Tex's Small Batch Sauerkraut
Tex's Small Batch Sauerkraut

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tex's small batch sauerkraut. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tex's Small Batch Sauerkraut is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Tex's Small Batch Sauerkraut is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tex's small batch sauerkraut using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tex's Small Batch Sauerkraut:
  1. Prepare 1 medium white or red cabbage
  2. Make ready 1 1/2 tbsp kosher or sea salt
  3. Make ready 2 tsp caraway seeds (optional)
  4. Take 1 1/2 liter (or larger) Kilner or clip lid jar
  5. Make ready 50 marbles in a sandwich bag
Instructions to make Tex's Small Batch Sauerkraut:
  1. Cut the cabbage into quarters and slice crossways
  2. Tear ⅓ of the slices into a bowl and sprinkle with a teaspoon of salt. Squeeze with your hands until the juice begins to come out of the cabbage forming a brine solution with the salt. After a few minutes there should be almost enough brine to cover. At this stage add another ⅓ and another tsp. of salt. Begin squeezing again. Finally, add the last ⅓, and the rest of the salt and massage again until the cabbage is almost submerged in the brine.
  3. Transfer to your jar, add the caraway seeds if using, and tamp down with the end of a rolling pin. When the cabbage is compressed and submerged place the sandwich bag filled with marbles to keep it from floating. Do not close the lid. Instead, place a clean tea towel over the neck of the jar and tie with string or an elastic band. This keeps bugs out but allows air to flow which is necessary in the fermentation process.1. Finally store in a cool, dark, place for 28 days. It's perfectly good to eat at any time, but I find 28 days is best. Check every 3 to 4 days, scraping away any mold, and tamping down again. The mold actually develops from the same kind of bacteria that exists in yoghurt, and is harmless. Some people don't like eating moldy food though.
  4. After 28 days put the lid on and refrigerate. If your brine stops covering your 'kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up.

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