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Handlingguide - Tips - Recipes

Fermenting your own foods can be a healthy, fun, and nutritious hobby! It's very simple and, like all live-cultured foods, is very beneficial. Almost any vegetable can be fermented.

Sauerkraut is a live-culture probiotic food. Fresh sauerkraut contains lactobacilli, beneficial bacteria that improve the functioning of the digestive tract. Probiotic foods such as sauerkraut are often recommended for people taking antibiotics, which kill both the beneficial and harmful bacteria in the body. Live-culture foods can help restore the beneficial bacteria. Sauerkraut also is a good source of fiber and essential nutrients, including iron, vitamin K and vitamin C. The generated high levels of vitamin B12 and C provide the defense force against infection, also particularly important in diabetics. 100 grams of sauerkraut has only 20 calories but has a very high nutritional value.

For a good fermentation are a number of conditions required: a relatively high salt content (3% on a weight basis), not too high temperature (up to 18 degrees), pressure on the acidifying food products (weightstones) and a good seal (acid-free environment), so that there is no oxygen get in at it at all (water lock - see illustration below).

Making sauerkraut tips and handling

 

Traditional sauerkrautpot

All our sauerkrautpots has been specifically designed for making sauerkraut.

The right pot must meet several conditions, including:

- It must be made of stoneware or glazed lead- and toxic free so the acids can not come in the pottery and the taste can not be affected.

- It must have a water gutter (see picture below), so the content is hermetically sealed. Air and gasses can escape from out the pot (listen to the bubbles when air escapes), but air can't get in it.

- There must be weightstones in it, so the vegetables are pressed and decay is avoided.

 

Equipment

I recommend the following equipment for making 3 Kg pure sauerkraut:

- 5 medium/large organic cabbages, about 6 Kg.

- 5 big unions.

- Approximately 0,09 Kg / 90 gram salt, you don't need to buy any starter culture.

- Big container for sliced cabbage.

- Sauerkrautpot, volume 4 liters. For 3/4 filled good for 3 Kg pure sauerkraut.

- Weight stones, (these come with all our sauerkrautpotspots).

- A cabbage slicer to slice the cabbage into very thin pieces. Please look at our beech wood kitchensupplies

- A cabbage pestle to stamp and brake the cabbage.

- A cabbage tong / rod for tasting and to dish up.

With our complete startersets (with more then 15% set-discount) you have all the equipments you need to get started.

Starterset making sauerkraut



Handling guide - Recipe making sauerkraut - Ready in 6 weeks


1. Remove the outer leaves from the cabbage and devide the cabbage in 4 pieces. Remove the core. Don't wash the cabbage with water.

2. Cut the unions in the small slicer. The unionclices come on top of every cabbagelayer (explenation please read below).

3. Do the following steps:

a. Shred all the cabbage into a large bowl (see picture above). Use a cabbage slicer that cuts it into very fine slices. Most food processors could be also used for this. Very fine slices is a must. (Bigger pieces won't fermentate in 6 weeks.) Sprinkle some of your salt, 0,07 Kilo, over the comple sliced cabbage and leave it all for 2 hours. The salt will take the water out of the cabbage in the maintime. Use your pounder to brake an stamp the cabbage. This will take most of the air out of the cabbage.

b. After 2 hours. Pick up with your 2 hands some cabbage and squeeze it in your hands (above the container sliced cabbages) so all the water will be released. Put a layer of squeezed cabbage in the bottom of the sauerkrautpot (layer about 5 cm in height). Push it well. Sprinkle some salt over the layer. Put a layer of sliced unions on top of the layer cabbage.

c. When the layer is well compressed, repeat step b. Until you have reached the very top of your sauerkrautpot so nothing can be added to it. Leave the full pot, without lid, for 1 week in a warm temperature.

4. After 1 week. Some of the top of the cabbage will be infected and must be widely removed. After that use a beechwood pestle and push the cabbage firmly and complete. This is very important, as it is crucial for the cabbage to release some of its liquid. Afterwards you will see enough pure liquid in the pot and now it's time to put the weighstones on top of the cabbage. The weightstones must be under water. Put the cover on the crock. Move the crock to a cooler place in your house, a basement or root cellar would be the best, where it can rest for 5 weeks. Themperature must be steady around 15-20 °C. Never put the pot on a concrete floor. Stone on stone is never good. Allways place some wood or karton underneath the pot. Fill the gutter at the top of the crock with water. Don’t panic if the water gutter is suddenly empty. Just check each day to make sure the gutter is fairly full of water.

5. After 5 weeks the sauerkraut should be ready. Use only clean beechwood tongs to remove the sauerkraut and put it and its juice into glass jars. It will keep in the refrigerator for many months. You can also keep the sauerkraut in the pot for at least 3 month. Just be sure the water gutter is always filled.

Now you have an improved recipe for making sauerkraut. It gets much easier each time you make it. Enjoy it and let your family and friends also taste it.

There ary many vegetables that can be fermented the same way. On the internet you may also find many information.

Fermenting vegatables

Fermenting vegatables

Vegatables fermentation

Vegatables fermentation

Fermented unions Amsterdamse uitjes

Fermenting vegatables

Sizes are in cm - Volumes are in liter - Weights are in kilo

US Measurements:
1 cm = 0,4 Inches // 1 liter = 0,26412 Gallon
1 kilo = 2,204 pounds // 1 euro = ?,?? USD
- current rate

 

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Handguide fermentation
handling tips and recipes fermentation
Daniel Lebon
Peter hinssen
 
 

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