EASY DILL SAUERKRAUT
Easy dill sauerkraut recipe is a great addition to any meal!
Provided by TheWildGut.com
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Prep the napa cabbage by rinsing away any visible dirt, removing the outer leaves and trimming off the stem. Set leaves and stem aside for later.
- Shred the napa cabbage.
- Place half of the cabbage in a large bowl or pot and add half of the salt. Massage the cabbage until it begins to sweat. Add the remaining cabbage and salt and then repeat the massaging process.
- Roughly chop the dill.
- Add the dill to your cabbage and mix to combine.
- Pack your jar with the cabbage and dill mixture. Leave about 1-2" of head space.
- Place fermenting weight or outer leaves and stem on top to be sure everything is submerged in brine.
- Cap or place an airlock device on jar and leave sit at room temperature for 3-4 weeks.
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
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