Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. this link is to an external site that may or may not meet accessibility guidelines. So I substituted mustard seed. For this easy homemade sauerkraut recipe, choose fresh, firm heads of cabbage and use canning, pickling or kosher salt (not iodized salt). Transfer the mixture and its liquid to a 5- to 6-quart glass, ceramic or stone container. I also added a tsp.

This is great hot or cold! Pack tightly into containers.

Followed recipe except used white wine vinegar instead of regular white vinegar and it was the best sauerkraut I have ever eaten!

The cooler the temperature, the slower the fermentation. (White/gray mold is not harmful. Step 1. Ingredient Checklist. Pack cabbage mixture down into a large plastic food container.

Ingredients.
You’ll need a clean cutting board, knife or box grater, mixing bowl, wide-mouth mason jar, cheese cloth or other cloth, and lid for your jar.

© 2020 Discovery or its subsidiaries and affiliates. Not as "krauty/sharp" as regular sauerkraut.

Definitely a keeper and will make over and over again. Information is not currently available for this nutrient. Then everything also per instructions. Source: EatingWell Magazine, March/April 2014. Ingredients: 1/2 of a small to medium head of cabbage. Reading the other reviews I thought I'd make it more flavorful by adding my own touches. Slice cabbage into very thin slices. Weight out 5 pounds and mix in 3T salt. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Cover pot and bring water to a boil; cook mixture for … Pack the sauerkraut back down and replace the water weights. With this easy recipe, you can adjust the yield to your liking because each batch ferments in a 1-quart Mason jar. If you’re trying to slim down, you can still eat delicious and cozy foods for dinner. This was awesome for quick and easy last minute sauerkraut! Using a large, sharp knife, a food processor with a slicing blade or a mandoline, very thinly slice the cabbage.
I added some extra water and simmered it extra long so hopefully it will mellow out a bit. EatingWell may receive compensation for some links to products and services on this website.

First time making kraut.

If the sauerkraut is not fully submerged, add additional salt brine.

If you want to speed up the process, place in a warmer spot, out of direct sunlight or heat. Repeat with the remaining two-thirds of the cabbage and the remaining 2 tablespoons salt, vigorously kneading the salt into the cabbage after each addition. Remove any scum or bits of white/light gray mold from the surface with a clean spoon and wipe off the plastic bag as necessary. Amount is based on available nutrient data. To be sure your cabbage-to-salt ratio is right for fermentation, start with as close to 5 pounds of untrimmed cabbage as you can. If you want more flavor, re-cover and continue fermenting until it develops a flavor that you like. Thanks onenikol! For a 1-gallon container, core and shred 5 pounds of cabbage. Planning on using this on Reuben sandwiches tonight. Most people won't think twice about serving basic cornbread when is on the table.

The mustard seed and extra vinegar kind of ruined it (it tastes like pickled cabbage) but otherwise it would have been really fabulous. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. I added an extra half cup of vinegar and a quarter cup of water because I used a huge head of cabbage plus a minced jalapeno 1/2 red pepper and a whole onion. Allrecipes is part of the Meredith Food Group.