Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, fermented sauerkraut batch 9. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Fermented Sauerkraut Batch 9 is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Fermented Sauerkraut Batch 9 is something that I have loved my whole life.

It can be frustrating to put time, effort and money into fermenting a batch of sauerkraut only to have it turn to mush, taste way too salty or even grow a layer of mold. In today's video, I am taking you thru the whole process of fermenting cabbage to make sauerkraut; from cabbage head to a big sauerkraut and brat dinner! Sauerkraut fermentation requires almost no work on the part of the operator.

To begin with this particular recipe, we must prepare a few components. You can have fermented sauerkraut batch 9 using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fermented Sauerkraut Batch 9:

1. Make ready 8 cups thinly sliced cabbage
2. Get 1 teaspoon caraway seeds
3. Take 12 juniper berries
4. Take 1 tablespoon coriander seeds
5. Make ready As needed 4% salt water solution
6. Get 1-1/2 tablespoons pink Himalayan salt
7. Get 1 leaf from outside of cabbage

Happily, fermented sauerkraut is incredibly easy to make and you can assemble a quart at home for a fraction of the cost. All you need is cabbage, salt, and A basic batch of sauerkraut is cabbage that has been massaged with salt and packed into a container to ferment for a period of one to six weeks. This sauerkraut recipe has become the most popular recipe on this site and for good reason. It's a very simple ferment to make and never fails to transform into a delicious treat.

Steps to make Fermented Sauerkraut Batch 9:

1. Let's slice the cabbage thin. Loosen the leaves apart.
2. Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours.
3. Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down.
4. Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture.
5. Add leaf, then the weight, top off with the salty water.
6. Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!

When I see it running low, I head out and get some more red cabbage and start up another batch. Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotics. Could you please tell me if soft /mushy sauerkraut is still safe to eat. I usually have really good results, but this last batch is soft and mushy. As a kid sauerkraut was my favorite thing to have on my hot dogs.

So that’s going to wrap it up for this exceptional food fermented sauerkraut batch 9 recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!