Kefirkraut Recipes

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EASY HOMEMADE SAUERKRAUT



Easy Homemade Sauerkraut image

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

5 pounds cabbage, thinly sliced
1 onion, thinly sliced
3 tablespoons sea salt
3 cloves garlic, minced, or more to taste
water to cover

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

HOMEMADE SAUERKRAUT



Homemade Sauerkraut image

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

Categories     Side Dish     Vegetables

Time 25m

Yield 8

Number Of Ingredients 9

1 cup water
1 cup distilled white vinegar, divided
½ onion, diced
1 head cabbage, cored and shredded
¾ teaspoon sea salt
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon garlic powder
ground black pepper to taste

Steps:

  • 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

KEFIRKRAUT



Kefirkraut image

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

Categories     Greens

Time P14DT1h

Yield 30 serving(s)

Number Of Ingredients 15

2 lbs organic cabbage, cored and finely shredded (Red, green or a combination)
1 teaspoon sea salt
1/4 cup water, sugary kefir grains
caraway seed (1/2 teaspoon or 2 teaspoon of a combination of seeds)
celery seed (1/2 teaspoon or 2 teaspoon of a combination of seeds)
dill seed (1/2 teaspoon or 2 teaspoon of a combination of seeds)
fennel seed (1/2 teaspoon or 2 teaspoon of a combination of seeds)
10 -12 juniper berries
1 -3 garlic clove, minced
1 teaspoon minced gingerroot, I also add the ginger stem minded
1/3 cup fresh herb (stinging nettles, dandelion, parsley, gotu kola, chives....)
radish (optional)
1 -2 carrot (optional)
1 leek, sliced fine
1 -2 chili

Steps:

  • 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

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