If the cabbage is not entirely submerged in brine add a saltwater mixture of 1 tsp salt to 1 cup water to the cabbage just until it is submerged. Heat bacon drippings in a large skillet over medium heat.

Homemade German Sauerkraut Curious Cuisiniere

The cabbage must be covered with its liquid brine to avoid that mold starts growing.

Homemade german sauerkraut recipe. So how do you make sauerkraut at home. If desired add optional ingredients. Cover the jar with a towel cheesecloth or coffee filter.

Simply pour boiling water over it then let it dry naturally. Stir and use your hands to squeeze out as much of the water and juice as possible. Layer the cabbage and the salt in the tub or bowl.

You can to use a special grater for cabbage or use a very sharp knife. Cook and stir onion until soft and translucent about 5 minutes. Before you start making this german sauerkraut recipe make sure to sterilize all equipment especially the mason jar.

The salt draws out the water kills off the spoilage bacteria and fermentation begins. 9 10 kg white cabbage fresh and preferably organic weigh the cabbage to determine the salt amount. To make your own german sauerkraut you only need two ingredients.

Sauerkraut onion butter oil cornstarch spices apple broth wine. To use a traditional stoneware crock consider quadrupling this recipe most crocks ferment a minimum of 4 liters of sauerkraut. To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves.

You will need a salt concentration between 0 6 and 2 percent which equals 3 4 to 2 teaspoons of table salt per pound of prepared cabbage. Such pots would come with stone plates which you place on top of the sauerkraut. In an extra large bowl combine salt and cabbage.

Before using the plates you have to put them in water for 1 hour. Shred the cabbage thinly a food processor makes light work of this. This sauerkraut recipe can also be made vegan.

This will act as a weight and help to keep all the cabbage submerged. Oma s recipe for sauerkraut made just like oma by oma gerhild fulson this easy recipe for sauerkraut is a staple in our german menu. Any cabbage can be used but in general regular green cabbage is the most commonly used variety.

With clean hands squeeze cabbage until it wilts and releases liquid about 10 minutes. Use 8 pounds of cabbage and cup fine sea salt prepare the cabbage and salt exactly as described above but pack it into a stoneware crock. I now want to try a red sauerkraut for fun for this batch of sauerkraut which fits in a 1 5l glass mason jar i used.

Quarter cabbages and remove cores. Delicious with almost anything. Step 2 place sauerkraut with juice into a large bowl and cover with water.

Massage the salt into the cabbage for 5 mins wait 5 mins then repeat. Check the sauerkraut after 24 hours.