What is sauer kraut made of?

Answer 1

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.

Answer 2

Sauerkraut is pickled cabbage. As far as I know it is uncooked. But there are many recipes for cooking it.

Answer 3

Sauerkraut is made of shredded cabbage that is left in carefully-controlled conditions until it ferments just the right amount.

Answer 4

Pickled cabbage.

Answer 5

cabbage