Reference to Serving Extraordinary Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)
Hoping to eat Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful procedures on cooking a Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) like a famous chef made.
We hope you got insight from reading it, now let's go back to homemade sauerkraut (brine method for whole, half or quartered cabbage) recipe. You can have homemade sauerkraut (brine method for whole, half or quartered cabbage) using 3 ingredients and 11 steps. Here is how you cook it.
To cook an unforgettable Homemade Sauerkraut (Brine method for whole, half or quartered cabbage), below are the materials required:
- Use 750 g of Cabbage (1 medium).
- Get 2000 ml of water.
- Use 100 g of salt.
After readying the ingridients, now you are ready to cook your 5-star Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) by following the guidances below:
- Dissolve salt in hot water until no more grains are visible. Let cool completely..
- I usually cut my cabbage in half or in quarters. This cabbage here is a called "filderkraut" or "spitzkohl" because of its shape. Apparently it's good for sauerkraut, heh. Anyway you can use whatever kind of cabbage you want..
- Put whole or halved cabbage into a bucket or ceramic crock. Pour in the the cooled salt brine solution..
- The cabbage needs to be completely submerged under the water, so you need to weigh it down with something. I usually lay some plastic wrap over the top of the cabbage and then put a plate top..
- On top of that I put a heavy weigh like a jug of water, etc. (make sure the plate and the weight are washed and clean). Here I'm using a special ceramic weight for fermenting vegetables. Cover with a lid or cloth to keep things out of the container..
- Now just wait for the fermentation to happen! You'll probably start seeing bubbles after a couple days. Check the sauerkraut every day or two and skim off the bubbles. Make sure you label the date on your sauerkraut so you know how long it's been fermenting!.
- The time you need to ferment depends on how warm or cold it is, as well as your taste preference. For me, in the winter I usually give the sauerkraut at least 4 weeks up to 6 weeks. In spring/autumn, maybe around 2-3 weeks. Summer could be 1-2 weeks, but if it's VERY hot, the sauerkraut won't taste that great, so I'd avoid hot weather..
- You can test by taking out the cabbage. It should have become somewhat softened and yellowish in color. It's okay to cut the whole cabbage open and check/taste the center. If you want it to ferment longer, just return it to the crock and let it go for another few days or longer..
- You can also start eating it "young" and keep fermenting the rest for longer so you can enjoy different stages of maturity. Just take some out and cut it up and return the rest of the chunk. If you don't want it to ferment anymore, then move the sauerkraut to the refrigerator..
- NOTE 1: The water will start to become cloudy/white-ish after several days or a week or two if it's cold. It's very likely you can get some white wrinkly, filmy looking mold developing at the surface of the water which is OKAY! You do not need to throw away the sauerkraut. Just continue to skim off as much as you can every day. Under the water the sauerkraut bacteria are creating an acidic, sour environment that prevents any "bad" bacteria and mold from surviving..
- NOTE 2: The sauerkraut will probably be smelly. That's OKAY too! It's just product of the fermentation process. Whenever I open the lid to check my sauerkraut, I open a window or turn on the ventilation fan :P.
Recipe : Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)
654
We all have those moments in our own lives when we feel like if all needs to be exactly perfect. It is these moments that we frequently refer for special occasions. When it comes to cooking for special occasions, many of us find that we shed the chunk from our expectancy and feel as though we've destroyed the moment. While this is often far from the truth, it does serve to diminish the moment in a number of our heads. For this reason, you want to work a repertoire, if you may, of an easy task to produce special occasion cooking recipes.
step by step to make Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)
Yet another excellent idea when it comes to cooking for special occasions will be to prepare yourself as much as possible ahead of time so as to alleviate the tension during the occurrence and to allow you more time to enjoy the event rather than working with the details of meal prep. The best gift you can genuinely give your self when searching for special occasions is that the time necessary to be able to savor these exclusive occasions. It is not to say that there isn't any cooking that will need to get carried out. You're going to be shocked and amazed at all of the sinfully rich and yummy meals and side dishes which are available, which are amazingly quick and easy to prepare. This means you will not run the all too common culprits situations that you hear about and can still manage to have a fantastic meal that's enjoyed by all. If this isn't the way you prefer to do things that is totally clear. A number folks do flourish in high stress situations. The important thing for people that prefer to complete all the meal preparation when cooking for special occasions at the time of cooking is planning correctly and allowing loads of time to get possible hiccups in the practice. Mistakes occur when people feel hurried and raced within their own culinary efforts.
Foods that can be prepared in advance and reheated prior to serving are often the best in regards to cooking for specific occasions. There are all kinds of appetizers, entrees, and desserts that works perfectly in this kind of instance. You may often see them by performing a simple Google search online or by simply sorting through most of your favourite cookbooks in your home. The main issue is you do not get so caught up in the concept of cooking for specific events that you forget to actually like the occasion.
The trick is in deciding upon an extremely straightforward meat dish and dressing it up with the more succulent side dishes. Incredibly rich side dishes which are simple to prepare are more in number than meat meals which want little culinary effort. It's also wise to remember that the audience for your special occasion. On occasion a family favorite leaves the occasion seem far more special than an all out attempt for chicken cordon bleu or even veal Marsala. There is no point in going to an extreme attempt to develop a culinary masterpiece if it is going to be riddled with picky kiddies proclaiming that they don't like this or that about your meal.
Special occasions are a terrific time for friends and family. The expectation is you will have many special occasions during your lifetime. Do not waste too much time and energy fretting over cooking for special occasions. Instead, put most your effort in to enjoying those occasions.
Another common mistake that is created when buying particular occasions is cooking outside of your rut. When you're organizing a challenging recipe it's better for those who do this within a time when you're not going through the stress of possible visitors or insuring the greatest possible of circumstances. In other words, it is best to challenge your culinary talents if you do not have a vested interest in success.
Neverthless prepared from limited components, but the outstanding taste of the Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) you will produce using this recipe is a guarantee. Limited components is one of the excuse which makes many people choose not to cook. So, if you wish your family can cook delicious dish with limited ingridients, share this recipe so that they will be able to see this helpful recipe.
