Easy Caraway Kraut Recipe

Hands-on: 15 min. Add up to: 2 weeks
Sauerkraut is a simple passage point to the glories of fermentation. It's simple to make and about idiot proof, and you can give it a chance to age to suit your taste (the more it goes, the gentler and more harsh it gets).

Sauerkraut is a simple passage point to the glories of fermentation. It's simple to make and about idiot proof, and you can give it a chance to age to suit your taste (the more it goes, the gentler and more harsh it gets).
Easy Caraway Kraut Recipe.

What you need:

2 pounds red cabbage, cored and meagerly cut

2 teaspoons fit salt

1 teaspoon caraway seeds

Start the work ! 


1. Place cabbage in an expansive bowl. Sprinkle with salt. Solidly and vivaciously knead cabbage until the point that it withers, some fluid has pooled in base of bowl, and fluid presses out when you crush a modest bunch, around 10 to 12 minutes. Mix in caraway seeds. Solidly pack cabbage in a 1-quart bump. Begin by filling jug about half full; pack cabbage down with a muddler or wooden spoon to pack it down solidly. Include more cabbage, and rehash the procedure until it's all in the jolt (don't stress—it will fit). Pour fluid from bowl over cabbage.

2. Screw on top, and set jug on a plate or in a bowl. (The kraut will likely rise over and release a bit as it matures.) Let remain at room temperature, out of direct daylight, until the point that kraut achieves wanted flavor what's more, surface, around 1 to 2 weeks. Check each day, beginning after 4 days. When you open the container, the fluid will probably be foaming—that implies it's functioning as it should. Refrigerate to stop maturation once the kraut is to your loving. Store chilled in fridge for up to 1 month. Serves 16 (serving size: ¼ container).

Macros:


CALORIES 15; 

  • FAT 0.1g; 
  • PROTEIN 1g; 
  • CARB 3g; 
  • FIBER 2g; 
  • SUGARS 2g (est. included sugars 0g); 
  • CHOL 0mg; 
  • IRON 0mg; 
  • SODIUM 250mg; 
  • CALC 24mg
A recipe by : COOKINGLIGHT.COM.

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