Returning to add angel dust to your delicious authentic German mouth is watering at the thought of it! Glad you visited be sure to signup for the newsletter. Cut the cabbage into quarters, remove the core and shred with a knife or a food processor. Lens-rolling you to my fledermaus and new years feast. Ideally you don’t want to have so much space for liquid. (How do we know it's good quality? I share nutritious recipes, tips, meal plans and cookbooks to help you get healthier and lose weight. Set aside to cool for about 20 minutes. Glad you found it useful and easy to follow . Yes, this is perfectly normal. It has never gone bad on me but you would look out for any foul smell or obvious growth of mold or discolouration. Sauté the chicken for 2-3 minutes, until lightly browned but not cooked through. Press it down with your fingers to let the juices float back to the top or add a little more water and a sprinkle of salt. I am a sauerkraut lover since I was knee-high to a grasshopper! Use the wooden spoon to pack it down. The brine shouldn’t be too gooey though. Sometimes we had smoked pork chops or bratwurst along with a steaming plate of this Bohemian specialty. About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. As always, each of our family of products comes backed by the largest Quality Assurance team in the industry. The ‘test’ cabbage is in the bottle and we have high hopes from here on. In summer months, the kitchen or closet will be warmer than it is in the winter. If not, just close it back up and let it continue to ferment. Thank you for this recipe. Learn More. I'm hungry already . In some places, water just simply doesn’t taste that good and it can impact the ferment. Pulse once or twice. Remove the core and shred the cabbage into thin strips. My mama, on the other hand, used to leave her’s for about 2 months. All the cabbage is covered. As I said, I store mine outside in the pump house. 1 medium head of white cabbage (800 –900 g / 1.8 lb) Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely. Our new Market Corner provides you with key market insights to help you manage your business. I have many of them readily available, since I do a lot of canning, and for me, they are perfect. Below, I show how to make sauerkraut in your own kitchen. The Dutch variety is simply horrible, we mix potatoes and sauerkraut to which we added juniper berries. I definitely am going to try it some time. My Oma almost makes hers the same way. Yep that’s it. I would like to invite You to join our project and add this great recipe (or any other if you want)! And now that you see it’s so easy to make your own homemade sauerkraut, here’s ya 21 easy and delicious recipes that use sauerkraut. Remember, everything has to be covered to prevent mold. I have questions. I suggest you even rinse it a bit so our flavors won't be overpowered by too much "sour.". There is no need to sterilise it any further than that. I don't think German had as much to do with their magic as old Oklahoma farm style cooking. We bring the very best to you and your customers. If you used more salt, then the kraut would take longer to ferment so 6 days of bubbling is quite normal in that case. Facebook video demo on how to make sauerkraut here, Yoghurt Ranch Dressing With Garlic & Herbs, Golden Coconut Prawns With Honey Lemon Glaze,, Napa Cabbage Salad With Honey Lime Dressing, Chicken Cabbage Stir-Fry (Paleo, Whole30, Gluten-free), My Top 5 Kitchen Gadgets For Healthy Eating, Sautéed Green Beans With Bacon, Mushrooms & Almonds (with VIDEO), 36 hours later – 2nd release (12 hours after the first release), 48 hours later – 3rd release (12 hours after the second release), 72 hours later – just check the liquid, the pressure should no longer be building up (24 hours after the third release). You can make your own by shredding, salting, and leaving cabbage to ferment in a de-oxygenated environment for 4-6 weeks. Place pastry on top of chicken mixture. Thank you so much for being such a helpful guide for me once I decide to jump into the deep end on making sauerkraut. Now, take it and cut to fit inside the jar. Sort of whispers at’cha… I’ve brewed many batches of beer and a few of wine, and it’s similar to the concept of an air-lock, but this is with produced-gas volume and pressure, instead of by gas volume alone.