A Farmhouse Recipe for Sauerkraut
A Farmhouse Recipe for Sauerkraut

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, a farmhouse recipe for sauerkraut. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

A Farmhouse Recipe for Sauerkraut is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. A Farmhouse Recipe for Sauerkraut is something that I’ve loved my entire life.

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.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook a farmhouse recipe for sauerkraut using 7 ingredients and 9 steps. Here is how you cook that.

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

Enjoy delicious, crisp, perfectly salty kraut for months! 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. Thanks to Midwest Living for this awesome recipe and the excellent alternatives featuring midwest-region crops.

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 one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. My kids love it because it isn't spicy like other ferments. 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 is going to wrap this up with this special food a farmhouse recipe for sauerkraut recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!