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How To Make Homemade Sauerkraut in a one-quart Mason Jar
Sauerkraut is the German style of fermented cabbage. Finely shredded cabbage is frequently mixed with other ingredients such as caraway seeds, carrots, and garlic. Red cabbage, napa cabbage, and other cabbages all make great sauerkraut, thus making it fun to create unique and enjoyable flavors all your own.
Although sauerkraut is a traditional German and Eastern European food, variations of it appear around the earth. In the past sauerkraut was especially useful because it provided the vitamins and nutrients of fresh vegetables throughout long sea voyages and during the long winter.
Sauerkraut easily keeps for several months if refrigerated. I have eaten sauerkraut well over six months old; it is fine although it begins to lose its crispness at the half-year mark.
How Is Sauerkraut Fermented?
The fermentation of sauerkraut has three phases.
- In the beginning, anaerobic bacteria are dominant and make the sauerkraut acidic.
- As the sauerkraut becomes sourer Leuconostoc bacteria become predominant.
- Lactobacillus become the dominant form of bacteria in the final stage.
If you want to learn more about the science of fermentation and sauerkraut? Check out this article by Sciencedirect.com.
Supplies for making Sauerkraut
1-quart Wide Mouth Mason Jars
Metal canning lids
Meat tenderizer or another compacting tool which can fit inside the mouth of the jar
A stone that fits inside the mouth of the jar. You can also use a ziplock bag with a little water in it to hold the cabbage below the liquid or fold a few cabbage leaves and place them on top of the sauerkraut mixture.
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