Sauerkraut (/ˈsaʊ.ərˌkraʊt/; German: [ˈzaʊ.ɐˌkʁaʊt], lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
We follow the information from the links below to make our first sauerkraut by using 2% brine for 800 grams of red cabbage. Hopefully, we'll be able to taste a nice sauerkraut one month later.
How to Make Sauerkraut in a Jar {The Ultimate Beginner's Guide}
Master the art of making sauerkraut in a jar. Follow our step-by-step guide for yummy, probiotic sauerkraut and lifelong fermentation skills.
Mastering the Art of Sauerkraut Brining: The Perfect Salt Balance
Sauerkraut, a fermented cabbage dish, has been a staple in many cuisines around the world for centuries. Its unique flavor and numerous health benefits have
Brine Calculator – Brine Salt to Water Ratio
Use our brine calculator to determine the best salt to water ratio for fermenting and preserving food like sauerkraut, kimchi, olives and many more.
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