Fermentation is an old way to preserve food and increase nutrition. It is one of the easiest fermented foods to turn a few pounds of cabbage into salted cabbage. We like side dishes, hot dogs, or even soup toppings.
Why is this salted cabbage better? During fermentation, cabbage generates billions of beneficial bacteria. Bacteria are still alive and are ready to help the intestinal plants because they are handmade (not low -temperature sterilization as in groceries).
Handmade salted cabbage is one of the cheapest and easiest ways to add probiotics to your diet!
Salted cabbage: Why do you make it from the beginning?
In short, it’s cheaper, healthier and oh, so delicious!
Since I am a ¼ German, I always have a love for salted salt. The problem is that there is a lack of authentic German restaurants. Good salted cabbage is difficult to find. Of course, the logical solution was to make myself. Salted cabbage was the first brave thing to try to ferment, and always has a special place in my heart (and my counter).
There are all the benefits of traditional fermented foods, including salted salted natural probiotics. Lactic acid fermentation is the reason for making a crout. In other words, the beneficial Lactobacillus bacteria try to break down cabbage into a delicious and woven final product.
Manufacturers often cook salted cabbage from the store to kill the beneficial bacteria. Some good brands, BubbyGreat but expensive.
KRAUT production process: Sauerkraut 101
Sauerkraut simply means “new cabbage” in German, but does much more than making kraut.
As mentioned earlier, Lactobacillus bacteria are active workers in the process. This bacteria occur naturally in fruits, vegetables, even skin and body. They are usually considered harmless and even beneficial. Lactobacillus also has two main characteristics that are perfect for fermentation.
- They can survive in anaerobic environments (without oxygen)
- Unlike many other types of bacteria, they handle salt well.
This allows us to ferment cabbage under salt water in an environment without oxygen without killing Lactobacillus. Many different types of bacteria do not handle salt or oxygen shortage. The lactic acid fermentation process is a good bacteria staying and flourishing to discourage bad bacteria.
Don’t be afraid if it sounds complicated so far. The recipe itself is snap!
Cabbage recipe for handmade salt
Enjoy the delicious, crispy and perfectly salty KRAUT for several months! Make a cabbage pickled with your own salt in 30 minutes of practice time. This traditional handmade salted cabbage is filled with healthy probiotics.
- 2 head cabbage (About 5 pounds)
- ¼ cup salt (See the tips below)
- 1-2 Tbsp Carrow Way Seed (optional)
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Wash all equipment, tasks and hands with warm soapy water.
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Remove the external leaves and core from the cabbage head. (Compost if possible!) Slice the cabbage into the quarter and slice it more easily. Then cut the cabbage thinly with a very thin ribbon with a mandidated, knife or food processor.
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Put a thinly crushed cabbage in a clean large bowl and sprinkle sea salt on the cabbage. Knead and waste cabbage leaves/salt with your hands for about 10 minutes. It doesn’t seem to do anything at first, but it’s patient. After a few minutes, the cabbage starts to release the liquid and eventually has enough liquid in the mixing bowl, so it must cover the cabbage of a bowl or jar. If you use it at this point, add the Carrow Way Seed.
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Wrap cabbage and cararway seeds tightly in jar or fermented miracles. Pour the liquid on the top of the jar in the bowl. If necessary, add enough water so that the salt water can fully cover the cabbage. If the cabbage is fresh, no liquid is required, but do not worry about whether you should add some water.
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Add fermented weight and fermentation seals (or use fermentation crocs as directed). If you are using a default mason jar, you can add a small jar that fits the inside of the mason jar and cover the two terms with a fabric and rubber band.
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Fer ferment for 2-5 weeks at room temperature. Fermentation starts in one day and takes 2-5 weeks depending on the temperature and the desired tart. After 2 weeks, check the desired tartis. Salted cabbage is a bit technically fermented in a few days, but the best taste seems to be 2-3 weeks mark. The taste is the best measurement here, so check it frequently and stop fermentation when you get the desired taste.
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You can immediately eat fermented salted cabbage or store it in the refrigerator for up to 6 months.
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take pleasure in! Salted cabbage is added to its own delicious or salad, soup or meat.
Nutrition
Cabbage recipe for handmade salt
The amount per serving (0.5 cup)
calorie 30
Fat calories 2
% Daily value*
province 0.2g0%
Saturated area 0.04g0%
Multi -unsaturated fat 0.03g
Single unsaturated fat 0.05g
sodium 1789mg78%
potassium 198mg6%
carbohydrate 7g2%
3g of textile13%
4g of sugar4%
protein 2g4%
Vitamin A 113IU2%
Vitamin C 42mg51%
calcium 49mg5%
steel 1mg6%
* Daily value is based on 2000 calorie diets.
