Keto Recipe: How to Make Sauerkraut at Home.

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How to Make Sauerkraut at Home.

Download Sauerkraut is incredibly nutritious and healthy. It provides probiotics and vitamin K2, which are known for their health benefits, and many other nutrients. Eating sauerkraut may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight.

Ingredients:
Head of cabbage.
(1.2Kg head fills a 2L glass jar)
Sea salt weighed at 2% of the shredded cabbage.
(1Kg cabbage, add 20g salt. 1000g * 0.02 = 20g)

Method:
Use a head of cabbage approximately 1.2kg in weight to fill a 2L glass jar.

Half and then quarter the head. Remove the core.

Sponser

Thinly slice the quarters. When done, weigh the shredded cabbage.

Measure off salt with a weight equal to 2% of the shredded cabbage. (Weight of shredded cabbage * 0.02 = weight of salt).

Combine the cabbage and salt in a bowl, squeeze the cabbage with your hands for a couple of minutes, takes 5 – 10 minutes, to release the water from the cabbage.

Fill a sterilised glass jar with the squeezed cabbage, pressing it down firmly. When full weigh down the cabbage with a glass weight or use a plastic bag with a little water in it. Top up the jar with some of the left over cabbage water. Ensure the cabbage is completely submerged.

Close the jar with a lid or cover with a towel. I use a plastic slip on lid. If you seal the jar, release pressure daily. Carbon dioxide is released as fermentation occurs. Too much pressure build up can be dangerous if not released.

Place the jar on a small bowl as fluid will leak out when you release pressure. Allow to ferment for at least 2 weeks for best results.

For a video version of the recipe:

https://youtu.be/NMQm94zbCsU Recipe

To View your Recipe “Sauerkraut is incredibly nutritious and healthy. It provides probiotics and vitamin K2, which are known for their health benefits, and many other nutrients. Eating sauerkraut may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight.

Ingredients:
Head of cabbage.
(1.2Kg head fills a 2L glass jar)
Sea salt weighed at 2% of the shredded cabbage.
(1Kg cabbage, add 20g salt. 1000g * 0.02 = 20g)

Method:
Use a head of cabbage approximately 1.2kg in weight to fill a 2L glass jar.

Half and then quarter the head. Remove the core.

Thinly slice the quarters. When done, weigh the shredded cabbage.

Measure off salt with a weight equal to 2% of the shredded cabbage. (Weight of shredded cabbage * 0.02 = weight of salt).

Combine the cabbage and salt in a bowl, squeeze the cabbage with your hands for a couple of minutes, takes 5 – 10 minutes, to release the water from the cabbage.

Fill a sterilised glass jar with the squeezed cabbage, pressing it down firmly. When full weigh down the cabbage with a glass weight or use a plastic bag with a little water in it. Top up the jar with some of the left over cabbage water. Ensure the cabbage is completely submerged.

Close the jar with a lid or cover with a towel. I use a plastic slip on lid. If you seal the jar, release pressure daily. Carbon dioxide is released as fermentation occurs. Too much pressure build up can be dangerous if not released.

Place the jar on a small bowl as fluid will leak out when you release pressure. Allow to ferment for at least 2 weeks for best results.

For a video version of the recipe:

https://youtu.be/NMQm94zbCsU”

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#RECIPE #Sauerkraut #Home


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2 COMMENTS

  1. Been making it for a few years now. I realized that Pink Himalayan salt gives a nice taste, and you can toss in some caraway seeds for a different flavor as well.

    Thanks for sharing!

  2. I make it at home too. It’s so much better than store bought.

    I add caraway seeds to mine, it adds a little flavor.

    Last, if you put it in the fridge it slows down the process, the taste will change if you leave it out of the fridge.

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