Introduction to How to Cook Sauerkraut – By PRZ

Introduction to How to Cook Sauerkraut

Let’s talk about How to Cook Sauerkraut in this article. So far the body requires healthy nutrient; the mouth will always desire healthy food. One of the healthy foods is sauerkraut. It is a delicacy that is believed to have originated from China. It is a delicacy that is rich in essential nutrient. While some people prefer to buy it, some others prefer homemade. Some don’t even have an idea of what it is. But do you wish to taste a cultural and international delicacy? You can learn how to cook sauerkraut which makes your dream come through.

WHAT IS SAUERKRAUT?

Sauerkraut also means sour cabbage. It is a mixture of cabbage and salt fermented up to the level of attaining a soft flaccid feel and good flavor. The process of fermentation used is called Lacto-fermentation. The fermentation process is very safe and dependable. You can preserve the fermented sauerkraut. It’s either at cellar temperature of 550F or in the refrigerator.

DOES SAUERKRAUT HAVE ANY HEALTH BENEFITS?

There is essential health benefits sauerkraut offers even more than the fresh cabbage. The reason is that it has undergone the fermentation. With this fermentation, a micro-organism that the cabbage possesses digests its natural sugar. And transform them into carbon-dioxide and organic acid.

Sauerkraut fermentation promotes the growth of probiotics. Probiotics are good bacteria with incredible health benefit. These probiotics are also the content in the yogurt. Actually, probiotics help to fight against harmful bacteria in the body and toxin. They aid digestion and act the major role in all other ramification of health benefits.

They also help to neutralize the bacteria contained in the gut. This bacteria enables the gut lining healthy. The lactic acids they produce, inhibit the growth of other bacteria. These bacteria support natural antibodies. They decrease the risk of inflammatory infections like urinary tract infections. This probiotic also helps to support brain function. It also contributes to improving cognitive health and prevents dementia.

Sauerkraut has iron and vitamin C content. Vitamin C is a very essential in the body immune system. It rouses the formation of collagen and production of white blood cells. Sauerkraut has an enormous amount of mineral most especially vitamin K.

It also helps those suffering from obesity to reduce their weight. Sauerkraut has a high level of fiber. This fiber contributes to reducing some calories intake. The presence of probiotics in sauerkraut helps to reduce the fat the body absorbs.

WHAT ARE THE INGREDIENTS THAT ONE CAN USE IN COOKING SAUERKRAUT?

One can use several components in producing sauerkraut. But the required ingredients when making traditional sauerkraut are:

• An average size head green cabbage (around 3-4 pounds). It could be a red cabbage, napa cabbage or any other.
• One and a half tablespoons of kosher salt
• One tablespoon juniper berries
• A little-purified water
• One tablespoon spoon caraway seeds (to give it an aroma, not compulsory)

HOW TO COOK SAUERKRAUT

There are few steps to take when you want to cook sauerkraut.

1. Ensure that the jar and jelly jar, you can use it after washing and cleaning it well. Also, make sure that your two hands are clean. Because you will use it in carrying out all the activities.
2. Wash and remove the outer layer of the cabbage. Place the cabbage on a chopping board or a clean flat convenient surface. Slice the cabbage into tiny strips.
3. Transfer the cabbage to a comfortable bowl. Add salt to the cabbage and begin to mix using bare hands to turn it over. Once you can feel it that the salt has mixed up with the cabbage, start to massage. Begin to squeeze and press them. , it might look like the salt is not enough, but along the line, it will become watery. it might take close to 10 minutes.

More Working Methods Can be

1. If you have the intention of giving it a flavor, now is the time. Mix the caraway seeds and the Juniper berry with the cabbage in the jar.
2. Remove the cabbage including the liquid that releases from the bowl. Pack the cabbage into a jar. You can make use of a funnel if it’s available for easy packing. You can as well place the outer layer of the cabbage detached on the surface. Use your fingers to press it down to keep the cabbage submerged in the liquid.
3. When all things have been done, slip the small jelly jar in the mouth of the jar. Put a stone on it to weigh it down. Cover the opening of the jar with a cloth for air penetration. Hold the rim of the jar with a rubber bound.
4. Mash the cabbage every few minutes. When the cabbage releases more liquid, it will become limper. The liquid will flow over the cabbage.
5. If it happens that the liquid has not submerged the cabbage, add more salt. Dissolve one teaspoon of salt in a cup of water. Pour to submerge the cabbage.
6. Leave the cabbage to ferment for 10-15 day. Once cabbage is well submerged, stop pressing it down.

After few days, you can start tasting it. While fermenting, you may see some foamy form on the surface of the cabbage. Well, there is nothing to worry. It is a sign of excellent fermentation process.

As long as it tastes good and smells nice, it is ready for use. Remove the foam from the surface and transfer into a better container for easy storage. Make sure you store it in a cool room with low temperature. But guess what? Fermentation continues but slower this time.

CONCLUSION

Sauerkraut supplies different antioxidant and probiotics that enhance a healthy living. It is better to make sauerkraut at home than to buy it. Some commercialized sauerkraut does not go through the appropriate process. Some are pasteurized to stop harmful bacteria. But in the process, the probiotics needed are killed. The only process needed is fermentation to keep the good bacteria alive. We will talk more about How to Cook Sauerkraut in the upcoming articles.