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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AUMA MERCY
[email protected]This sauerkraut is a great way to use up leftover cabbage. It's also a great way to add some extra flavor to your meals.
eghosa uwaifo
[email protected]This is the best sauerkraut I've ever had! I love the tangy flavor and the crispy texture. I'll definitely be making this again.
Arif Awan
[email protected]I'm not a big fan of sauerkraut, but I have to admit that this recipe is pretty good. The flavors are well-balanced and the texture is perfect.
Bhola Khati
[email protected]I found this recipe to be a bit too time-consuming. It took me over 2 hours to make, and I'm not sure it was worth the effort.
Sheikh Akash
[email protected]This sauerkraut is a bit too sour for my taste, but I know that some people like it that way. If you prefer a milder flavor, you can always add a little bit of sugar or honey.
Akpatakpa Emmanuel
[email protected]I love serving this sauerkraut with roasted pork or chicken. It's also great on top of a hot dog or bratwurst.
Anna Mauwa
[email protected]This sauerkraut is a great way to add some probiotics to your diet. It's also a good source of vitamins and minerals.
Jorja Mullins
[email protected]The slow-cooking process really brings out the flavors in this sauerkraut. It's the perfect comfort food for a cold winter day.
jona Hdhdg
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and nutritious dish that's perfect for a weeknight meal.
Nawazkhan Bazai
[email protected]This sauerkraut is a labor of love, but it's worth every minute of effort. The end result is a delicious, healthy dish that's perfect for any occasion.
Marvin Breslin
[email protected]I've tried many sauerkraut recipes over the years, but this one is by far the best. It's tangy, flavorful, and has just the right amount of crunch.
Danae Sancho
[email protected]This sauerkraut recipe from The Root Cafe is a game-changer! The unique blend of spices and the slow-cooking process create a depth of flavor that's out of this world.