THE ROOT CAFE SAUERKRAUT
Provided by Food Network
Time P28DT35m
Yield 3 to 4 quarts finished sauerkraut
Number Of Ingredients 3
Steps:
- Remove papery outer leaves of the cabbage, then cut head into quarters and remove core. Set each quarter on a flat side and slice thinly crosswise with a sharp chef's knife. To every 2 pounds 3 ounces of sliced cabbage, add 1 1/2 tablespoons salt and 1 1/2 teaspoons caraway in a 2-gallon glass or ceramic crock, then smash and stir with a wooden meat tenderizer (the goal is to break cell walls so that water will come out) and tamp down to get air out. Continue until all cabbage is chopped, seasoned and gently smashed. Mixture will produce its own brine from salting and smashing.
- Brine should completely cover cabbage by about 1/2 inch; if not, add necessary amount of brine made of 1/3 cup salt to 1 gallon water. Place a plate down inside crock on top of cabbage; weigh down with a clear plastic bag or two filled with brine.
- Put a breathable cloth on top that is big enough to cover the surface of the crock and tie gently with twine, tight enough to hold the cloth in place but loose enough to be slipped on and off. Check kraut daily, skimming any white mold from the top and making sure brine is high enough, adding more brine if necessary. (See Cook's Note.) After 1 week, begin tasting kraut for doneness. If more salt is needed, dissolve some in water and add to kraut.
- Kraut should be ready after about 2 to 4 weeks, depending on temperature. When the kraut is ready, transfer kraut to containers, then pour or ladle brine over kraut to cover. Put lids on containers and store in the fridge. (Once the sauerkraut is stored in the fridge fermentation and flavor development will stop.)
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Aziz Razak
r-aziz83@aol.comThis sauerkraut is so flavorful and tangy. I can't wait to make it again.
amira radwan
radwan.a@yahoo.comI love the crunch of this sauerkraut.
Milak Owais
m_owais53@gmail.comThis sauerkraut is the perfect addition to any meal.
Anthony Miggins
miggins@hotmail.comI've never made sauerkraut before, but this recipe made it so easy.
Rainbow Unicorns
r.u91@aol.comThis sauerkraut is so easy to make and it's so delicious. I'm so glad I found this recipe.
Richard Kiriki
richard.kiriki84@hotmail.comI love the tangy flavor of this sauerkraut.
Usama Awais
usama@yahoo.comThis sauerkraut is so versatile. I've used it in everything from sandwiches to salads to soups.
Nanfuka Flower
flower.nanfuka28@hotmail.comI've made this sauerkraut several times and it's always perfect.
Stephanie Dunbar
s.dunbar@hotmail.co.ukThis sauerkraut is a great way to add some probiotics to your diet.
Jack Walters
j.walters@gmail.comI love this sauerkraut! It's so easy to make and it's so delicious.
leza A S
l-s@gmail.comThis sauerkraut is so flavorful and tangy. It's the perfect way to add some acidity to a dish.
aurora corum
c-a@aol.comI've been making this sauerkraut for years and it's always a hit. It's a great way to use up leftover cabbage.
Mostafa Abuelenien
abuelenien_m@yahoo.comThis sauerkraut is the perfect side dish for any meal. It's also great on sandwiches and salads.
BOIYTON SOTOBE
s_boiyton68@hotmail.comI'm not a big fan of sauerkraut, but this recipe changed my mind. It's so good!
Ma Baba
b_m@yahoo.comThis sauerkraut is so easy to make and it's so delicious. I've already made it twice and I'm planning on making it again next week.
Ymma Azouagh
ay49@gmail.comI made this sauerkraut for a party and it was a huge hit! Everyone loved it.
CRAIG IAIN SMITH 1
i_craig37@yahoo.comThis sauerkraut is the best I've ever had! It's so flavorful and tangy, and it has just the right amount of crunch.