Simple Small Batch Sauerkraut Sauerkraut, Fermented foods, Food
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Mix the prepared cabbage with the salt and any additional flavors. Leave the cabbage to rest for about 5 minutes while you prepare your jars. The salt will start softening it and drawing the moisture out. This will make it easier to pack the kraut into the jars. Pack the cabbage into a 1.5-quart container for fermenting.
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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.
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Add to a large bowl. Add in kosher salt and mix to incorporate. Using your favorite wooden spoon, press down into the bowl to break down the cabbage. With repetition, the cabbage will begin to release moisture. Take cabbage and press into a quart size mason jar. Between spoonfuls, you can add desired spices.
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Mix the cabbage with a little salt and let it sit until the cabbage begins to release its juice. If you intend to flavor your sauerkraut, you can add herbs and spices when you add salt. Pack the cabbage in the jar or crock tightly. The juices should flow freely, with enough to submerge the cabbage.
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Leave at least 1-1/2 inches head space. Place a cabbage leaf on top to prevent shredded cabbage from floating in the liquid. Fill a new, clean plastic bag with water, close with twist tie and place in mouth of jar to seal off air. Store in dark conditions (wrap jar in a dish towel) at room temperature for 3-4 days or until bubbling ceases.
Simple Small Batch Sauerkraut Sauerkraut, Fermented foods, Food
How to Make the Best Sauerkraut. You can print this recipe from the recipe card below. Ingredients: 1/2 of a small to medium head of cabbage. 1 1/2 tablespoons sea salt. You'll need a clean cutting board, knife or box grater, mixing bowl, wide-mouth mason jar, cheesecloth or other cloth, and lid for your jar.
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Instructions. On the stove top, dissolve 1 Tbsp of salt into 2 cups of water. Slice the cabbage thinly and place in a non-reactive bowl (like glass). Massage the salt into the cabbage, bruising the leaves. Pack the cabbage into a sterilized quart-sized wide-mouth mason jar and add the brine.
Small Batch Sauerkraut
A small batch of sauerkraut is easier to manage and does not create a huge mess in your kitchen. Other than that, there is not much to it. Smaller batches are prepared the same way as you would prepare a big batch of sauerkraut. All you have to keep in mind is to use the right amount of salt and cabbage. Miro Stefanov hosts a YouTube channel.
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Store at 70-75ºF while fermenting. At temperatures between 70-75ºF, sauerkraut will be fully fermented in about 1-2 weeks; at 60-65ºF fermentation may take 2-3 weeks. Temperatures lower than 60ºF sauerkraut may not ferment. Above 75ºF sauerkraut may become soft. Small-batch kraut ferments quickly so check it daily.
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The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. The one I use holds about 750ml and is 100mm wide x 150mm tall. It's perfect for one head of cabbage. The wire bale allows the liquid to release from the jar during the fermentation process.
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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.
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Remove the outermost 2 or 3 leaves of the cabbage; discard. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). With a paring knife, cut out the thickest part of the rib in the center of the leaves and discard. You'll use these leaves to form a cap over the shredded kraut.
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For our small batch of sauerkraut (which fits in a 1.5L glass mason jar), we used: 1 large head of green cabbage (Roughly 2kg or 4.5lbs of cabbage) 40 grams of salt ; 1 shredded carrot - to add some color to the sauerkraut; If you are using a larger 1 gallon or even 5 gallon stone crock you'll need to use more cabbage. For a 1 gallon stone.
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In a large saucepan, combine the garlic, cumin seeds, celery seeds, black pepper, sea salt, and filtered water. Heat over medium heat until the water just begins to simmer, whisking occasionally to help dissolve the salt. Remove from heat and allow to cool to room temperature. Peel the outer leaves of the cabbage and rinse well with a veggie wash.
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Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. Loosely cap the jar and place it in a cool, dark spot. Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That's normal). After two weeks, taste the sauerkraut.
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Finely shred the cabbage and any other vegetables. Place the vegetables in a large bowl in layers while sprinkling a little salt. Sprinkle with 1 ½ tablespoons of salt, mix, pound, and massage the cabbage by hand. Cover and let it sit for 15 minutes; this allows the salt to draw the fluid out of the vegetables.
