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How much shredded cabbage does it take to make a quart of sauerkraut?
Wiki User
∙ 16y ago
I am very sorry, but I honestly do not know. I would guess that it takes a lot of shredded cabbage, but it is your saurkraut, so I would put however much you think that it needs. Have fun making your saurkraut!
Wiki User
∙ 16y ago
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What is shredded to make sauerkraut?
Cabbage but it's fermented
How many pounds of cabbage will it take per gallon of slaw?
5 lbs of cabbage shredded will fill a 1 gallon crock.
How do you make sauerkraut without fermenting?
Technically and traditionally, you cannot, as sauerkraut is fermented cabbage. You can make a sauerkraut like substance by shredding white cabbage and soaking it in vinegar, by that would be more apply named coleslaw.
What did the Germans use to make sauerkraut in world war 1?
cabbage
Why do Germans like to eat potatoes?
Sauerkraut is a classic German food and it dates back to when most Germans got their food from their own small gardens, or from family-owned farms, or from markets where vendors sold produce like cabbage or pre-made sauerkraut. Cabbage is easily grown in Germany, where the weather cooperates to make large heads of cabbage. Sauerkraut [translated: sour cabbage] is made when natural bacteria on cabbage and the natural "sugars" in the cabbage ferment to give the cabbage the classic savory "sour" taste and preserves the cabbage for months, even without refrigeration. Today sauerkraut is available as a commercially packaged item in most countries, but sauerkraut will probably always maintain its reputation as a classic "German food". Commercial sauerkraut requires refrigeration once opened. While a good quality sauerkraut can be eaten raw (as a topper for sausages, bratwurst, or hot dogs) many Germans take home-made or commercially available sauerkraut to another culinary level by slow-cooking it to perfection with bacon, onions, and pepper. Adding a sweet white wine to the sauerkraut is also a popular cooking method and some commercial products are already prepared using white wine. Some home chefs even add apple pieces or applesauce to sweeten the sauerkraut. Other additives - depending on taste - can include caraway seeds and/or juniper berries. The longer one cooks sauerkraut the less "sour" it becomes, but be careful not to scorch the sauerkraut and don't let it dry out. Slow cooking while adding liquid as needed is the best way to mellow a sauerkraut that may be too sour for your personal tastes. I'm happy to answer specific questions. I own a store in the USA which sells German groceries, my mother was German, and I was born in Germany and lived there for many years. Inga Inga@GermanDeli.com
Which cabbage recipes complement roasted chicken breast?
A cole slaw made with shredded cabbage and carrots and lightly dressed with a mixture of mayonnaise will nicely compliment a roasted chicken breast. Sounds so good I think I will make some tonight.
Why is fermentation considered a healthy method of cooking?
Fermentation is not cooking. Fermenting is allowing good bacteria to create acids that helps to preserve the food. For instance, cabbage is fermented to make sauerkraut. No cooking is involved.
How much coleslaw will one cabbage yield?
1 medium head of cabbage, weighing about 2 pounds, makes about 8 cups shredded. Depending on the ingredients you add and how much of each, to make cole slaw, you will have 9 to 10 cups of cole slaw.
Did totinos ever make egg rolls?
Yes, I remember having them back in the 80's. They looked like the pizza rolls except they were filled with shredded cabbage and some other ingredients.
What is sauer kraut made of?
Sauerkraut is cabbage that is shredded, layered with salt and it sits until it begins to ferment.Answer: RecipeYou can make kraut at home for canning. Start with:Two heads of cabbage.Kosher Salt (Not pickling or curing salt, and never table salt)A five gallon glass, or ceramic crock. A plastic five gallon bucket will work.Remove and discard the outer leaves of the cabbage.Wash and drain it, then cut the cabbages into halves and half again to quarter.Remove the core.Shred the cabbage (You can use a food processor for speed and efficientcy--and to save finger tips. A mandolin can work well for this also. If you do shred the cabbage by hand, use the small side of the shredder.Mix the cabbage with a wooden spoon or very clean hands:Ratio - Canning: 5 pounds of shredded cabbage to 4 tablespoons of Kosher salt.Ratio - refigerating: 5 pounds of shredded cabbage to 3 tablespoons of Kosher salt.Pack the cabbage into the clean, sterilized crock Press the caggage evenly and firmly into the bottom of the container so the juice covers it. Fill the utensil no fuller than 5 inches from the top.*If the brine does not cover the cabbage, you can prepare more by mixing 1½ tablespoons of kosher salt in 1 quart of boiling water. Allow the new brine to cool to room temperaturebefore adding it to the cabbage in the container.On top of the submerged cabbage, place a large food-grade storage bag filled with a weight (sterilized decorative glass rocks work well for this) on top of the cabbage to keep it submerged. You can use a plastic steamer basket (one meant for use in a microwave) between the cabbage and the bag-weight to keep the cabbage from floating. The secret is to keep the cabbage submerged and the air out. Air carries yeast and mold--these ruin sauerkraut.Cover the container with plastic wrap, then cover the plastic wrap with a heavy towel or cloth and tie or rubber-band this tightly. This cover must remain until the kraut has fermented.Place the container where the temperature will not rise above 75 degrees Fahrenheit. Fermentation starts within a day.Follow this timing process:For a 75° room, let the container rest for three weeks.For a 70° room, let the container rest for four weeks.For a 65° room, let the container rest for five weeks.For a 60° room, let the container rest for six weeks.Do not leave the container in a room over 75°. The kraut will not ferment properly, and your efforts (and investment) will be wasted.After you have waited the appropriate time, taste your kraut. If you are canning it, it should be slightly more sour than you prefer. Some of this will fade after canning.To can your kraut, simply sterilize 20 wide-mouth quart jars as you normally would. Since kraut is a higher acid food (and relatively heavily salted), you can use a hot bath canner--a pressure canner is not necessary.Leave ¼ inch head-space in the jars. Keep the jars in the same place you stored the container for fermenting while they seal.Some people add caraway or celery seed to each jar before canning to enhance the flavor. I prefer to do this after opening, depending on how I use the kraut.
How do you ferment cabbage in glass jars to make sauerkraut?
Shred it, salt it, pack it. Let it sit. For more detailed instructions, try this website: http://www.wildfermentation.com/resources.php?page=sauerkraut I have heard that, for small batches, a quart sized jar works well, with a pint-sized jar filled with water used as the weight. No matter your batch size, the key is to make sure that the 'kraut stays below the level of the brine (away from air), since fermentation is an anaerobic (oxygen-free) activity. Small jars are a good way to experiment with different spices and flavors without committing many pounds of ingredients to your experiment.
What causes failure in sauerkraut fermentation?
Not having enough brine (juice) from the cabbage itself to start a fermentation can cause your batch to fail. If you have to add mostly salted water to your cabbage to make the brine, there is a good chance your batch won't ferment. Slice your cabbage thin enough to create brine easily and add enough sea salt - I suggest around 1 tablespoon per quart (based on preference), mixed well (use a wooden sppon, neer metal) with shredded cabbage until you have enough brine to have at least 3/4 of an inch of it at the top of your jar after packing the cabbage down tightly and topping it off with a couple of folded cabbage leaves. Having an airtight container is important -- use a glass mason jar (with rubber ring) that clamps down, or a jar with an airlock, etc. Another reason for failure can be using a mixing bowl that is not glass or earthenware; metal, unless it is a very high grade of stainless steel, will react with the fermenting cabbage and turn your batch into a mess. Best to avoid metal altogether. Another cause of failure can be a temperature that is too low. I suggest no lower than 70 degrees F . And keep everything very clean.
