There are many things to consider when trying to make old fashioned sauerkraut. First, you must be sure to follow the instructions for fermentation. Then, you must prepare the ingredients and store them correctly. Finally, you must choose a good recipe to use.
Recipes
Old fashioned sauerkraut is a tangy, hearty side dish that goes perfectly with burgers or sausages. This easy-to-make recipe uses just cabbage and salt. It comes together quickly, and it’s a great budget-friendly option. You can add other ingredients if you wish, such as bacon or caraway seeds.
For the most part, making your own sauerkraut is as simple as tossing a cabbage into a crock, adding salt, and letting it sit. The trick is to get the cabbage completely submerged in the brine. If you do not, mold can form. However, you can still keep it fermenting.
You should let it ferment for at least a week, but it may continue for as long as 10 days. A good way to gauge its progress is to taste it daily.
When it’s ready, you’ll notice the cabbage becomes soft and watery. To keep it from spoiling, put it in a plastic bag. Fill the bag with the liquid and let it soak into the cabbage. Once it has soaked, you can remove the cabbage and move the mixture to your refrigerator for storage.
If you decide to eat your sauerkraut, make sure to remove any mold that has formed. Mold is usually an indicator of a hot kitchen. Also, keep your kraut away from direct sunlight and keep the temperature low, such as 70 to 75 degrees Fahrenheit.
Adding spices such as caraway seeds or dill can also improve the flavor of your sauerkraut. You can also use a tea strainer if you want to serve your kraut in style.
If you’re worried about mold, you can always add a little liquid to the jar. Just be sure to keep the jars away from sunlight and away from bacteria. Alternatively, you can place them on a baking sheet to catch any overflow.
Making your own sauerkraut is not only inexpensive and quick to do, but it is also healthier than store-bought versions. You can even serve it with a Reuben sandwich or bratwurst. While it takes a bit of patience to make it, it is well worth the effort.
Ingredients
Old fashioned sauerkraut is a great side dish or accompaniment for sausages, burgers and other savory dishes. It’s simple to make, and the results are delicious. However, you must take care to make it the right way.
The main ingredient in homemade sauerkraut is shredded cabbage. This vegetable is fermented using naturally occurring yeast and bacteria. These microorganisms help convert sugars and starches into carbon dioxide.
The process is called lacto-fermentation. You can find out more about the benefits of this type of fermentation in a free e-book from Cultures for Health.
If you’re interested in learning more about lacto-fermentation, you can sign up for the Cultures for Health newsletter. They offer a variety of free resources on the topic. Some of them include a list of equipment needed to create your own home ferments and an e-book on the subject.
In order to make your own sauerkraut, you’ll need a container big enough to hold your cabbage, a weight to keep it submerged in liquid, a lid to cover it and a few other essentials. When it comes to the ingredients, you’ll need cabbage, salt, and sugar.
A jar is the perfect container for your homemade sauerkraut. Make sure it’s a non-reactive one. Once you’ve filled it, pack it tightly and cover it with a regular lid.
Next, add a teaspoon of salt and a teaspoon of sugar to the cabbage. Salt helps to pull water out of the cabbage. Finally, add the carrots. Don’t overdo it – no more than 1/4 pound of carrots is needed.
After a few days, you’ll be able to taste the fermented sauerkraut. Be sure to check it daily for signs of fermentation. During this time, the cabbage may start to look watery and become limp.
To store your sauerkraut, you’ll need to store it in a cool place. Ideally, the refrigerator is the best option. Your sauerkraut will last for weeks or months if it’s stored properly.
Lastly, be sure to use a clean, sanitized cloth to cover your jar. This will prevent dust and bugs from getting in your sauerkraut.
Fermentation process
Fermentation of sauerkraut is a traditional method of making pickles. The process involves anaerobic bacteria and cabbage. When the sugars in the cabbage are converted to lactic acid, a delicious and tasty product is produced. Lactic acid is a natural preservative and improves the taste and shelf life of the finished product.
This fermented cabbage can be stored in the refrigerator or freezer for months. However, the storage period depends on the temperature. Ideally, the kraut is kept at 65 degrees Fahrenheit to 75 degrees Fahrenheit. A higher temperature may slow down the growth of the bacteria.
Traditionally, kraut is made in earthenware crocks. If you have a quart mason jar, it is important to wash it with hot soapy water to remove any lingering fungal spores. Once it has been washed, you can fill it with the cabbage and liquid.
To keep the fermentation process at an optimal level, it is necessary to follow strict sanitation practices. For instance, it is not recommended to use plastic containers. It is also essential to pack the kraut in an airtight container.
Sauerkraut is fermented using a lactic acid fermentation process. The lactic acid inhibits the growth of harmful bacteria. During the process, bacteria convert the sugars in the cabbage to lactic acid. After the initial fermentation, the kraut continues to be tastier for several days.
Sauerkraut is easy to make. Just gather the ingredients, follow the instructions, and enjoy!
Sauerkraut can be kept for up to two months in the refrigerator. If you plan to store it for longer, it is better to freeze it. But it is best to use it within a year.
If you have mold, you should toss it out. Otherwise, it can be left to ferment for up to three months. You can also add more salt to the brine.
You can also try to create a multi-colored sauerkraut by mixing other types of cabbage. This type of sauerkraut is very popular in Eastern Europe. Mixing different kinds of cabbage helps produce a more complex and flavorful sauerkraut.
For more information on fermenting, check out Cultures for Health. They offer a free e-book on lacto-fermentation.
Storage
When storing old fashioned sauerkraut, you need to make sure you’re doing it right. If you store it incorrectly, it can get moldy and turn mushy. But if you follow the right tips, you can keep your sauerkraut fresh and delicious for months.
The first step is to make sure you’re using a proper container. Ideally, a glass jar works best. However, if you don’t have a glass jar, you can use a parchment paper lid.
After you’ve made your kraut, it’s time to store it. You can keep it in the refrigerator or freeze it. Either way, you need to keep it from getting airborne. Mold and yeast can grow on the surface of the kraut if there is too much air in the jar.
The next step is to add some extra spring water and salt. This helps to keep your friendly bacteria alive during the fermentation process. Keeping your kraut below the brine will also keep it from becoming mushy.
Once you’ve made your kraut, cover it with a cloth and a lid. You can use any kind of lid you like, including a loose fitting one. Some people even use cabbage leaves as the lids.
Keep in mind that if you live in a hot or humid area, your sauerkraut won’t last very long. It’s best to store it in the fridge. In fact, some producers recommend storing it for a week after it’s opened.
After a few days, you should start to see changes in the texture of your kraut. This will happen when the salt in the liquid begins to dissolve. At this point, you can take a peek to see if it’s sour.
When it’s time to refrigerate your kraut, you’ll want to remove any scum. It’s also a good idea to skim off any green or blue specs on top of the food.
Depending on the type of sauerkraut you’re making, you’ll want to leave it to ferment for anywhere from a few days to a few months. Most varieties will require refrigeration to maintain their taste and shelf life, but others will not.