How to Make Sauerkraut

This quick sauerkraut recipe is an easy side dish and a great last-minute topping for hot dogs. It reminds me of visiting my grandparents when we always had kielbasa and sauerkraut for our holiday feasts.

ศาสตราจารย์เกียรติคุณ ดร. นิธิยา รัตนาปนนท์ ซาวเคราท์ (sauerkraut) ซาวเคราท์ (sauerkraut) เป็นคำภาษาเยอรมันแปลว่า กะหล่ำปลี เปรี้ยว (sour cabbage ) คือ กะหล่ำปลี ที่หมักกับเกลือ เป็นอาหารหมัก ( fermented food ) พื้นเมืองของประเทศเยอรมัน มีรสเปรี้ยว และเค็ม ใช้รับประทานเป็นเครื่องเคียง ( side dish ) เสริฟพร้อมกับอาหารประเภท เนื้อสัตว์ ไส้กรอก แฮม หรือนำไปอบร่วมกับเนื้อสัตว์ การหมัก ( fermentation ) ซาวเคราท์ เป็นประเภทการหมักเพื่อให้เกิดกรดแล็กทิก ( lactic acid fermentation ) โดยแบคทีเรีย ( bacteria ) ในกลุ่มที่ผลิตกรดแล็กทิก ( lactic acid bacteria , lab) กรดแล็กทิก ( lactic acid ) ที่ แบคทีเรีย สร้าง ทำให้ค่า ph ลดลง จึงป้องกันการเจริญของ จุลินทรีย์ ก่อโรค ( pathogen ) และมีประโยชน์ต่อสุขภาพ เพราะเป็นโพรไบโอติก ( probiotic ) ที่มาของรูป http://food. Chatelaine. Com/recipes/view/sausage_sauerkraut_and_pepper_bake/8858 วัตถุดิบและการเตรียมวัตถุดิบ ( raw material preparation ) กะหล่ำปลี เป็นวัตถุดิบหลักสำหรับการผลิตซาวเคาร์ท เกลือ เกลือที่ใช้ในการหมักซาวเคาร์ทจะมีหน้าที่ให้รสชาติ และทำให้เกิดการออสโมซิส ( osmosis ) โดยน้ำจากวัตถุดิบ จะถูกขับออกมา ได้สารละลายเกลือซึ่งจะไปยับยั้งการเจริญเติบโตของ แบคทีเรีย หลายชนิดที่ทำให้อาหารเน่าเสีย ( microbial spoilage ) รวมทั้งแบคทีเรียก่อโรค ( pathogen ) กรรมวิธีการผลิตซาวเคาร์ท การผลิตซาวเคาร์ท เป็น การถนอมอาหาร ด้วยการดองเกลือ ( pickling ) มีกรรมวิธีการผลิตคล้ายกับกิมจิ ( kimchi ) ซึ่งเป็นผักดองของเกาหลี เริ่มต้นโดยนำ กะหล่ำปลี มาล้างทำความสะอาด ปล่อยให้สะเด็ดน้ำ ซอยเป็นชิ้นฝอย แล้วคลุกเคล้ากับเกลือ.

25 lbs cabbage 3/4 cup canning or pickling salt quality: for the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest. Yield: about 9 quarts procedure: work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container, see "suitable containers, covers, and weights for fermenting food," , and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage.

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How to make sauerkraut

Traditionally made from cabbage and a saltwater brine, sauerkraut is fermented for several weeks. Homemade sauerkraut is amazing and doesn’t resemble store bought at all, plus it’s easy and cheap to make and filled with probiotics. Let’s make homemade fermented sauerkraut!.

What is sauerkraut? sauerkraut means 'sour cabbage' and is a naturally fermented dish made of white cabbage and other natural ingredients. Cabbage is chopped, then salted and massaged, before being left over a number of weeks to ferment, allowing tangy flavours to develop from the live bacteria that multiplies. Is sauerkraut good for you? absolutely! eating sauerkraut can improve gut health by helping your microbiome to flourish. Our sauerkraut is raw and totally natural, and made of locally grown organic cabbages and british sea salt. Our sauerkraut recipe is very popular and we've received great taste awards for two of our products.

