Recipe For Sauerkraut, Fermented Cabbage Recipe
Sauerkraut is fermented cabbage with a unique sour flavour. This recipe for The Food In Jars Mastery Challenge has been given to me by my friend Sandy.
Head straight on to the Recipe For Sauerkraut ♥
Sometimes I will get a bee in my bonnet and cannot let go of the idea. I decided after our trip to Italy and France that I needed a new make up bag. I wanted one that opened like an old-fashioned pencil-case. The one I have now is an ordinary travel bag. This means that every time I want something out of it, I have to take everything out. Or scratch around looking for what I want. I also wanted my make up brushes to be protected. The bristles are getting damaged by because the brushes are loose in the bag. I set about finding a suitable case for the make up, and looked for travelling make up brushes. This took me in and out of so many shops on a constant basis. Four months of searching and I had not found anything suitable.
Today’s inspiration ♥ Recipe For Sauerkraut ♥ can be found on Lavender and Lime Click To Tweet
I was getting most frustrated as I did not want to go to the UK with my old bag. About two weeks before our trip I was looking for something on my desk at home. At present it is a repository for all the things I have to sort out. And it is a right royal mess. This is the one spot in my house that is totally untidy. And on the desk was exactly what I was looking for. It is a travelling bag from one of the airlines. Shaped exactly like an old-fashioned pencil-case, and with a separate compartment for my brushes. A total win for me! Another win for me has been this recipe for sauerkraut. I think that this fermented cabbage is an integral ingredient in the perfect hotdog, together with mustard and mayonnaise. Do you add sauerkraut to your hotdog buns?
Click on the links for conversions and notes. Sauerkraut Save Print This fermented cabbage is a traditional German side dish All Rights Reserved: Adapted from Gut Matters Ingredients 600g large cabbage 15mls salt 10mls caraway seeds 15mls juniper berries Method Sterilize a 1.5 litre preserving jar that has an airlock lid Remove the two outer leaves from the cabbage, wash and set aside Finely shred the remainder of the cabbage and place into a large bowl Add the salt, caraway seeds and juniper berries Massage the cabbage for 10 minutes and make sure you toss as you rub to rotate the cabbage This stage is important to release the liquid from the cabbage so don’t short cut it Place the cabbage into the jar, pressing firmly down with each addition to remove any air pockets Add the juices that were released from the cabbage and top up with filtered water if necessary - it is important that the cabbage is totally submerged Fold the two cabbage leaves you set aside and place on top of the cabbage to help keep the cabbage in the juices Close the lid and place the jar into a bowl and store in a cool cupboard away from direct sunlight for 8 days * Then refrigerate for 9 months unopened, or 2 months opened My Notes * you might have to extend this by a week to 15 days if the cabbage does not ferment. 3.5.3226
Inspiration published on Lavender and Lime November 24:
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