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
Number Of Ingredients 5
- 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
This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.
Provided by onenickol
Number Of Ingredients 9
- Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts : Calories 45 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 193.4 mg, Sugar 5.4 g
Kefir kraut with a little salt. "Kefirkraut may be regarded as a vegetable pro-biotic source, low in carbohydrates, rich in Lactobacilli, Yeasts, Vitamin U [only found in cabbage] and Vitamin C including some of the B group vitamins bio-synthesised by the friendly organisms native to kefir grains, and to fresh cabbage or other fresh vegetables used in any given recipe." Thanks to http://users.sa.chariot.net.au/--dna/kefirkraut.html Dom, I came up with this healthy kraut.
Provided by Rita1652
Yield 30 serving(s)
Number Of Ingredients 15
- Pick the optional ingredients of choice and grind in a mortar and pestle of blender or food processor. Toss cabbage, and the optional ingredients and salt together in a large non reactive pot or bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage.
- When the cabbage has become limp and released its juice, transfer it to a crock or or a large glass vessel. Place 1/2 the grains on the bottom.
- Pack the cabbage mixture into the crock as tightly as you can, eliminating air bubbles. Continue packing the cabbage into the container until it is completely submerged by liquid. Then evenly place the remaining kefir grains over the surface of the compressed ingredients. Placing a weight on it helps keep it submerged.
- Be sure the ingredients are submerged by 1 inch of liquid be it organic apple, carrot, cabbage juice or filtered spring water. Cover loosely and allow it to sit at room temperature, undisturbed, for at least 4-5 days testing the Kefirkraut every few days until it is done to your liking up to 10-11 days. Transfer to the refrigerator or other cold storage where it should keep for at least six months.
- On day 3, check the surface of the liquid for signs of scum seen as froth, foam or possibly kahm yeast and remove this by skimming with a spoon. However, in most cases kahm yeast should not form when Kefir grains are used as a starter-enhancer, for the expedient fermentation does not allow such yeasts to form.
- Optional starter:.
- Kefir grains may be blended with water or fresh fruit/veggie juice and mixing the mash or emulsion with the pounded ingredients, then filling the brewing container with the fresh ingredients.
- Or, a few kefir grains may be pounded together with amounts of fresh veggies, and filling the brewing vessel as you go. Any of these methods produce a superior kefirkraut in little time.
- Fermentation Time:.
- As a general guide, kefirkraut with 1/2% salt is fermented for 7 to 11 days during winter and 7 days during summer and then the kefirkraut must be refrigerated to mature under cold storage. Although the young kefirkraut may be consumed right away, flavour of 1/2% kefirkraut improves after one week of cold storage. Do sample a small portion of immature kefirkraut before refrigeration. Dom and I prefers the flavour after 1 or 2 weeks. Yes, ripening under cold storage definitely improves flavour, similar to a well aged good wine or room temperature ripened kefir.
- There is an increase in some of the B group of vitamins during cold storage. That`s a good thing. ;).
Nutrition Facts : Calories 9.6, Sodium 83.7, Carbohydrate 2.2, Fiber 0.8, Sugar 1.1, Protein 0.4
More about "kefirkraut recipes"
HOW TO MAKE MILK KEFIR - KITCHN
7 RECIPES WITH KEFIR, FROM BREAKFAST TO DESSERT | WELL+GOOD
- Strawberry kefir smoothie. One of the easiest ways to put your kefir to good use is by working it into a smoothie. Here, it's combined with strawberries, lemon juice, and a little honey.
- Kefir avocado green goddess dressing. Drizzling this kefir-based dressing on your salad instantly ups the gut health value in your meal. Literally every ingredient in this recipe is good for you, from the avocado to the fresh herbs.
- Blueberry blender muffins. Working kefir into your muffins adds a tangy taste and, of course, those gut-healthy benefits. Adding blueberries into the mix brings out the flavor of the kefir even more and ups the antioxidant content, making this a delicious brain- and heart-healthy breakfast.
- Kefir cultured ghee. On its own, ghee already has nutritious perks to boast about (it's full of omega-3 fatty acids). Make it with kefir instead of butter and you'll end up with health benefits upon health benefits.
- Kefir tortillas. Making your own probiotic tortillas? Now that's getting creative in the kitchen. Using kefir gives the tortillas a hint of a sourdough taste.
- Kefir ice cream. Using kefir to make ice cream is only one level of difficulty up from integrating it into your smoothies—you're so ready for this one.
- Chocolate and vanilla kefir cake. Sure, you can have kefir on its own for a quick hit of protein. Or, you can use it to make this decadent cake. Use dark cacao powder to get the maximum amount of antioxidants in every slice.
10 BEST KEFIR RECIPES - INSANELY GOOD
5/5 (1)Category Recipe Roundup
PIN ON CULTURED FOOD ROUTINES AND RECIPES
RECIPES - LIST | DIIGO
HOW TO MAKE KEFIR - TWO PEAS & THEIR POD
HOW TO MAKE KEFIR | BBC GOOD FOOD
HOW TO MAKE WATER KEFIR! | AN EASY GUIDE | FEASTING AT HOME
KEFIRKRAUT : KEFIR
FILLING IN THE GAPS: KEFIRKRAUT UPDATE
14 CREATIVE WAYS TO COOK AND BAKE WITH KEFIR | SELF
40 RECIPES THAT USE SAUERKRAUT - TASTE OF HOME
KEFIRKRAUT — PROBIOTIC RICH SAUERKRAUT :: HELLA DELICIOUS
KEFIRKRAUT RECIPE - FOOD.COM
10 BEST KEFIR DRINK RECIPES | YUMMLY
SAUERKRAUT :: HELLA DELICIOUS
HOME OF FOOD.COM
HOW TO MAKE HOMEMADE KEFIR - MAKE YOUR OWN KEFIR AT HOME
KEFIRKRAUT -- PROBIOTIC RICH SAUERKRAUT | KEFIR RECIPES, FERMENTED ...
KEFIR RANCH DRESSING (READY IN 5 MINUTES) | LIVE EAT LEARN
KEFIRKRAUT RECIPE - FOOD.COM
KEFIRKRAUT - NO SALT SAUERKRAUT - USES MILK KEFIR GRAINS ETC ...
CULTURES FOR HEALTH
HOT CURRY SQUASH TACOS | RECIPE | HOTTEST CURRY, CURRY SPICES, CURRY
41 FERMENTED AND PROBIOTIC DRINKS IDEAS | FERMENTED FOODS, …
SAUERKRAUT KEFIR CAKE: DOUBLE CHOCOLATE AND CHAI ... - THE …
KEFIR RECIPES | BBC GOOD FOOD
PIN ON FERMENTATION REVIVAL
12 BEST WATER KEFIR RECIPES CREATED FOR EVERYONE’S TASTE
You'll also love
Top Asked Questions
Can you make kefirkraut with kefir grains?
Is kefirkraut a good source of probiotics?
How to make kefir from whole milk?
How to make kefir with cabbage?