Mar 14, 2016 - We’ve been fermenting a lot over the last month or so. 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. The golden ratio for fermenting is 1.5 tsp of salt per lb (~500g) of vegetables. Mix the brine at a ratio of 1 tsp salt per cup of water. The shreds should then be soft and releasing a little liquid. Servings: 8 servings. 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. Pick your ingredients – choose a very fresh red cabbage from the farmers’ market and unprocessed salt (Celtic or Himalayan salts work best). 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. 1 small head red cabbage 1 Tablespoon sea salt 1/2 cup cranberries 1 litre (1 quart) jar; Instructions. Easy Sauerkraut Recipe. Apple, Blueberry and Red Cabbage Sauerkraut. Cut it in half and cut out the core. Shred the cabbage with a knife, grater, or food processor. 1. Rinse your cabbage and remove the outer layers. I recommend a food scale. By weighing the cabbage, you are (to a close approximation) figuring out how much water you have. It still allows air and gases to escape. 2. Instructions. Salt should be added at a ratio of about 2-3%. Slice an onion thinly. Author: Mary’s Nest. Peel off a whole leaf and save it for later use. Add fermentation weights to the fermenter to keep the cabbage submerged in the brine. Step 2 – Your training wheels/ The brine. Equipment . Equation can be used for fermenting any vegetable you'd like. Keyword: Fermented Red Cabbage, Fermented Sweet Red Cabbage, Red Cabbage, Red Cabbage Sauerkraut, Sweet Red Cabbage. You can also add other vegetables to the mixture like grated carrots, seaweed, beets, herbs, and spices. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. Cut each head of cabbage into thin threads (keeping each color separate). Put about a tablespoon of olive oil in a large pot over medium heat. Lots of salt. Shredded cabbage takes up a lot more room then you think) 1-quart mason jar (950 ml) with a tight-fitting lid. I personally find that 2 teaspoons of salt per pound is too salty. Stir in the jumpier berries (or any other spices you choose to add, see below) and combine. 4. A good rule of thumb is one tablespoon of salt per two pounds of cabbage. Wash the apples and blueberries and slice the apples into small pieces. Toss with salt - Red Cabbage Kim Chi-3Place the cabbage and daikon in a large bowl and toss with the salt. Add cabbage, sauerkraut, chicken broth and wine. … Apr 21, 2015 - We’ve been fermenting a lot over the last month or so. For example, if your cabbage is 2 ½ pounds, use 3 ¾ to 5 teaspoons salt. 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. When fermenting sweet vegetables like beets, the use of cabbage, which is in low sugar will give the best results. Taste. 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. Equipment. 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. Cool brine before adding to crock. 1 … 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. For different sized batches….the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs 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 … Take the outer leaves off of the cabbage. Save 1 of the leaves and set aside. Or if using a salt water brine, 1 ¼ teaspoons salt to 1 cup water. Mix until it dissolves. Add the salt and toss everything together. Thinly slice the cabbage and transfer into a large bowl. Check seasonings. Or for every one pound of cabbage 1.5-1.75 teaspoons salt. See Measuring and Using Salt in Fermentations. If you don’t do that, you can’t be sure you’ve got a brine of appropriate strength. If your cabbage is 3 pounds, use 4 ½ to 6 teaspoons of salt. Carrots can give sauerkraut a nice sweetness and bright color. 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. Don't allow the sauerkraut to go above 76 degrees, higher temperatures increases the risk of bad bacteria spoiling the batch. If you need to make more brine, dissolve 1 1/2 tablespoons of pickling salt in 1 quart of water. Ingredients. Once you've shredded your cabbage, multiply the weight of the cabbage in grams by 0.02 to get a 2% salt ratio. I go for the 1½ teaspoons. Now for the fun part! Ferment at about 70 degrees for 7-10 days. THE CABBAGE. If the quantity of you cabbage and daikon which you use is different, the salt ratio is approximately 1 Tbsp salt for each 1 1/2 lbs of veggies. Get a head of red cabbage and cut off