Equation can be used for fermenting any vegetable you'd like. Once you've shredded your cabbage, multiply the weight of the cabbage in grams by 0.02 to get a 2% salt ratio. Rinse your cabbage and remove the outer layers. Check the sauerkraut after 24 hours. Place crock weight over cabbage; the weight should be submerged in the brine. Fermented foods can form an important part of any diet, as these foods contain beneficial living bacteria (probiotics) and enzymes that can help with absorption and assimilation of nutrients. Homemade Red Sauerkraut For a variation, mix the red cabbage with green cabbage. I recommend a food scale. In separate large mixing bowls with plenty of extra space, work the salt into the cabbage for about 10 minutes. The shreds should then be soft and releasing a little liquid. Knead, massage, and then knead some more! Save 1 of the leaves and set aside. Using clean hands, knead the cabbage and salt together for 3-5 minutes. Nutrients also affect the outcome of sauerkraut, salt being the primary nutrient of concern. It still allows air and gases to escape. Now taste it. I used two glass lids to seal it, one smaller fits inside to weight the Cabbage Mixture, and one upside down on top to seal sort-of an air lock. There is some room for variability here; it just depends on how thick you like your sauerkraut. 1 half gallon sized jar or 2 quart sized jars. My Sauerkraut is crunchy, slightly sour and just delicious. Instructions. Jar lid or "pickle pipes" (if using pickle pipes, you will also need canning rings) Ingredients. For small vegetables, like little French radishes or garlic cloves, you can chop or slice them thinly, but shred larger fruits and vegetables. It’s something that happens a lot in winter – fermenting is an ideal preservation method for hardy vegetables (like carrots, cabbage, onions, garlic, turnip, rutabaga and other root vegetables) and it adds a … Put about a tablespoon of olive oil in a large pot over medium heat. Pick your ingredients – choose a very fresh red cabbage from the farmers’ market and unprocessed salt (Celtic or Himalayan salts work best). Cool brine before adding to crock. Small 4 ounce jars to be used as weights or glass fermentation weights. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Pour enough in brine to keep the cabbage submerged. Mar 14, 2016 - We’ve been fermenting a lot over the last month or so. If you prefer a less salty kraut, use 1½ teaspoons of salt per pound of cabbage. Slice an onion thinly. 3. You can also add other vegetables to the mixture like grated carrots, seaweed, beets, herbs, and spices. Add the salt. But there are two ways to lacto-ferment food without adding salt. 1 small head red cabbage 1 Tablespoon sea salt 1/2 cup cranberries 1 litre (1 quart) jar; Instructions. When fermenting sweet vegetables like beets, the use of cabbage, which is in low sugar will give the best results. 1 head red cabbage 1-2 Tablespoon sea salt 1 cup fresh blueberries 2 green apples Instructions. Shredded cabbage takes up a lot more room then you think) 1-quart mason jar (950 ml) with a tight-fitting lid. 5. By weighing the cabbage, you are (to a close approximation) figuring out how much water you have. THE CABBAGE. Mix the brine at a ratio of 1 tsp salt per cup of water. Remove bay leaf. Or for every one pound of cabbage 1.5-1.75 teaspoons salt. The idea of Apple Cider Sauerkraut combines a red cabbage sauerkraut (sometimes referred to as ‘redkraut’) and the idea of fermenting sauerkraut in wine or beer. Now for the fun part! If you don’t do that, you can’t be sure you’ve got a brine of appropriate strength. Once the cabbage leaves begin to wilt and the juice (now brine) accumulates in the bottom of the bowl, massage for 5 more minutes. I found an unused brown 5ltr canning jar somewhere in the shed (previous owners)and then proceeded to make a batch of sauerkraut with green and red cabbage, the leaves of a large head of cauliflower, carrots, garlic and some salt. Salt should be added at a ratio of about 2-3%. Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Cut each head of cabbage into thin threads (keeping each color separate). First I am making Sauerkraut, two batches one with Green Cabbage, Pineapple, Ginger, Turmeric, Himalayan Sea Salt, Apple Cider Vinegar; in an open Crock about a gallon and half size. Cut it in half and cut out the core. This red cabbage and apple kraut is a common German sauerkraut variation that balances the acidity in the fermented kraut with the sweetness of apples. 2. Choose an airtight jar and clean it well, rinse and pat dry it. Let it sit for an hour or so and toss a few times. After mastering this basic recipe you can experiment with adding sugar, pickling spices, and other shredded veggies to your recipe. I go for the 1½ teaspoons. Mix until it dissolves. You’ll have a big pile of sliced red cabbage like this. The goal is to get the cabbage to soften and begin to release moisture. Keyword: Fermented Red Cabbage, Fermented Sweet Red Cabbage, Red Cabbage, Red Cabbage Sauerkraut, Sweet Red Cabbage. Most homemade sauerkraut recipes use cabbage, salt and water (for newcomers: most of the water is released from the cabbage by the salt as we’ll explain in the recipe) as their basis. Using both hands, gently massage the salt into the cabbage for 5 minutes to release cabbage juices. Or if using a salt water brine, 1 ¼ teaspoons salt to 1 cup water. Lower heat to medium, stir in onion and garlic and saute until they are tender. 