In her book ferment for good , sharon flynn describes in detail how to make sauerkraut, before presenting dozens of ideas for variation and then delving deeper into the wider world of fermented foods. Playing with fermentation can be a bit tricky—monitoring ph levels, releasing the pressure from your ferment, etc. But flynn notes that it's practically impossible to mess up a basic sauerkraut, which is made from little more than cabbage and salt. If you're new to the technique of fermenting, it's a good place to start. Plus, once you get the basics down, it's an easy method to adapt for experimentation: add shredded carrots, sliced chiles, or herbs and you're on the road to customizing your kraut in whatever way you like to enjoy it best.

How to sauerkraut sauerkraut is a traditional dish of fermented vegetables. Cabbage is the most-common vegetable used; green or red cabbage works equally well. But you can also include other crunchy vegetables such as carrots, radishes or turnips. Caraway is a common seasoning, but you can experiment with other spices to your liking; however, do not vary the proportion of salt to vegetables. Sauerkraut — a basic recipe: 2 pounds total cabbage and/or other crunchy vegetables 1 tablespoon plus 1 teaspoon kosher or sea salt (do not use table salt) 1-2 teaspoons seasonings for this version, we used 1 pound red cabbage, 1 pound carrots (3 large), and 1 teaspoon each mustard seed and fennel seed.

1. Sauerkraut is very nutritious

Aside from sauerkraut, carrots are probably the best food to eat with the dish. Add a little bit of honey and some salt and pepper to bring out the natural sweetness for the best possible flavor. Although sauerkraut is not necessarily nutritious , it enhances the health benefits of carrots by adding some vitamins to your meal. To make this dish, you must first roast the carrots. This process brings out the natural sweetness of the vegetable. Once you have roasted your carrots, it is as simple as mixing them with a bit of honey and some salt and pepper.

Spoiler alert - did you know that sauerkraut did not originate in germany? sauerkraut actually originated nearly 2,000 years ago in ancient china. In winter, the chinese would preserve their cabbage with rice wine, which soured the cabbage and provided a nutritious year-round staple for the laborers building the great wall of china. Later, though, the preserved cabbage was carried to europe and improved upon, fermenting it with salt, rather than rice wine. This modern process and food staple quickly became popular in germany where the german word sauerkraut - sauer (sour) and kraut (cabbage) - was borne. ‍sauerkraut is an incredibly healthy and nutritious fermented food and a great choice for those seeking to improve gut health.

4. May help you lose weight

Vitamin c portion sizes sauerkraut is filled with vitamins and nutrients. Because it’s low in calories and fat, it can be tempting to load up on sauerkraut, especially if you’re trying to lose weight. However, as with most foods, moderation is key to making sauerkraut part of a healthy diet. Sauerkraut is packed with sodium, with one serving containing 9% of your recommended daily allowance. Most american diets have too much sodium in them already, and incorporating high-sodium servings of sauerkraut into your day won’t help. Too much sodium in your diet can lead to increased risk of heart disease, stroke, kidney disease, and congestive heart failure.

Our special polish fermenting crockpots do two good things: the weights inside keep the cabbage submerged they have a deep rim or flange at the top for the lid to rest in as vegetables ferment, they release carbon dioxide, which – in a fully sealed container – must be released manually. Instead, in this pot, filling the flange by two-thirds with water creates a one-way seal, called the ‘water moat’ method. Air and anything in the outside environment is prevented from entering the pot, yet carbon dioxide that builds up inside the pot can escape. If you do keep the lid closed during the first few weeks of fermentation, the environment will stay completely anaerobic as the carbon dioxide displaces the air, reducing the risk of mould growth even further.

6. May reduce the risk of certain cancers

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation. Eating fermented foods has also been linked to reduced anxiety symptoms. However, there’s currently no human research that shows direct links between any of these and eating sauerkraut itself. There are studies linking sauerkraut to a lower risk of certain cancers. However, much more research is needed to understand what’s behind these findings. If you're pregnant or immunocompromised, you should avoid eating unpasteurized sauerkraut.