Food for Thought: Making Sauerkraut
Wondering how certain foods affect your body
do you know what ingredients can help support your health?
you are looking for creative new recipes?
Welcome to our Food for Thought blog series that will aim to answer these questions and more every month! Tune in to get nutritional advice from experts Masha Fox-Rabinovich , outpatient dietitian and diabetes educator at Washington Adventist Hospital, and kitchen savvy techniques Randall Smith , executive chef for Adventist HealthCare.
Chief Randall Smith, executive chef for Adventist HealthCare, is the author of "Farm Fresh Flavors", a valuable guide to cooking with fresh, local ingredients. Learn more about www.cooklocalfood.com or follow @cooklocalfood
If we lived on a farm there are about 100 years old at this time of year we would live the last of turnips and stored potatoes and whatever canned vegetables and pickled we could "set up" for the winter. I had a Polish grandmother and she has to live on a farm there some 100 years and the desire to make sauerkraut was deep in his bones. I remember being terrified by the kraut whisper pot lives under the stairs from the basement. It seemed like something that could make life unexpectedly. I still feel a pinch of mystery when I prepare and eat sauerkraut. This seems a nice reward for a little cabbage and salt
Recipe :. Simple sauerkraut
Ingredients:
- 5 lbs. Fresh cabbage
- 2 tablespoons sea salt
Directions:
- Clean all wrapper faded leaves heads [
- Quarter or halve the cabbage, remove the core and shred thin with a knife or food processor.
- layer of cabbage and salt in a pot or a large jar and tamp each layer until almost full container s, but still has some space for the kraut to "work".
- let wilt for a few minutes and pack one last time. Some liquids should have been made by cabbage salt.
- Tuck some gauze sheets on the cabbage surface and fix a cover plate or on top that fits just inside, also exhibiting little cabbage air as possible.
- Place a sort of weight on the lid. This can be a full jar or can, or an own stone. The liquid must not go above the lid. Adjust the weight if you need.
- Store to ferment in an out-the-way (such as the grandmother of stairs), with an ambient temperature of 65 to 75 degrees.
Note :. The bubbles of gas whispering report that fermentation occurs
- Adjust the time of weight in time to ensure that coverage is not submerged. Leave on until bubbling stops, about 5 to 6 weeks.
- Once fermentation is complete, kraut can be refrigerated for several months and can be frozen indefinitely.
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