A Farmhouse Recipe for Sauerkraut
A Farmhouse Recipe for Sauerkraut

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, a farmhouse recipe for sauerkraut. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Homemade sauerkraut recipe is an easy and gut healthy way to get probiotics. The perfect side to a meal, this fermented raw sauerkraut will become a staple. Finding beauty in our everyday life in the farmhouse. need help with your blog's photos? check out my stock photos.

A Farmhouse Recipe for Sauerkraut is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. A Farmhouse Recipe for Sauerkraut is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook a farmhouse recipe for sauerkraut using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make A Farmhouse Recipe for Sauerkraut:
  1. Prepare 1 kg Cabbage
  2. Prepare [A]
  3. Get 20 grams Coarse salt
  4. Get 5 grams Caraway seeds
  5. Make ready [B]
  6. Make ready 1 leaf Bay leaf
  7. Take 1 Red chili pepper

Thanks to Midwest Living for this awesome recipe and the excellent alternatives featuring midwest-region crops. Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Enjoy delicious, crisp, perfectly salty kraut for months!

Instructions to make A Farmhouse Recipe for Sauerkraut:
  1. Remove the core and outer leaves from the cabbage, and slice the remainder thinly with a slicer or mandoline.
  2. Add the [A] ingredients to the finely shredded cabbage, and massage lightly until it starts to release moisture.
  3. Put the cabbage in an easy-tsukemono (pickling) container. Make sure to include the moisture that came out when you massaged it.
  4. Cover the shredded cabbage with one of the whole outer leaves.
  5. Weigh down the cabbage (if you are using an easy-pickling container, make sure you screw the top on tight, otherwise put on another weight) and leave to rest in a cool dark place for about a week. Some scum in the form of foam may rise to the top. If it does, remove it.
  6. When a lot of moisture has come out of the cabbage and the cabbage itself has turned yellow and sour, it's done.
  7. Transfer to sterilized jars, and keep in a cool dark place. It keeps for about 2 weeks.
  8. The sourness is from the lactic acid. You can enjoy sauerkraut the same way as you would eat pickles. You can use it in salad or in simmered dishes.
  9. My recipe for simmered sauerkraut.

Sauerkraut is included in protocols like the GAPS diet to seal and heal the gut. Many people report that sauerkraut soothes and helps improve their digestion. Learn how to make sauerkraut from fresh cabbage, with tips for the best sauerkraut and recipes using your homemade sauerkraut from The Forgotten Arts by Yankee Books. Sauerkraut is made by a process called lacto-fermentation. To put it (fairly) simply: There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables.

So that’s going to wrap this up for this exceptional food a farmhouse recipe for sauerkraut recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!