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Michael van de Elzen: Sauerkraut

Publish Date
Sun, 5 Jul 2015, 11:33AM

Michael van de Elzen: Sauerkraut

Publish Date
Sun, 5 Jul 2015, 11:33AM

With the launch of Kiwi Living this coming Friday I thought I would try something new!

 

I've been wanting to make Sauerkraut for a long time now so its my try something new!

 

Sauerkraut is one of the most amazing foods with huge heath benefits and fantastic tangy favour.

 

Check these facts out…. 

 

Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter

 

James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.

 

Sauerkraut is made by a process of pickling called lacto-fermentation 

 

it is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium andmagnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.

 

so much to talk about!

 

Homemade Sauerkraut

 

 

Special equipment

 

. Ceramic crock or food grade bucket

 

. Plate that sits inside

 

. Jug of water 2ltrs


. Cloths to cover like a pillowcase

 

Ingredients

 

2.5 kg cabbage

3 Tbspn salt

 

Process

 

Slice or grate the cabbage and place into a bowl sprinkling salt as you go. The salt pulls out the water from the cabbage and creates brine in which the cabbage can ferment.

 

Pack the cabbage into a crock-pot and tamp down as you go which helps draw out the water from cabbage.

 

Place a plate over the top and weight down with the jug, continue to press down until the brine rises above the cabbage. This can take up to 24 hours. If the brine doesn’t rise above the cabbage by the next day simply add a little salted water.

 

Leave the Crock-pot in the corner of your kitchen, so you don’t forget about it. If a mould (scum) forms on top of the cabbage don’t stress. Just skim it off.

 

After 2 days the kraut will start to taste tangy and will get stronger as time passes.

 

Scoop out and jar, which can be kept in the fridge for weeks or preserve in jars if you want to keep it longer.

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