Recommendation to Cooking Appetizing Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)
Hoping to dine Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) a best restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with clear procedures on preparing a Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) like a famous chef made.
We hope you got benefit from reading it, now let's go back to homemade sauerkraut (brine method for whole, half or quartered cabbage) recipe. To make homemade sauerkraut (brine method for whole, half or quartered cabbage) you only need 3 ingredients and 11 steps. Here is how you achieve it.
To prepare an extraordinary Homemade Sauerkraut (Brine method for whole, half or quartered cabbage), here are the ingridients required:
- Provide 750 g of Cabbage (1 medium).
- You need 2000 ml of water.
- Provide 100 g of salt.
After readying the ingridients, now you are ready to cook your tasty Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) by following the procedures on this section:
- 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)
Foods which can be prepared ahead of time and reheated prior to serving are the most useful when it comes to cooking for special occasions. There are all kinds of appetizers, entrees, and desserts that will work perfectly in this kind of case. You may often see them by performing a simple Google search online or by simply sorting through most of your favorite cookbooks in your home. The main issue is that you do not get so involved in the idea of cooking for specific events that you forget to actually like the occasion.
Simple tips to make Homemade Sauerkraut (Brine method for whole, half or quartered cabbage)
The secret is in deciding on a rather simple beef dish and dressing it up with the more decadent side dishes. Incredibly rich side dishes that are easy to organize are greater in number than meat meals that want little culinary work. You should also remember the audience for your special occasion. Sometimes a family favorite gets the occasion seem much more special than the out effort for chicken cordon bleu or veal Marsala. There is no use in going to an extreme attempt to generate a masterpiece in case it goes to be riddled with high heeled kiddies proclaiming they don't like that or this about your own dinner. If this isn't the way that you want to do items that's absolutely understandable. Some of us do flourish in high stress situations. The main element for those that would rather complete all of the meal preparation when cooking for special occasions at the time of cooking is likely properly and allowing loads of time for potential hiccups in the practice. Headaches happen when people feel rushed and hurried in their own culinary efforts.
You will be shocked and amazed at all the sinfully rich and delicious meals and side dishes which are around, that are amazingly quick and easy to prepare. Which usually means you will not run the too common disaster scenarios you hear about and certainly will still be able to have a terrific meal that is enjoyed by all.
Another excellent idea in regards to cooking for special occasions would be to prepare yourself as far as possible ahead of time to be able to alleviate the tension during the big situation also to allow you more time and energy to enjoy the big event as opposed to dealing with the particulars of meal preparation. The greatest gift you are able to genuinely give your self when cooking for particular occasions is that the time necessary so as to enjoy these specific occasions. That is not to say there isn't a few cooking that'll need to be carried out.
All of us have those moments in our own lives when we feel as if everything has to be exactly right. It's these moments that we frequently make reference for special occasions. In regards to cooking for special occasions, many of us realize we shed the ball from our expectation and feel as though we've ruined the moment. While that is often far from the facts, it can serve to diminish the moment in many of our heads. For this reason, you want to work a repertoire, if you will, of simple to create special day cooking recipes.
Another frequent mistake that is created when cooking for particular occasions is cooking outside of your rut. When you are organizing a hard recipe it is best if you do so during a time when you're not going during the stress of possible visitors or insuring the best potential of situation. To put it differently, it's ideal to challenge your culinary talents if you don't need a vested interest in success. Special occasions are a wonderful time for friends and family. The expectation is that you will have a number of special occasions throughout your lifetime. Don't waste a lot of time and energy fretting about cooking for special occasions. Instead, put most of your effort in to appreciating those occasions.
Neverthless created from limited components, but the perfect 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 acquaintances can serve remarkable dish with limited ingridients, share this recipe so that they will be able to view this helpful recipe.