Tex's Small Batch Sauerkraut. How to Make Small Batch Sauerkraut. The trick behind making only one quart of sauerkraut at a time is True Leaf Market's fermentation kits. Massage the cabbage with the salt to "bruise" the leaves.
The key to making small batch sauerkraut is to use a wide mouth jar with a rubber gasket and wire bale. It's perfect for one head of cabbage. The wire bale allows the liquid to release from the jar during the fermentation process. You can have Tex's Small Batch Sauerkraut using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Tex's Small Batch Sauerkraut
- You need 1 medium of white or red cabbage.
- You need 1 1/2 tbsp of kosher or sea salt.
- It’s 2 tsp of caraway seeds (optional).
- It’s 1 1/2 liter of (or larger) Kilner or clip lid jar.
- It’s 50 of marbles in a sandwich bag.
Tex's Small Batch Sauerkraut ~ Happy Cooking – right now is being sought after by many commpany around us, one of them is We. They already are get used to to take advantage of internet on HP to find information to be used idea. Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C.
Tex's Small Batch Sauerkraut instructions
- Cut the cabbage into quarters and slice crossways.
- Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine..
- Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process..
- Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though..
- After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up..
Small batch fermenting is fun and requires a low investment—if a batch doesn't work out, you didn't just waste five gallons of food! I exclusively use wide-mouth quart mason jars for homemade sauerkraut. Remove the outer leaves that might be dirty and cut the cabbage into quarters. Remove the core and shred the cabbage into thin strips. You can use a food processor for this.