Mar 14, 2016 - We’ve been fermenting a lot over the last month or so. Once you've shredded your cabbage, multiply the weight of the cabbage in grams by 0.02 to get a 2% salt ratio. The cabbage should still be completely immersed in the liquid. Thinly slice the cabbage and transfer into a large bowl. Mix the brine at a ratio of 1 tsp salt per cup of water. (One large cabbage weighs about 2 pounds). Lots of salt. There is some room for variability here; it just depends on how thick you like your sauerkraut. The ratio of salt to cabbage is a little more than one tablespoon of salt to one pound of cabbage. Rinse your cabbage and remove the outer layers. Salt should be added at a ratio of about 2-3%. Equipment. Using both hands, gently massage the salt into the cabbage for 5 minutes to release cabbage juices. If you need to make more brine, dissolve 1 1/2 tablespoons of pickling salt in 1 quart of water. Knead, massage, and then knead some more! Add the salt. Mix until it dissolves. Apr 21, 2015 - We’ve been fermenting a lot over the last month or so. How to Make Quick Homemade Red Cabbage Sauerkraut. Ferment at about 70 degrees for 7-10 days. Step 2 – Your training wheels/ The brine. The golden ratio for fermenting is 1.5 tsp of salt per lb (~500g) of vegetables. Slice, shred or grate your cabbage using a food processor, knife or grater. Equation can be used for fermenting any vegetable you'd like. Allow the cabbage and salt mixture to rest for at least 5 minutes. 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. Combine the cabbage and salt in a large bowl. A good rule of thumb is one tablespoon of salt per two pounds of cabbage. If you don’t do that, you can’t be sure you’ve got a brine of appropriate strength. 1 cabbage 1 tablespoon sea salt. Apple, Blueberry and Red Cabbage Sauerkraut. 1 head red cabbage 1-2 Tablespoon sea salt 1 cup fresh blueberries 2 green apples Instructions. 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. Check the sauerkraut after 24 hours. 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. Three big cabbages will … Jar lid or "pickle pipes" (if using pickle pipes, you will also need canning rings) Ingredients. Now taste it. Finely slice the cabbage and add to a bowl. 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. 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. I personally find that 2 teaspoons of salt per pound is too salty. Season with salt and pepper. 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. I go for the 1½ teaspoons. 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. Let it sit for an hour or so and toss a few times. 1. Shred the cabbage with a knife, grater, or food processor. This is the minimum ratio required to promote good bacteria/inhibit unwanted bacteria. 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. After mastering this basic recipe you can experiment with adding sugar, pickling spices, and other shredded veggies to your recipe. Peel the outer leaves from the cabbage (reserve one for later). Shredded cabbage takes up a lot more room then you think) 1-quart mason jar (950 ml) with a tight-fitting lid. Or if using a salt water brine, 1 ¼ teaspoons salt to 1 cup water. Or for every one pound of cabbage 1.5-1.75 teaspoons salt. If your cabbage is 3 pounds, use 4 ½ to 6 teaspoons of salt. 5. Slice an onion thinly. 1 half gallon sized jar or 2 quart sized jars. When fermenting sweet vegetables like beets, the use of cabbage, which is in low sugar will give the best results. Nutrients also affect the outcome of sauerkraut, salt being the primary nutrient of concern. I recommend a food scale. Mix to distribute the ingredients. You could also make a brine by including the water you intend to use when weighing the veggies. THE CABBAGE. 2. ... the process that produces real sauerkraut and kimchi - starts by adding salt. Much more than this andthe Lactobacilli can’t thrive. You’ll have a big pile of sliced red cabbage like this. 1 head of cabbage (about 2 1/2) pounds. Carrots can give sauerkraut a nice sweetness and bright color. Get a head of red cabbage and cut off the bottom stem end. Now for the fun part! Add fermentation weights to the fermenter to keep the cabbage submerged in the brine. For different sized batches….the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs cabbage. Ferment longer if desired. Let it sit for 15 minutes. You can also add other vegetables to the mixture like grated carrots, seaweed, beets, herbs, and spices. The goal is to get the cabbage to soften and begin to release moisture. Add the salt and toss everything together. For example, if your cabbage is 2 ½ pounds, use 3 ¾ to 5 teaspoons salt. The following instructions are for a very small amount of cabbage, but of course you can make as much as you like. 1 1/2 tablespoons salt. Toss with salt - Red Cabbage Kim Chi-3Place the cabbage and daikon in a large bowl and toss with the salt. Put about a tablespoon of olive oil in a large pot over medium heat. By weighing the cabbage, you are (to a close approximation) figuring out how much water you have. Save 1 of the leaves and set aside. Peel off a whole leaf and save it for later use. Choose an airtight jar and clean it well, rinse and pat dry it. Stir in the jumpier berries (or any other spices you choose to add, see below) and combine. Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. It still allows air and gases to escape. Equipment . Ingredients. 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 … 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. Once the cabbage leaves begin to wilt and the juice (now brine) accumulates in the bottom of the bowl, massage for 5 more minutes. Even a big 3kg cabbage is going to shrink a lot after it is pounded and fermented, yielding perhaps four, 400ml jars. Take the outer leaves off of the cabbage. 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 … 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. 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. 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. Pour enough in brine to keep the cabbage submerged. Small 4 ounce jars to be used as weights or glass fermentation weights. Check seasonings. Cool brine before adding to crock. ... To do that, you need to have the right ratio of salt to water. My Sauerkraut is crunchy, slightly sour and just delicious. See Measuring and Using Salt in Fermentations. Author: Mary’s Nest. Lower heat to medium, stir in onion and garlic and saute until they are tender. Easy Sauerkraut Recipe. 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. Cut it in half and cut out the core. 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. In separate large mixing bowls with plenty of extra space, work the salt into the cabbage for about 10 minutes. This recipe uses a sauerkraut salt ratio of 3 tablespoons salt for 5 pounds of cabbage. Let me start by noting one big advantage of red cabbage sauerkraut compared to more traditional green cabbage sauerkraut. Remove bay leaf. But I’m using a little bit less. Slice it thinly. Instructions. Cut each head of cabbage into thin threads (keeping each color separate). 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. Don't allow the sauerkraut to go above 76 degrees, higher temperatures increases the risk of bad bacteria spoiling the batch. Rinse your cabbage and remove the outer layers. Using clean hands, knead the cabbage and salt together for 3-5 minutes. 1 … Keyword: Fermented Red Cabbage, Fermented Sweet Red Cabbage, Red Cabbage, Red Cabbage Sauerkraut, Sweet Red Cabbage. Place crock weight over cabbage; the weight should be submerged in the brine. 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