How to make a sauerkraut recipe in a very easy and perfect way

 

How to make a sauerkraut recipe in a very easy and perfect way. If we make this recipe without bake, let's see how it is made.

some things just do better with age and I'm not talking about Keanu Reeves I'm talking about cabbage I don't I don't know where I'm going with this intro sorry okay so we're making old-school sauerkraut it's it's extremely basic it's literally salt and cabbage well I know this is getting annoying but please don't forget to vote for me for super best food video I would really appreciate it the link is gonna be in the description if you have already voted you can vote once everyday so I really really appreciate it please don't forget I promise I'll stop saying this soon the voting ends October 18th it was just very soon so make sure to get those votes in thank you guys that's basic easiest ferment of all time period no we're not airing we're not gonna add aromatics I know they're gonna probably be people to complain about that I don't care if you've never had fermented anything before now is the time it's pretty flippin basic so let's just make this shall we oh okay so with this guide I want you to be able to make kraut with as many cabbages as you want you can use one cabbage you can use a thousand cabbages it's up to you the main thing you need to understand is that this sauerkraut is done at two percent salt so basically you're gonna need to get two percent of the weight of the processed cabbage by that I mean you're gonna need to slice it so in order to do that you're gonna cut your cabbage in half then in quarters and then slice out the core then slice it as thinly as you like I like it pretty thin then you're going to weigh it on a scale I really recommend doing this I'm tired of seeing people with sauerkraut that's too salty this is gonna make your life so much easier so awfully in the description for one that I use anyway take your sliced cabbage weigh it and once you have the weight of that in grams you're then going to multiply that by point zero to the number that you get after that is the weight of salt that you need to use that is 2% of the weight of the cabbage so for me since mine was 1800 grams for the cabbage then I needed thirty six grams of kosher salt once you've got that number sprinkle the salt all over the cabbage and then toss it and squeeze and knead the cabbage almost like it's a lettuce ìdo or something I don't know how to describe it beep that hoe up all right you really want to get in there and crush it and squeeze it you want to get the liquid to release as much as possible don't worry about bruising because that's kind of the whole point here and you're gonna need to do that for about 2 to 5 minutes depending on how strong you are and hey no judgment once your cabbage is released a lot of water and it's then going to place it in an appropriate sized glass jar a glass container for me I used a half-gallon mason jar and then really firmly press it in there I even used a muddler to sort of really press it out and expel those juices and the whole point here is you want to be able to press it down hard enough so the juices rise above the actual vegetable to cover it in a brine of its own liquid see isn't that beautiful just salt and cabbage and does it all on its own once you've got that liquid just go ahead and cover it with something like plastic wrap or a plastic bag filled with water what I ended up doing was I took some plastic wrap covered the surface to create some surface tension and then added a little pinch Bowl on top to help weigh it down you really don't make sure this stays submerged under the liquid if it doesn't make sure you keep pressing it down and all that you can also figure mason jar with an airlock like I did here just like a little setup instead of the typical lid it has like a plug hole and you put an airlock in it it just makes it easier so you don't have to burp it but if you don't have one of those no big deal just make sure not to screw this all the way down because it will turn into a bomb and explode or just make sure to burp it daily and then let it ferment with a lid fixed on at room temperature for two to three weeks you know the rule always label your ferments for me personally.

I prefer it at 2 weeks it's to me that's the perfect level of sourness but you can obviously take it further you can take it to a total of 3 weeks some people go even longer but I would say 2 to 3 weeks is the sweet spot taste test whoa always taste test your ferments as they go but it's been a few days this one I'm tasting it it tastes pretty good already I might even say that it's done right now we can also let it go further and it'll probably get better too so I'm gonna let it go longer and I'll taste it again and then on the side if I want it to go longer or not it's about what you like that's the beauty of once that time is up your sauerkraut is done that's that's literally it it's very very low effort you can use it on a nice broth with some whole grain German mustard in a bun and that's always nice you could use it in on a Reuben you can use it any way you want sometimes I'll look use it to get company some meat or some pork chops the list goes on and on Oh else once it's done make sure to screw the lid on and store it in your fridge and it'll stay good for quite a while I've actually never seen it go bad because I usually eat it before it does go bad but I would say about a month at least in the fridge do you want to know what else I've never seen go bad be you  alright guys and that is it's so homemade sauerkraut to put on whatever you want to put it on you know you put it on your I'm already in me mode already apparently the point is it's delicious it takes salting cabbage by a cabbage 

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