Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tex's small batch sauerkraut. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Tex's Small Batch Sauerkraut is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Tex's Small Batch Sauerkraut is something which I’ve loved my entire life. They are fine and they look wonderful.
Simple Way to Make Tex's Small Batch Sauerkraut
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Tex's Small Batch Sauerkraut:
- Make ready 1 medium white or red cabbage
- Make ready 1 1/2 tbsp kosher or sea salt
- Get 2 tsp caraway seeds (optional)
- Make ready 1 1/2 liter (or larger) Kilner or clip lid jar
- Prepare 50 marbles in a sandwich bag
Instructions
Steps to make Tex's Small Batch Sauerkraut:
- Cut the cabbage into quarters and slice crossways
- 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.
- 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.
- 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.
- 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.
As simple as that How to Make Tex's Small Batch Sauerkraut
So that is going to wrap this up for this special food tex's small batch sauerkraut recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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