Sauerkraut In Brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). You will need more brine, so make 1.5x the brine shared above or 975 grams water and 19.5 grams salt. Sauerkraut is the result of lactic fermentation. Their job is to convert the sugars in the cabbage to produce lactic acid and carbon dioxide. The best cabbages to use for kraut, that will produce the most brine, are freshly grown ones you get at harvest time in august, september and october. Ferment your sauerkraut at room temperature (around 70 °f / 21°c). Taste the sauerkraut every day after the first few days until it reaches the desired texture and level of tanginess. Place a weight on top of the cabbage to ensure that it stays under the brine. Traditionally made from cabbage and a saltwater brine, it is fermented for several weeks (or months, even!) before it is eaten. These bacteria are naturally present and harmless. Lactic acid bacteria, which is present naturally on all plants, does all the work for you and turns the cabbage into something awesome to put on your sandwich or hot dog. Older cabbages are drier with less moisture content. After about three weeks, your sauerkraut should be pretty far along, quite sour to the taste. If the brine ever seems too low, just make more brine following the same 2% salinity formula, and top it up. Remove the lid every day to release air pressure, to make sure the sauerkraut is submerged under the brine.
from dailyimprovisations.com
Older cabbages are drier with less moisture content. These bacteria are naturally present and harmless. Sauerkraut is the result of lactic fermentation. After about three weeks, your sauerkraut should be pretty far along, quite sour to the taste. Traditionally made from cabbage and a saltwater brine, it is fermented for several weeks (or months, even!) before it is eaten. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). Lactic acid bacteria, which is present naturally on all plants, does all the work for you and turns the cabbage into something awesome to put on your sandwich or hot dog. If the brine ever seems too low, just make more brine following the same 2% salinity formula, and top it up. If the cabbage rises above the brine, go ahead and push it back down; You will have some leftovers, but this guarantees you will have enough 2% brine.
Homemade Sauerkraut with Chinese Cabbage from My Garden
Sauerkraut In Brine Traditionally made from cabbage and a saltwater brine, it is fermented for several weeks (or months, even!) before it is eaten. Remove the lid every day to release air pressure, to make sure the sauerkraut is submerged under the brine. Ferment your sauerkraut at room temperature (around 70 °f / 21°c). You will have some leftovers, but this guarantees you will have enough 2% brine. Place a weight on top of the cabbage to ensure that it stays under the brine. You will need more brine, so make 1.5x the brine shared above or 975 grams water and 19.5 grams salt. During this anaerobic process, sugars and starches in the cabbage are broken down by leuconostoc bacteria. Lactic acid bacteria, which is present naturally on all plants, does all the work for you and turns the cabbage into something awesome to put on your sandwich or hot dog. The best cabbages to use for kraut, that will produce the most brine, are freshly grown ones you get at harvest time in august, september and october. Their job is to convert the sugars in the cabbage to produce lactic acid and carbon dioxide. Older cabbages are drier with less moisture content. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). Taste the sauerkraut every day after the first few days until it reaches the desired texture and level of tanginess. After about three weeks, your sauerkraut should be pretty far along, quite sour to the taste. If the cabbage rises above the brine, go ahead and push it back down; These bacteria are naturally present and harmless.
