@unprofessionalchef1959
00:00 Intro
00:31 Shred the Cabbage
02:13 Salting is Key
02:47 Massage the Magic In
04:00 Pack and Press
05:53 Let it Breathe
06:14 Ready in a Week
07:03 Testing the pH Value
07:55 Time to Enjoy!
A Guide to Making Homemade Sauerkraut | ساوركراوت الملفوف المخمر .
Sauerkraut, the tangy, fermented cabbage condiment, is a delicious and versatile addition to any meal. But did you know you can easily make your own at home? It's a surprisingly simple process that yields a probiotic-rich product bursting with flavor.
In this video, i'll guide you through the steps of making your own sauerkraut, from choosing the right cabbage to achieving the perfect level of tang.
The Magic of Fermentation:
Sauerkraut's unique flavor and health benefits come from the process of fermentation. By salting and packing cabbage, we create an environment where beneficial bacteria thrive. These bacteria break down the cabbage's natural sugars, producing lactic acid. This lactic acid not only gives sauerkraut its signature sour taste but also acts as a natural preservative.
Making sauerkraut requires minimal equipment:
- Cabbage: Green cabbage is the traditional choice, but you can also experiment with red cabbage or a combination for a colorful twist.
- Salt: NON-iodized sea salt to encourage healthy bacteria growth.
- A container: A large glass jar with cover.
- pH Meter for testeng (optional).
The Fermentation Fun Begins
Shred the Cabbage: Thinly shredding the cabbage increases its surface area, allowing for better salt penetration and fermentation.
Salting is Key: One tablespoon of sea salt per one kilo of shredded cabbage. Toss the cabbage and salt together, letting it sit for 30 minutes.
Massage the Magic In: After the wait, massage the cabbage with your hands for several minutes. This helps break down the cabbage's cell walls, releasing its natural juices and creating a brine.
Pack and Press: Firmly pack the massaged cabbage into your chosen container. Press down to ensure the cabbage is submerged in the brine. You can use a cabbage leaf or a fermentation weight to keep everything submerged.
Let it Breathe: Cover the jar loosely with a lid, allowing gasses to escape during fermentation.
Find the Fermenting Sweet Spot: Place the jar in a cool, dark location between 65-70°F (18-21°C). This is the ideal temperature range for the beneficial bacteria to thrive.
Patience is a Virtue
The fermentation process can take anywhere from 3 days to several weeks, depending on your desired level of tang. Check on your sauerkraut every few days. You might see some bubbles forming - that's the good bacteria working its magic!
Time to enjoy!
Once your sauerkraut has reached your preferred level of sourness, tighten the lid and store it in the refrigerator. Homemade sauerkraut can last for months, allowing you to enjoy its delicious flavor and health benefits for weeks to come.
Experiment and Make it Your Own
The beauty of homemade sauerkraut is its customizability. Feel free to experiment with different vegetables, herbs, and spices to create unique flavor combinations. Some popular additions include carrots, caraway seeds, or dill.
So, ditch the store-bought varieties and embark on your own sauerkraut-making adventure. With a little patience and these simple steps, you'll be enjoying the delicious rewards of homemade sauerkraut in no time!
I would appreciate it so much if you could like, share, comment, and subscribe to my channel.
Thanks a lot for watching,
God bless
#sauerkraut #fermentation #cabbage #shredding #phmeter #ملفوف #مخمر #fermented
#fermentedfood