Step-by-Step Guide to Make Any-night-of-the-week Tex's Small Batch Sauerkraut

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tex's small batch sauerkraut. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C. In a Pickle: Small Batch Sauerkraut. All products linked here have been independently selected by our editors.

Tex's Small Batch Sauerkraut is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Tex's Small Batch Sauerkraut is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tex's Small Batch Sauerkraut:

1. Prepare white or red cabbage
2. Prepare kosher or sea salt
3. Prepare caraway seeds (optional)
4. Prepare (or larger) Kilner or clip lid jar
5. Make ready marbles in a sandwich bag

Long relegated to baseball stadium hot dogs and deli fridges, sauerkraut is getting its due thanks to small-batch artisans and chefs who are stoking Small-batch producers will let the cabbage sit in barrels for upwards of a year to let the product slowly ferment before it even needs to be bottled, and. As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Its setup is pretty amateur, no I plan to leave the kraut for longer before calling it "finished", and to be entirely honest, I don't really know what sauerkraut is ideally supposed to taste like. Sauerkraut is considered a super food and provides several health benefits.

Steps to make Tex's Small Batch Sauerkraut:

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.
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.

Its setup is pretty amateur, no I plan to leave the kraut for longer before calling it "finished", and to be entirely honest, I don't really know what sauerkraut is ideally supposed to taste like. Sauerkraut is considered a super food and provides several health benefits. It is fat free, cholesterol free and a good source of vitamins. Sauerkraut has probiotic bacteria that create lactic acid which provides digestive system balance. Not only is sauerkraut a super food, it adds great flavor to any dish.

So that is going to wrap this up for this exceptional food tex's small batch sauerkraut recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!