One dish that never fails to warm my soul is Soukrout, or Sauerkraut, made with love, right in my own kitchen. There's nothing quite like homemade Soukrout to transport me back to those cozy winter months spent with family and friends.
Homemade Soukrout (Sauerkraut)
Full Recipe in Details
I fucking love Soukrout! There's something about the tangy flavor and crunchy texture that just hits the spot. Plus, it's teeming with healthy bacteria that'll keep your gut happy and thriving.
STARTING GUIDE
- Cuisine: Eastern EU
- Prep Time: 15 mins
- Cooking Time: 3-4 days
- Total Time: N/A
- Calories (AI Generated): 27
- Fat (AI Generated): 0.5g
- Carbs(AI Generated): 6.2g
- Protein (AI Generated): 1.8g
INGREDIENTS
- 1-2 heads of cabbage (depending on size and desired yield)
- 1 carrot, peeled and grated
- 2 tablespoons of kosher salt
- 1 tablespoon of organic raw sugar (not brown)
GUIDE / INSTRUCTIONS
- Rinse cabbage heads under cold running water, removing damaged leaves.
- Remove tough outer leaves and shred cabbage into thin strips.
- Add cut cabbage to the container.
- Add grated carrot to the container.
- Add salt and sugar.
- Massage cabbage and carrot and mix well salt and sugar.
- Place the internal container cover.
- Ferment in a cool, dark place (68°F-72°F) for 4 days. Mix once after 2 days with fermentation. Make sure to wear glove or be prepared your hand smelling like ass. Mixing helps spread bacteria and fermentation process.
- After 4 days I store into 2 large size mason jars and fridge it.
NOTES
Container recommendation: https://www.amazon.com/gp/product/B07F1H1SCG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
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