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Reference to Cooking 5-Star Tex's Small Batch Sauerkraut

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Tex's Small Batch Sauerkraut

We hope you got benefit from reading it, now let's go back to tex's small batch sauerkraut recipe. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you do it.

To make an extraordinary Tex's Small Batch Sauerkraut, below are the ingridients required:

  1. Prepare 1 medium of white or red cabbage.
  2. You need 1 1/2 tbsp of kosher or sea salt.
  3. You need 2 tsp of caraway seeds (optional).
  4. Take 1 1/2 liter of (or larger) Kilner or clip lid jar.
  5. Take 50 of marbles in a sandwich bag.

After preparing the ingridients, now you are good to prepare your tasty Tex's Small Batch Sauerkraut by following the instructions on this section:

  1. Cut the cabbage into quarters and slice crossways.
  2. Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine..
  3. Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process..
  4. .
  5. Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though..
  6. After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up..

If you like the flavor, ditch the small jar, cover the large jar with a lid, and place it in the refrigerator. If you want something a bit stronger, let it continue to ferment until the flavor pleases you. In general, the smaller the batch the shorter time it will take to ferment, and the larger the batch the longer it will take. This is the most basic recipe ever— it's just cabbage and salt. Remove the outer leaves that might be dirty and cut the cabbage into quarters.

Recipe : Tex's Small Batch Sauerkraut

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