Homemade Sauerkraut
ID: 6fe8a1fd...
A simple and delicious recipe for making probiotic-rich homemade sauerkraut with just cabbage and salt. This easy fermentation method is highly customizable and yields a perfectly crunchy, tangy condiment that supports gut health.
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🍳 烹飪流程
Prep the cabbage by removing outer leaves, coring, and slicing it thinly. → Layer the sliced cabbage with salt in a bowl and let it sit for 10-30 minutes. → Grate optional carrots and cabbage cores, then mix them into the bowl. → Massage the mixture vigorously until it turns translucent and releases brine. → Pack tightly into jars, weigh down with cabbage leaves and weights, and ferment for 1-4 weeks.
烹飪步驟
簡短烹飪順序
Prep the cabbage by removing outer leaves, coring, and slicing it thinly. → Layer the sliced cabbage with salt in a bowl and let it sit for 10-30 minutes. → Grate optional carrots and cabbage cores, then mix them into the bowl. → Massage the mixture vigorously until it turns translucent and releases brine. → Pack tightly into jars, weigh down with cabbage leaves and weights, and ferment for 1-4 weeks.
開場介紹
A simple and delicious recipe for making probiotic-rich homemade sauerkraut with just cabbage and salt. This easy fermentation method is highly customizable and yields a perfectly crunchy, tangy condiment that supports gut health.
步驟 1
Remove and discard the dirty outer layers of the cabbage. Peel off one or two clean outer leaves and set them aside to cover the sauerkraut later.
步驟 2
Cut the cabbage in half and carve out the tough inner core. Set the core aside instead of throwing it away, as it can be grated and added back.
步驟 3
Thinly slice the cabbage quarters using a sharp chef's knife, or speed up the process by using the slicing disc of a food processor.
步驟 4
Layer the shredded cabbage in a large bowl, sprinkling salt evenly between the layers. Let the mixture sit for 10 to 30 minutes so the salt can naturally draw out moisture.
步驟 5
While the cabbage rests, grate the optional carrots and the reserved cabbage core using a box grater or the grating blade of a food processor.
材料清單
重要提醒
Always use non-iodized salt (such as sea salt, kosher salt, or Himalayan pink salt), as iodine can inhibit the fermentation process.
Keep the cabbage completely submerged under the liquid brine at all times to prevent mold growth and spoilage.
If the cabbage doesn't release enough of its own liquid to cover itself, top it up with a 2% salt water brine (2g salt per 100ml water).
Once fermented to your liking, store the sauerkraut in the refrigerator to slow down the fermentation process; it can keep well for 4 to 6 months.
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