Sauerkrout – I don’t really know if I like it. I add it to a hotdog or a chicken kebab, but not a lot. Its hard not to make a lot, so if I make a batch its going to be too much. <\/p>\n\n\n\n
Anyway – Sauerkraut is femented cabbage. Fermentation by\u00a0lactobacilli\u00a0that gives it a sour sharp flavour. Its made with salt, so the taste is salty sharp sour cabbage. <\/p>\n\n\n\n
Ingredients:
Roughly 2kg of white cabbage for 3tbl salt
maybe a bit of carrot ribbons or a (mild) chilli or two
some people add caraway seeds or black peppercorns<\/p>\n\n\n\n
First slice the cabbage on a mandolin. In a big bowl, add the salt and massage it down so that enough juice comes out of the cabbage to cover it. (takes a while).<\/p>\n\n\n\n
Add to a kilner jar, and add a weight so that no cabbage is above the juice line. Add any carrot, chilli or caraway you want.<\/p>\n\n\n\n
Leave it for 1-3 weeks to ferment. you should see bubbles when you open the bottle. Put in the fridge when its matured enough for you. will last a few months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sauerkrout – I don’t really know if I like it. I add it to a hotdog or a chicken kebab, but not a lot. Its … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[221],"tags":[],"class_list":["post-1222","post","type-post","status-publish","format-standard","hentry","category-sauces-dressings-marinades"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=1222"}],"version-history":[{"count":1,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1222\/revisions"}],"predecessor-version":[{"id":1223,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1222\/revisions\/1223"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=1222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=1222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=1222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}