How to Cook Yummy Fermented Sauerkraut Batch 9 fit for newbie.

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Sauerkraut fermentation requires almost no work on the part of the operator. Cabbage contains enough lactic acid bacteria in order to ferment and In theory at least, it should produce a new batch with the same characteristics as the old one. If more sugar were added the fermentation will continue.

You need thinly sliced cabbage.
Use caraway seeds.
Provide juniper berries.
You need coriander seeds.
You need 4% salt water solution.
Prepare pink Himalayan salt.
You need to prepare from outside of cabbage.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you start cooking and once more at the very end. Your palate will be the final guide here, so taste often.

Let's slice the cabbage thin. Loosen the leaves apart..
Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours..
Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down..
Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture..
Add leaf, then the weight, top off with the salty water..
Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!.

We make nutrient-dense, probiotic-rich foods that are good for your gut! Happily, fermented sauerkraut is incredibly easy to make and you can assemble a quart at home for a fraction of the cost. All you need is cabbage, salt, and A basic batch of sauerkraut is cabbage that has been massaged with salt and packed into a container to ferment for a period of one to six weeks. This sauerkraut recipe has become the most popular recipe on this site and for good reason. It's a very simple ferment to make and never fails to transform into a delicious treat.

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