the bottom stem end. Finely slice the cabbage and add to a bowl. Pour enough in brine to keep the cabbage submerged. After mastering this basic recipe you can experiment with adding sugar, pickling spices, and other shredded veggies to your recipe. Allow the cabbage and salt mixture to rest for at least 5 minutes. The following instructions are for a very small amount of cabbage, but of course you can make as much as you like. ... the process that produces real sauerkraut and kimchi - starts by adding salt. 1 half gallon sized jar or 2 quart sized jars. Choose an airtight jar and clean it well, rinse and pat dry it. The ratio of salt to cabbage is a little more than one tablespoon of salt to one pound of cabbage. 3. Homemade Red Sauerkraut For a variation, mix the red cabbage with green 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 … Combine the cabbage and salt in a large bowl. (One large cabbage weighs about 2 pounds). Slice, shred or grate your cabbage using a food processor, knife or grater. Peel the outer leaves from the cabbage (reserve one for later). 1 cabbage 1 tablespoon sea salt. Add the salt. The salt will extend the shelf life of your sauerkraut. 1 head of cabbage (about 2 1/2) pounds. The goal is to get the cabbage to soften and begin to release moisture. Place crock weight over cabbage; the weight should be submerged in the brine. 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. If you don't want to use salt, there are two ways to introduce probiotics and start fermentation. While your cabbage is sitting, make a brine by mixing 1 cup of water with 1 teaspoon + 1/4 teaspoon sea salt. Using clean hands, knead the cabbage and salt together for 3-5 minutes. 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. Slice it thinly. 1 1/2 tablespoons salt. Once the cabbage leaves begin to wilt and the juice (now brine) accumulates in the bottom of the bowl, massage for 5 more minutes. 1 head red cabbage 1-2 Tablespoon sea salt 1 cup fresh blueberries 2 green apples Instructions. This is the minimum ratio required to promote good bacteria/inhibit unwanted bacteria. Jar lid or "pickle pipes" (if using pickle pipes, you will also need canning rings) Ingredients. Ferment longer if desired. Even a big 3kg cabbage is going to shrink a lot after it is pounded and fermented, yielding perhaps four, 400ml jars. But I’m using a little bit less. Now taste it. This recipe uses a sauerkraut salt ratio of 3 tablespoons salt for 5 pounds of cabbage. You could also make a brine by including the water you intend to use when weighing the veggies. 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. Lower heat to medium, stir in onion and garlic and saute until they are tender. 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. 5. Rinse your cabbage and remove the outer layers. Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. But there are two ways to lacto-ferment food without adding salt. In separate large mixing bowls with plenty of extra space, work the salt into the cabbage for about 10 minutes. Mix to distribute the ingredients. 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. The cabbage should still be completely immersed in the liquid. There is some room for variability here; it just depends on how thick you like your sauerkraut. 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. Season with salt and pepper. Let it sit for an hour or so and toss a few times. Much more than this andthe Lactobacilli can’t thrive. Let me start by noting one big advantage of red cabbage sauerkraut compared to more traditional green cabbage sauerkraut. If you prefer a less salty kraut, use 1½ teaspoons of salt per pound of cabbage. Let it sit for 15 minutes. Small 4 ounce jars to be used as weights or glass fermentation weights. ... To do that, you need to have the right ratio of salt to water. Knead, massage, and then knead some more! You’ll have a big pile of sliced red cabbage like this. My Sauerkraut is crunchy, slightly sour and just delicious. Nutrients also affect the outcome of sauerkraut, salt being the primary nutrient of concern. Check the sauerkraut after 24 hours. 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. Spiced Red cabbage Sauerkraut. Remove bay leaf. Using both hands, gently massage the salt into the cabbage for 5 minutes to release cabbage juices. 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