Making Sauerkraut

I’m going to make some sauerkraut is in a few vegetables I had leftover in my fridge before going away on holiday.

Making Sauerkraut



How I Make Sauerkraut▼

I’ve got about a quarter of a cabbage and half a dozen carrots the quantity doesn’t really matter at this stage although we will weigh the total amount a bit later on so we can work out how much salt to err the type of vegetables is also a fairly flexible they are all for men to put some are better than others cabbage is obviously the main bitch that we used and sauerkraut and is in fact the kraut and sauerkraut which literally makes our cabin but carrot fennel beetroot radish plenty others good as well I guess as a rule of thumb what you’re looking for are vegetables that have a robust texture and can be eaten war ii thing too soft right lift into mush after trimming and discarding the bits you don’t want to eat slice the vegetables as thinly as possible or grate them at their suit Sybilla they just need to be thin enough to message of need now’s the time to weigh the visitor ideally use scales that are accurate to five grams or less I know this bowl weighs one kilo so I didn’t zero before I added the pitch to pencil so here I have 900 grams once you have the total weight of all the vegetables you need to multiply that amount by 0.025 or two and a half percent to get the quantity of salt you’ll need so 900 grams times 0.025 gives me twenty two point five grams of salt measure out the soldiers best you can my scales only go to the nearest five grams so here it’s flipping between 20 and 25 grams which should be about twenty two point five grams I’m also going to add some flavorings in the form of fennel seeds this is optional and entirely flexible and the quantity and the type of flavorings you add fresh turmeric ginger Szechuan pepper star anis caraway seeds are all good as well basically anything tasty is worth a try just bear in mind that little does seem to go quite a long way it’s very easy to overdo it with spices mess urge all of us together for a while until it starts to soften and liquid begins to come out of the vegetables the softening happens because of both the mechanical force messaging and the salt drawing out the liquid once you’ve had enough of massaging let it sit there for half an hour or so the salt will do the work for you and it will soften even more you want to be fairly soft so it packs into the fermenting vessel easily the liquid that comes out of the veggies becomes the brine mechanism so here we are half an hour later give it a little squeeze to make sure it’s nice and soft and there’s plenty of Bryan I reckon that’s ready to pack into the Femina vessel there’s plenty of options for fermenting vessels but I’ve just gone for the cheap version of a place to container with a couple of the dishes what we’re trying to achieve is an environment where as little oxygen comes into contact with the feed stores as possible push the vegetables down as hard as you can to expel any air from around them don’t stress too much about sterilizing your equipment just make sure it’s clean well the vegetables for me they produce carbon dioxide which will fill the vessel this needs to escape or the container will explode as the container isn’t airtight you can also get in so I’ve cut this piece of plastic to fit nicely over the vegetables to stop the air coming into contact with them push the plastic down on top of the vegetable in place of weight and I thought to keep it down here I’ve just used a smaller plastic container filled with water put the lid on lifting the corner of necessary in place that somewhere cool and dark for a week or two for me that’s in the basement with the temperature as a few degrees colder than the rest of the house I’ve also found that winters the best time to do it sometimes during the war on ice or for me too fast or other yeasts and molds can take over so now the sauerkraut it’s been fermenting for a few weeks it’s ready to eat transfer it into a smaller container and keep it in your fridge the fermentation process is the magical part in this recipe you leave the liner in the yeasts and bacteria present on the vegetables transform them into something delicious the salt acts to slow the growth of unwanted bacteria in molds which would cause it to spoil while allowing the bacteria we want which is the lactobacillus bacteria to grow the lactobacillus don’t mind the soul when lect over sauce grow and multiply they produce lactic acid which lowers the pH and further prevents other bacteria and molds from growing and gives us the nice sour flavor lake toba sauce are also quite happy growing in the absence of oxygen unlike other bacteria on that hence the reason we try to eliminate here from a–from University I’ve only had to bend one sauerkraut which smelt disgusting and had a thick red mold growing on top but I’ve also had a couple of less than optimal kimchi which were a bit slimy otherwise they were pretty good but the texture was a little bit off-putting I’m not totally sure what the problem was but I think the temperature had something to do it doesn’t always go the way you intend but I’m unaware of any faulty sauerkraut making anyone else and because most of this process is largely in the hands of microscopic organisms there’s always an element of the unknown what’s happening and what the final product might turn out like I’m far from an expert in this field but I’ve enjoyed experimenting and finding out what works with me there’s lots of good reading out there that explains it better than I can I’d recommend anything by sand or cats thanks and enjoy.


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