Sauerkraut is fermented, shredded cabbage. it is a simple preparation which is extremely beneficial for your metabolic system. The preparation has a unique sour taste which is developed when healthy, edible bacteria ferment the sugars present in the vegetable.
Fermented cabbage has been a part of a number of traditions. Before the invention of refrigeration, salting and pickling were major forms of preserving food products. Sauerkraut was a favorite of renowned explorer James Cook, who had discovered that the preparation was an effective prevention against scurvy.
Read on ahead to discover for yourself the nuances of the fabled preparation.
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Homemade Sauerkraut - Recipe
2 kilogram light green or white cabbage with outer leaves and core removed
1 tablespoon caraway seeds
1 tablespoon whole black peppercorn
Procedure for Preparation
- Cleanliness is of utmost importance in the whole preparation process. Thoroughly clean a large tub that will fit in all the cabbage and more. Clean your hands and all the utensils that will come in touch with the ingredients.
- Fine shred the cabbage. Using a food processor is recommended. You may use a knife and put your chopping skills to the test.
- Alliteratively layer the cabbage and salt in the tub. Make sure that the salt is thoroughly massaged into the cabbage. The process will reduce the cabbage in volume, sitting in the brine solution.
- Mix in the whole black peppercorn and the caraway seeds.
- Press the cabbage in a tight fit so as to remove any air bubbles. Press the cabbage mass with a heavy plate. The level of brine will rise in the container. Cover the surface with a fresh sheet of cling wrap. Keep the container away for at about a week in a cool cool, dry and dark place.
- Make sure to release the gas in every 2 days as the process of fermentation takes place. Skim the top layer if there is any formation of fungus. Subsequently rinse the covering lid in boiling water and replace. Make sure to use afresh sheet of cling wrap every time.
- The formation of bubbles stops in about 2 - 3 weeks. With the passage of time the cabbage becomes more and more sour. It is recommended that you check for the sourness, and pack away the cabbage in sterilized bottles and refrigerate when you consider the taste is optimum to your liking. The preparation could be kept in the refrigerator for up to 6 months.
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