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It is perfect side dish, salad, ingredient for other dishes. Do not afraid to send time for it.
At the end and cooking you will have perfect source of vitamin C and other microelements our body needs to be healthy and happy.

Sauerkraut-Naturally-Fermented

Slice (julienne) all cabbage.

Sauerkraut-Naturally-Fermented

Cabbage juice must cover mixture all time during fermentation. I place the glass with water on top of the mixture at jar.
Sauerkraut-Naturally-Fermented

Cabbage juice must cover mixture all time during fermentation. I am using the glass with water to do it.
Bubbles will come after 1-1.5 days. It is a signal of fermentation is running and running well.
I place 4L jar into the bowl to collect overflow juice from the jar what pushed out with fermentation result gas.
Sauerkraut should be crunchy and juicy with sour/sweet/salt taste.
Serve the product with onion and vegetable oil, like a salad. I like with sunflower oil.
It is perfect source of the vitamin C and good ingredient for tasty dishes.


Sauerkraut. Naturally Fermented.

Sauerkraut. Naturally Fermented.

Ingredients:

For 4 L container:
• 2 cabbage, medium, solid structure, not light one (4 kg / 9 lbs)
• 1 carrot, medium (150 g / 5 oz)
• ½ pepper, red, sweet (option) (50 g / 1.8 oz)
• Salt. Total 50-80 g (15-20 g / 0.4-0.5 oz of salt to test for 1 kg of sliced cabbage)

Directions:

1. Slice (julienne) all cabbage
2. Slice (julienne) carrot
3. Mix all and add salt
4. Dump all into the 4 L jar until juice will come up and cover mixture
5. Put some weight to keep mix always under juice. I use a glass of water
6. Put in the dark (no direct sun) place with room temperature (20°C / 70°F) for 3 days. During fermentation gas will pull out juice. Keep juice separately and add when you will store product in the refrigerator.
7. At least two times a day release gas by pricking mixture with, for example, chopstick or long knife.
After finishing room temperature process, keep product in a refrigerator.
http://www.efoodmaster.com/sauerkraut-naturally-fermented/

Nutritional Info

Servings Per Recipe: 40

Amount Per Serving – 100 g:

Calories 19.0
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 661.0 mg
Potassium 170.0 mg
Total Carbohydrate 4.3 g
Dietary Fiber 2.5 g
Sugars 1.8 g
Protein 0.9 g

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