sauerkraut Batch 2 instructions

1. Remove core from cabbage. Slice thinly the crosscut the sliced cabbage. Save a large piece of leaf to fit the top of the mixture the weight will sit atop this leaf..
2. Add to a bowl loosen the cabbage so it isn't stuck together. Salt the cabbage and massage it in well. Let sit 15-20 minutes covered..
3. Put all the cabbage and juices into the jar. Get the salt water solution mixed..
4. Pour the salt water solution on top. Add a large trimmed leaf to cover the sauerkraut and weigh it down with the weight. Top off with salt water solution. Let ferment for at least 2 weeks..

And while I make sauerkraut throughout the year, I always make a big batch in the Fall. Historically, people made their sauerkraut in large batches after the first frost because a freeze makes cabbage sweeter and slightly more tender. The cabbage would be finely sliced, salted. Sauerkraut contains enough lactic acid bacteria and sugar to start fermenting at the right The process of making sauerkraut is based on fermentation, lactic acid bacteria consume sugar and. Long relegated to baseball stadium hot dogs and deli fridges, sauerkraut is getting its due thanks to small-batch artisans and chefs who are stoking American appetites for fermented food of all kinds.