1 1/2 tablespoons salt. The golden ratio for fermenting is 1.5 tsp of salt per lb (~500g) of vegetables. The ratio of salt to cabbage is a little more than one tablespoon of salt to one pound of cabbage. The key to adding fruits and vegetables to your sauerkraut is maintaining a ratio of about 3 parts cabbage to 1 part additional fruit or vegetable. Wash the apples and blueberries and slice the apples into small pieces. Peel the outer leaves from the cabbage (reserve one for later). Spiced Red cabbage Sauerkraut. Apple, Blueberry and Red Cabbage Sauerkraut. Stir in the jumpier berries (or any other spices you choose to add, see below) and combine. Step 2 – Your training wheels/ The brine. I personally find that 2 teaspoons of salt per pound is too salty. It’s something that happens a lot in winter – fermenting is an ideal preservation method for hardy vegetables (like carrots, cabbage, onions, garlic, turnip, rutabaga and other root vegetables) and it adds a … The salt will extend the shelf life of your sauerkraut. Apr 21, 2015 - We’ve been fermenting a lot over the last month or so. Ingredients. Let it sit for 15 minutes. Much more than this andthe Lactobacilli can’t thrive. Allow the cabbage and salt mixture to rest for at least 5 minutes. Add cabbage, sauerkraut, chicken broth and wine. Thinly slice the cabbage and transfer into a large bowl. Add fermentation weights to the fermenter to keep the cabbage submerged in the brine. Let me start by noting one big advantage of red cabbage sauerkraut compared to more traditional green cabbage sauerkraut. The cabbage should still be completely immersed in the liquid. Servings: 8 servings. Easy Sauerkraut Recipe. Equipment . Slice, shred or grate your cabbage using a food processor, knife or grater. I have read the ratio for cabbage to salt should be-for every 100 grams of cabbage you need 2.5 grams of good quality salt or do what I did and just add a spoon full of salt and away you go. For different sized batches….the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs cabbage. Add the salt and toss everything together. 1 cabbage 1 tablespoon sea salt. How to Make Quick Homemade Red Cabbage Sauerkraut. If your cabbage is 3 pounds, use 4 ½ to 6 teaspoons of salt. Taste. For the easiest of sauerkrauts, Kelli adds about 2 tsp of caraway seeds to a mix of 1.5kg of cabbage and 25g of sea salt. Author: Mary’s Nest. If you need to make more brine, dissolve 1 1/2 tablespoons of pickling salt in 1 quart of water. 1. Lots of salt. Shred the cabbage with a knife, grater, or food processor. This is the minimum ratio required to promote good bacteria/inhibit unwanted bacteria. Take the outer leaves off of the cabbage. 1 … Get a head of red cabbage and cut off the bottom stem end. Check seasonings. Mix to distribute the ingredients. 2 pounds of cabbage, (900 grams) – green or red cabbage works best; 4 teaspoons sea salt, (20 grams) Equipment: Large cutting board; Large knife; VERY Large mixing bowl (emphasis on the VERY large. Season with salt and pepper. Ferment longer if desired. A good rule of thumb is one tablespoon of salt per two pounds of cabbage. … Peel off a whole leaf and save it for later use. If you don't want to use salt, there are two ways to introduce probiotics and start fermentation. Don't allow the sauerkraut to go above 76 degrees, higher temperatures increases the risk of bad bacteria spoiling the batch. The following instructions are for a very small amount of cabbage, but of course you can make as much as you like. ... the process that produces real sauerkraut and kimchi - starts by adding salt. A general rule of thumb is to keep the ratio at 50% cabbage, and 45 % beetroot, then the other 5% – spices or other additional flavoring. Finely slice the cabbage and add to a bowl. ... To do that, you need to have the right ratio of salt to water. Slice it thinly. You could also make a brine by including the water you intend to use when weighing the veggies. Three big cabbages will … If the quantity of you cabbage and daikon which you use is different, the salt ratio is approximately 1 Tbsp salt for each 1 1/2 lbs of veggies. Ferment at about 70 degrees for 7-10 days. Other advice I received included buying a food scale and weighing the salt to the ratio of cabbage each time, ... Add 1 tablespoon of sea salt to the cabbage and mix it up. This recipe uses a sauerkraut salt ratio of 3 tablespoons salt for 5 pounds of cabbage. 4. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. While your cabbage is sitting, make a brine by mixing 1 cup of water with 1 teaspoon + 1/4 teaspoon sea salt. See Measuring and Using Salt in Fermentations. 1 head of cabbage (about 2 1/2) pounds. Equipment. (One large cabbage weighs about 2 pounds). Rinse your cabbage and remove the outer layers. Even a big 3kg cabbage is going to shrink a lot after it is pounded and fermented, yielding perhaps four, 400ml jars. Combine the cabbage and salt in a large bowl. For example, if your cabbage is 2 ½ pounds, use 3 ¾ to 5 teaspoons salt. Scales /jars, or plastic container with an air tight lid (A 5ltr catering mayo tub would work well for a large batch ) /Sharp knife/gloves optional /Big enough bowl to work the ingredients /Something to press the contents into the container with /Gloves optional (Red Cabbage is natural food dye ) Ingredients. But I’m using a little bit less. Carrots can give sauerkraut a nice sweetness and bright color. 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