Скачать или смотреть Homemade Sauerkraut | Lactic Fermentation

Alsatian Sauerkraut Lactic Fermentation | French Bistro
Homemade sauerkraut is incomparable to industrial sauerkraut, and a true culinary treasure. It is easy to make and very healthy.
Fermentation is one of the oldest methods of preserving vegetables and are a good source of probiotics, minerals and vitamins, more than that,the lactic fermentation even increases the amount of vitamins and minerals.

Ingredients for 1kg of organic white cabbage:
10gr of natural coarse grey sea salt
1 tbsp juniper berries
1 tbsp caraway seeds
3 to 4 bay leaves
Natural source water if needed
A fermentation jar with an airlock is recommended.

Tips & Tricks
-Sanitize the utensils and material, you use.
-Just rinse the cabbage on the outside with natural source water.
-Don't shred the cabbage to thick 3 to 4mm is a convenient thickness
-Don't go to wild on spices if you want a traditional flavorful sauerkraut.
-Juniper berries are not only aromatic but they also help to avoid decay and putrefaction.
-Avoid using tap water , the chlorine will not only kill the bad bacteria but also the good ones you need to start the fermentation.
-Let the fermentation run for at least one month before consuming.
the sauerkraut is best after two to three month's
-You can transfer the sauerkraut after one month in closed jars and preserve them for over ten month's
-When you open a jar: if it smells bad, it is bad. Don't eat it.

he gourmet Gambit web site; https://www.thegourmetgambit.com
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman

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