Homemade Sauerkraut
ID: f15fe3f9...
A simple, two-ingredient fermented sauerkraut recipe made with fresh organic cabbage and kosher salt. It ferments naturally at room temperature in just a few days, providing excellent probiotic benefits and a crisp, tangy crunch.
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🍳 烹飪流程
Clean, shred, and prep the cabbage, reserving large outer leaves. → Mix the cabbage with kosher salt, massage gently, and let rest for 4-6 minutes until liquid releases. → Pack the cabbage tightly into a quart jar, ensuring it is fully submerged under its juice, and weigh it down with a reserved cabbage leaf. → Cover with a lid, store out of direct sunlight, and burp the jar daily to release gas. → Ferment for 2 to 9 days at room temperature, then refrigerate once the desired sour flavor is achieved.
烹飪步驟
簡短烹飪順序
Clean, shred, and prep the cabbage, reserving large outer leaves. → Mix the cabbage with kosher salt, massage gently, and let rest for 4-6 minutes until liquid releases. → Pack the cabbage tightly into a quart jar, ensuring it is fully submerged under its juice, and weigh it down with a reserved cabbage leaf. → Cover with a lid, store out of direct sunlight, and burp the jar daily to release gas. → Ferment for 2 to 9 days at room temperature, then refrigerate once the desired sour flavor is achieved.
開場介紹
A simple, two-ingredient fermented sauerkraut recipe made with fresh organic cabbage and kosher salt. It ferments naturally at room temperature in just a few days, providing excellent probiotic benefits and a crisp, tangy crunch.
步驟 1
Clean the cabbage and remove any large outer leaves with thick ribs; set them aside to use as weights later. Slice or shred the cabbage up to 1/4-inch thick or smaller using a kraut cutter, mandolin, or sharp knife.
步驟 2
In a large bowl, combine the shredded cabbage and kosher salt.
步驟 3
Toss the ingredients together and gently massage the salt into the cabbage. Allow the mixture to rest for about 4-6 minutes until cabbage juice begins to collect at the bottom of the bowl.
步驟 4
Pack the cabbage firmly into a clean quart jar, pressing it down so the cabbage is submerged in its own liquid. Pour any remaining juice from the bowl over it. Use a piece of the reserved outer leaf as a weight on top to keep all shredded cabbage fully submerged under the liquid.
步驟 5
Close the jar with a lid and place it in a spot out of direct sunlight. Loosen the lid once a day to release built-up fermentation gases.
材料清單
重要提醒
Always use organic cabbage if possible to avoid chemicals that might inhibit fermentation.
Do not use table salt containing iodine, as iodine can inhibit fermentation or cause cloudiness. Kosher salt or sea salt is recommended.
Keep the cabbage completely submerged under the liquid at all times to prevent mold and spoilage.
Make sure to burp the jar daily to let gases escape, as pressure build-up can cause leaks or break the jar.
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