Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tex's small batch sauerkraut. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
How to Make Small Batch Sauerkraut. The trick behind making only one quart of sauerkraut at a time is True Leaf Market's fermentation kits. Massage the cabbage with the salt to "bruise" the leaves.
Tex's Small Batch Sauerkraut is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Tex's Small Batch Sauerkraut is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tex's Small Batch Sauerkraut:
- Get 1 medium white or red cabbage
- Make ready 1 1/2 tbsp kosher or sea salt
- Take 2 tsp caraway seeds (optional)
- Take 1 1/2 liter (or larger) Kilner or clip lid jar
- Make ready 50 marbles in a sandwich bag
Ingredients of Tex's Small Batch Sauerkraut. Tex's Small Batch Sauerkraut step by step. In general, the smaller the batch the shorter time it will take to ferment, and the larger the batch the longer it will take. This is the most basic recipe ever— it's just cabbage and salt.
Steps to make Tex's Small Batch Sauerkraut:
- Cut the cabbage into quarters and slice crossways
- Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. - After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. - Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine.
- Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. - Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process.
- Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. - The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though.
- After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up.
Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C. Remove the outer leaves that might be dirty and cut the cabbage into quarters. Remove the core and shred the cabbage into thin strips. You can use a food processor for this.
So that is going to wrap it up with this exceptional food tex's small batch sauerkraut recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
