Gold Kraut The Wild Fermentary
Peel the outer layer of leaves from the cabbage then cut out and reserve the stem, you'll need this for later. Half the cabbage then slice each half thinly and add to the mixing bowl. Sprinkle 1 tablespoon of the salt over the cabbage and mix in thoroughly with your fingers. Leave for 30 minutes to allow the salt to begin drawing out the.
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Step 3. Using your preferred method (knife, shredder, mandolin, food processor), thinly slice the whole cabbage and place it in a large bowl. Step 4. Sprinkle 1 tablespoon of salt over the shredded cabbage, loosely toss, and leave sit for 15 minutes to soften and relax.
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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.
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As it ferments the taste will change from blah to sour. Use a fork to push the sauerkraut back under the liquid. It takes 4 days to ferment. You can allow it to ferment longer to get a more sour taste. Once the sauerkraut has fermented to the taste you like, you can store it in your fridge.
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Set aside. Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent. In the meantime, finely grate the potato. Set aside. Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes.
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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.
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To cook raw sauerkraut, start by rinsing it lightly under cold water to remove excess brine. Then, heat a frying pan over medium-high heat and add a small amount of oil or butter. Once the pan is hot, add the sauerkraut and cook for a few minutes until it begins to soften. You can also add seasonings, such as caraway seeds, garlic, or onions.
SlowCooker Sauerkraut Recipe How to Make It
Cut the cabbage in half, then in quarters, and remove the core. Cut the quartered wedges in half, lengthwise, creating eight wedges. Run these wedges through a food processor using a thin grater attachment. If using a knife, place the wedges on a large cutting board and press down to secure them.
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Using a sharp chef's knife, carefully cut into quarters, then thinly slice it into 1/8 inch thick shaved slices. Transfer your sliced cabbage to an extra large bowl. Sprinkle with the sea salt and using your clean hands massage the cabbage until it starts to wilt and release plenty of liquid.
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Add the caraway seeds (stir in with a spoon). Transfer the cabbage-caraway blend and liquid brine into the mason jar. Make sure the cabbage is completely submerged under the liquid in the jar. Cover it with a fermentation weight to ensure it's completely anaerobic ("without air"). Seal tightly with the mason jar lid.
Kraut Source
2. While cabbage wilts, clean and dry a large jar or several wide-mouth mason jars and finely chop any flavor additions (garlic, dill, etc). 3. When cabbage has sat for at least an hour, mix in garlic or other spices, and pack tightly into the jar, pouring all liquid into the jar as well.
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Instructions. In a bowl, mix cabbage with cumin and mustard seeds. Using a potato masher of wooden kitchen mallet, pound/mash the cabbage and seeds for several minutes to release the juices from the cabbage. Fill each quart by tightly packing the cabbage using a wooden spoon or mallet. Give each jar a generous 1" headspace.
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Instructions. Place shredded cabbage in a large bowl and add juice,cloves and juniper berries, if using. Mix to combine. Allow mixture to ferment at room temperature for at lease a week. After 24 hours, if the liquid doesn't cover the cabbage all the way, stir salt into the mixture and add a little water.
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The cabbage needs to be kept submerged under the surface of the juice. This can be accomplished by weighting down a large cabbage leaf or two. Store your mixture in a dark place at room temperature. Check on it daily to make sure that all cabbage remains submerged below the surface of the liquid.
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Step 3: Adding salt. This is the most crucial step and will make or break your ferment. Too little salt can cause issues like mold or a failed ferment; too much salt will ruin the flavor. The standard formula is that for every 5 pounds of shredded cabbage, you add in 3 tablespoons of fine salt.
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Instructions. Place a medium bowl on a scale and zero out the scale, leaving the bowl there. Finely slice and grate cabbage and beets and place in the bowl. Add garlic, onion and or ginger if using. Weigh the cabbage in grams- careful not to include the bowl weight. Multiply the cabbage amount by .02.
