Recipe of Perfect California Farm Fresh 3 day Sauerkraut
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week California Farm Fresh 3 day Sauerkraut. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Fresh 3 day Sauerkraut, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Fresh 3 day Sauerkraut delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Fresh 3 day Sauerkraut is 2 people, 3 cabbages, half a year, 24 meals. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Fresh 3 day Sauerkraut estimated approx 3 days fresh, 2 weeks fermented..
To begin with this particular recipe, we have to prepare a few components. You can have California Farm Fresh 3 day Sauerkraut using 10 ingredients and 3 steps. Here is how you cook it.
White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration.
Ingredients and spices that need to be Get to make California Farm Fresh 3 day Sauerkraut:
- 1 large cabbage, usually 4 to 5 pounds
- Tsp himalayan rock salt per pound
- 5 green peppercorns per pound
- 3 whole cloves per pound
- 5 flaxbark juniperberries per pound
- 1/4 teaspoon caraway per pound
- 1 california bay leaf per pound
- Glass white wine
- Equipment: half gallon glass jar or crock pot, large flat baking dish, wooden hammer or similar, kitchen scale, boiled weights
- Cost: $4 for eight people, 50 cents a meal
Instructions to make California Farm Fresh 3 day Sauerkraut
- Soak cabbage over night in water with a tablespoon of salt, drain, rinse. Remove whole outer leaves carefully, the clean ones will be used to cover the sauerkraut, keep it submerged in the jar, away from air, free of mold. Cut cabbage in quarters, slice off center core, keep for cole slaw later. Weight quarters, you should end up with 4 pounds. Shred quarters horizontally. Lay in baking dish, sprinkle 1 tsp seasalt over per pound, bruise with hammer till cabbage starts to release its juices.
- Pour juice carefully into crock pot or glass jar, add 1/4 of shredded cabbage by hand, press down. Sprinkle 5 peppercorns, 5 juniperberries, 3 cloves, 1/4 tsp caraway, bay leaf on top. Repeat with other quarters. Fold 1 clean outer leave on top of mix to keep air from discoloring sauerkraut, put weights on top of sauerkraut. Put lid on. Leave on counter for three days to start fermentation. Juice released by shredded cabbage should have doubled by now. Taste!
- Top sauerkraut with white wine till cover leaves are submerged. Weights on top. Keep crock or jar at room temperature for two weeks, fermentation should be complete. Then keep in cool place for half a year. Skim off any discoloration from top. Top off with white wine if needed. Remove as much sauerkraut as desired, put coverleaves and weights back on. Enjoy!
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