It is normal to see foam, white garbage or form above during fermentation. Still, the actual mold should not be visible. If you do so, scrape off the top and make sure the rest of the cabbage is completely flooded. All cabbage under the salt water is still fine.
The right equipment makes a big difference
Salted cabbage is a mess, but the right equipment makes the process much easier! Kraut is one of the most budget -friendly real foods (with sardines), so I knew it was worth investing in cheap equipment. In this way, it’s easier to make it a regular part of my diet. There are several ways to choose.
Options 1: Good OL ‘Mason Jar
The most basic method of making salted cabbage is done in a simple glass jar. Even quart -sized mason soldiers work. Many people choose half -gallon size to make more things at once. You can seal the jar from the air using a plastic bag filled with water. Considering my feelings about plastics, I strongly discourage this method. Instead, it is better to get this equipment.
- Glass fermentation weight – This weight Keep cabbage under the water level of the salt water that protects the fermentation environment. You can do this with a small glass bottle filled with water or rocks in a larger jar.
- Fermentation lid -There are many options that can be used for this. I use this and love Silicone fermentation lid.
Whatever equipment you choose, I recommend you to have any kind of weight and fermentation lid. You can also use this equipment to make kimchi and pickles!
Option 2: Fermented Bowl
I prefer more traditional ways to make a cabbage pickled in fermented bowls. First of all, you will use a cool traditional stoneware fermentation croans.like this). This method is easier and high -quality crock costs are cheaper than the weight, lid and jar required for the mason jar method.
If you don’t like to make pickled cabbage, it’s best to start with a mason jar. If you like it, the fermented bowl will greatly simplify the process.
How to make handmade salted cabbage tips
Some tips for making the best handmade salted cabbage:
- Use fresh cabbage. Red cabbage, green cabbage or all colors work. Select the pickled cabbage for salt that is clearly finished with fresh cabbage. I like to make fermented cabbage with fresh fixed cabbage in the garden or peasant market.
- Make sure everything is clean. This process depends on a particular type of bacteria for fermentation, so it is important to remove as much as possible bacteria as possible. There is no need to bleach anything (please don’t!).
- Remove the air. As described above, the beneficial bacteria require anaerobic environment. By using all the methods described above, it achieves this.
- Correct salt. This recipe requires salt. Not only the taste, but also the proper and safe fermentation. I tested it, and it can be performed with only one tablespoon per cabbage quart (a total of 2 tablespoons for this recipe), but the smaller method does not work well. The amount of salt used depends on the amount of cabbage.
- Salt ratio. Salt should be about 2%by weight. The weight of the cabbage (gram) can be used for 2%of the cabbage weight for salt. High quality salt is effective, but it gets the best results when using this salt.
- Moderate temperature. In my experience, KRAUT BEST PERMENTS is fermented at about 64-67 degrees, but everything in the range of 60-70 degrees works well. The cooler and fermentation are so slow and high that they are fast. Cabbage is often the freshest on the cool moon, and at this point, the counter temperature is perfect. In a warm moon, you often put a crout near the air conditioner vent to keep it cool or check if it’s in the cool and dark corner of the grocery storage room.
- Stop! After achieving the desired fermentation level, go to the refrigerator to prevent fermentation. Keep it cool and the crout is stored for up to six months below the brine.
Salted cabbage health benefits
Now you have made a delicious KRAUT, so you can enjoy a lot of benefits. Of course, it is delicious, but there are other nutritional advantages.
Probiotics
If high -quality probiotics are not in their budget, make salted cabbage. It contains billions of natural bacteria. Probiotics is considered to be beneficial for supporting the natural balance of bacteria in the intestine. Some studies have shown that ferns and intestinal health are important for mental health, digestive health and appropriate immune function.
Vitamin B & C
Cabbage is a natural source of vitamins and vitamin C. The fermentation process increases the possibility of these nutrients, and potentially pickled cabbage is higher than the original cabbage itself.
Good for digestion
Salted cabbage is included in a protocol such as a gap diet to seal and heal the intestines. Many people report that salted cabbage can help to calm down and improve digestion.
Antioxidant
Salted salt water is a good source of Lutein and Zeazantine. This antioxidant is well studied to benefit the eye.
Do you like salted cabbage? Have you ever tried to make yourself? Share below!
https://www.youtube.com/watch?v=SBU-IVUAOCS
