Hellow guys, Welcome to my website, and you are watching FERMENTED PROBIOTIC CABBAGE | SAUERKRAUT RECIPE & BENEFITS #sauerkraut. and this vIdeo is uploaded by Chris's Nutritious Kitchen at 2022-12-07T18:00:05-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | FERMENTED PROBIOTIC CABBAGE | SAUERKRAUT RECIPE & BENEFITS #sauerkraut |
| Video Uploader | Video From Chris's Nutritious Kitchen |
| Upload Date | This Video Uploaded At 08-12-2022 02:00:05 |
| Video Discription | MAKE SURE TO SUBSCRIBE and Leave a Comment below that saying I Subscribed. We will try our best to reply to your comment. Click Here: https://www.youtube.com/channel/UCF1b... 🍰FOOD PHOTOGRAPHY INSTAGRAM📷: https://www.instagram.com/chris_nutri... 😱 MY TIKTOK CHANNEL: https://www.tiktok.com/@chrisnutritiouskitchenyt INGREDIENTS: - 2 pounds or 1kg cabbage (from 1 head) - 4 teaspoons finely ground real salt The percentage of brine refers to the percentage of salt in solution. Most vegetables are fermented at around 2.5%-3%. Special Equipment: - Jar - Glass Weights - Airlock Instructions: Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half cross-wise. Remove the cabbage's core, and then slice the cabbage into strips no wider than ⅛-inch thick. Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the cabbage begins to soften and release a little juice. Then squeeze the cabbage with your hands to to soften it even further, and help it to release more juice. When the cabbage has become limp and has released ample juice, transfer it to your jar. Pack the sauerkraut tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain. Continue packing the cabbage into the container until the cabbage is completely submerged by its liquid. Place weights over the cabbage, and then seal the jar with your airlock. Allow the cabbage to ferment at room temperature and away from direct sunlight at least 1 month, or until done to your liking. When the sauerkaut is sour enough for your liking, transfer it to the fridge where it will keep at least 6 months and up to 1 year. 📈 Want more views and subscribers to your Youtube channel? If you sign up for Tube Buddy, you can increase your channel as you have a number of SEO tools at your disposal. Discount link: https://www.tubebuddy.com/NutritiousKitchen 0:00 Intro 0:29 Fermented Food 1:43 Ingredients 2:53 Method of making Sauerkraut 6:04 Benefits of Sauerkraut 7:40 Tips for making Sauerkraut 9:53 Outro enzyme tire spunk, sauerkraut recipe, brothers green, fermenting food, fermentation at home, sriracha, simple kimchi, homemade kimchi, fermented foods, how to make sauerkraut, just starting fermentation, kvass recipe, fermenation for begginers, fermented hot sauce, mike greenfield, how to ferment food, fermentation, fermenting, firmenting, firmentation, how to make siriacha, sriracha recipe, siracha, how to make kimchi |
| Category | People & Blogs |
| Tags | sauerkraut | ferementation | kraut | what is | brad | brad leone | it's alive | alive | fermented | live food | test kitchen | how to make | fermentation | probiotics | make | sauerkraut recipe | how to make sauerkraut | best sauerkraut | best sauerkraut recipe | easy sauerkraut recipe | bon appetit brad | kraut recipe | how to make kraut | food | bon appetit |
