How to Cook Perfect Sauerkraut Batch 2

Sauerkraut Batch 2. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Homemade sauerkraut gives you healthy probiotics.

Sauerkraut Batch 2 Taste is the best measure here, so check it often and stop the ferment when you get the desired taste. Sauerkraut is safe to eat at every stage along the way, so there is no real minimum or maximum fermentation time. Some options include: Herbs, seeds, spices or other vegetables. You can cook Sauerkraut Batch 2 using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sauerkraut Batch 2

  1. Prepare 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. It’s 1/2 tablespoon of coarse pink Himalayan salt.
  6. You need 1 cup of hot water.
  7. You need of Equipment.
  8. Prepare 1 of weight.
  9. You need 46 ounce of sterilized jar.

Some common ones are caraway seeds, dill, garlic, cinnamon, red pepper flakes, carrot, radish, beet, ginger, hot pepper, apple, or green leafy vegetable (spinach, Swiss chard, kale). Homemade sauerkraut, all salty and sour, is brilliantly easy to make at home. All you need is two simple ingredients: cabbage and salt. All you need is two simple ingredients: cabbage and salt.

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 then plenty of time to allow probiotics to do their work, producing a vibrantly complex and delicious food. Homemade sauerkraut gives you healthy probiotics. It's really not that expensive to make. I found glass fermenting weights to make it a lot easier to do this. How to Make Small Batch Sauerkraut.