πŸ”΅ Sauerkraut Recipe How To Make Basics


Earlier today I made a cabbage salad
to take to a picnic. I’m left with half a cabbage left over so I’m gonna make a
really simple sauerkraut. First up I’m gonna weigh the half of cabbage. I have
900 grams of cabbage here and we’re gonna do a 2 percent salt ratio, or so 2%
of the weight of the cabbage we’re gonna add as salt. So 900 grams 2% of 900 grams
is 18 grams of salt. And I’m just using pickling salt so I’m gonna weigh that at
first cuz I’ll forget 18g. So this is just
coarse pickling salt, you don’t need to use any sort of special salt, you do want
to make sure that you you use non iodized salt you don’t want the iodine
in it. You also want to avoid salts that have anti-caking or so on and so on and
so on and so forth… it should just say salt on the box. And I weigh it out for
accuracy really, a lot of all of the different salt manufacturers have
different grain sizes so if I was to say to you you know put it in a tablespoon
of salt and you were using a different brand of salt than I was using you would
have a different amount of salt. Weighing it you get consistent result every time,
and you can really nail your recipe. So I cut out the core, I don’t always do
that but when I do I usually end up munching on that a little bit. Then you
just want to slice your cabbage thick or thin doesn’t matter. I don’t really care,
I’m not eating yours so you cut it however you want it. Of course you could use a
mandolin, I find for this amount of cabbage though it would take me longer
to clean the mandolin than it would to chop it with a knife.
So I’ve got this measuring cup, and I stick it in there and while I cut the other
quarter I’m just gonna put some of the salt in here just to get the whole
process started. As you can see I’ve saved two cabbage leaves we’re gonna use
those a little bit later in the recipe. And they make me giggle because I think
of John Candy from Second City wearing a cabbage leaf on the back of his head.
Probably only funny to me. So I’ve got the cabbage in here, and what you want to do
is you want to break the cabbage down with the salt. You want to break the cell
walls allow the moisture in the cabbage to come out. The salt will help pull
out that moisture. I can already feel it. And I’m gonna start with the first
quarter to get it going, then I’ll slowly add the rest of the cabbage and
the rest of the salt. So as you can see as you continue to massage it and break
down the cabbage it creates its own brine. I think we’re in a pretty good
space, so the next thing is what are you going to ferment this in? And you could
do it in a mason jar, you can do it in a crock, you could do it I don’t know you
could probably just do it right in this measuring cup. I think a crock is
definitely too big for this amount of cabbage, there’s not much here and you
know I don’t really want to put into mason jar because kind of like a
straight sided vessel. So I’m just gonna use this beaker. We’ve got these here, we
use them for a whole bunch of different things around the kitchen. So in goes the
cabbage and now you just want to push that down and hopefully
there’s enough brine to cover the cabbage. And look there is! So I’m just
using my hand, there there are a lot of people out there that are trying to sell
you something to tamp this down. I mean if you really wanted to tamp it down… look at that I’ve got a cocktail muddler.
A cocktail muddler would do exactly the same thing. So remember the mantra of
lacto-fermented if it’s under the brine it’ll be just fine! So our next step is
to try and keep it under the brine and that’s where these two cabbage leaves
come in. So you want to cut it somehow that it fits into the vessel and will
push down the cabbage. So there’s one and yeah!
fermenting is an art and craft. So there you go
that’s the initial follower. Those will be below the brine, and then I also just
because I’ve got this food safe lid top of some sort of food container I’ve
drilled a bunch of holes in it but you don’t have to do that. Put that in it
fits nicely inside and then I’ve got a mason jar just filled with salty water
just to hold the whole thing down. Now the cabbage will be beneath the brine
I’ll probably just throw a tea towel over this and I’ll let it go for maybe
four or five days and then we’ll give it a taste. So after four or five days the the
sauerkraut reached the point that I like it for flavour and I didn’t have time to
get back to do any filming, so I stuck it in the fridge which essentially shuts
the whole process down. And speaking of process there’s probably a lot of people
out there asking how is this safe? How is it safe that you left cabbage on the
counter for a week and it’s fine? Here’s what happened; when we first added the
salt the salt sort of broke down the cabbage and drew out a lot of liquid and
that liquid essentially created a brine. That salty brine is something that the
bad organisms that we don’t want can’t live in, or they find it very difficult
to live in, but the lactobacillus that we’re looking for do like that salty
environment they start to thrive and as they thrive and grow and multiply one of
the things that they leave behind is lactic acid that very quickly lowers the
pH and that low pH or high acid environment means that the bad organisms,
the ones that we definitely don’t want, they cannot survive. They can’t live in
that. So remember this: as long as the cabbage is below the brine everything’s
fine. if you’re using an open
and vessel like this, you might get a little bit of mold growing on top like
we have, but the cabbage is fine it’s under the brine. And yes I hear you
you’re out there you’re tippity tapping on your keyboard saying that’s not sour
kraut! Sauerkraut needs this, and this, and this, and this, and this, and this.
That’s not the way my grandmother makes it! I hear ya this is just a simple
introduction to how easy the process is. From here you can add all kinds of
different flavourings, you could add different vegetables, and spices. Make it what
you want, and in the coming months we’re going to give a whole bunch of those a
try. And we’ll show you which ones we like which ones we don’t, because I’m
sure we’ll come across a few. And you can pick and choose at that point which
ones you want to make. This is a pretty good starting point though. So I’m not
ready to eat this yet, I can pop it back in the fridge and it will keep in the
fridge; I don’t know four or five months, six months, probably longer? We’re gonna
eat this on Friday and and have it with some sausages. I hope you come back and
see that. Thanks for stopping by see you again soon! How to make a basic saurkraut.

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