Probiotic Rich Sauerkraut Recipe With Beets & Carrots Easy Way | How To Make Fermented Spicy Cabbage
Raw sauerkraut is lacto fermented cabbage. It's loaded with trillions of probiotics!
Eating fermented foods will boost the number of beneficial bacteria, or probiotics, in your gut. Probiotics are associated with a variety of health benefits, including improved digestion, enhances the immune system and even increased weight loss.
Fermented foods also improve our gut health by balancing the composition of your gut flora to help you better digest and absorb the food you eat. Foods fermented are also full of digestive enzymes that can help you more easily break down and absorb what you put into your body.
#sauerkraut #lactofermentedfoods #probioticrichfood #fermentedfood #fermentedcabbage #fermentedvegetables #easydigestion #guthealth #foodtoimproveimmunesystem
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Ingredients list:
Cabbage - 3 to 4 lbs
Beets - 2 small
Carrots - 3 small
Green chillies - 5 to 6
Salt (pink Himalayan salt/sea salt) - 2 tsp
Sterilized glass jars
Procedure:
In a large bowl chop the vegetables, add salt and massage well for 15 to 20 mins
let sit for 1 hour... When there's about 1/2
inch of brine in the bowl start packing the
cabbage into the jars.
Make sure everything is submerged in the brine. Close the lid & let it sit on the counter for 4-6 weeks. Refrigerate
and enjoy!!
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Red Cabbage Sauerkraut Recipe
Sauerkraut is one of the easiest of fermented dishes to make. Most of the store bought stuff is pasteurised so doesn’t have the health benefits that raw kraut has. It has the perfect sour taste to go in a burger or mixed into a salad.
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Easy Lacto-Fermentation Part 1 - Sauerkraut, Kimchi, Dill Pickles, Jalapeno Hot Sauce
Easy Homemade Vegan Kimchi Kraut + Sauerkraut + Lacto Pickles + Jalapeno Habanero Hot Sauce ???? Lacto-Fermentation Part 1
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This is the first of 2 videos about lacto-fermentation, or the art of simply using salt, water, and time to make healthy and easy fermented “pickles” at home. In Part 1, I show you how to prepare the vegetables and the brine needed to lacto-ferment, and I give you a few ideas of what you can preserve using this fermentation method.
Note: I watched all of the videos on FarmSteady’s YouTube channel, and I was heavily inspired by their work over there. Check it out:
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German Sauerkraut Recipe with Bacon
This is how most Germans actually eat sauerkraut: by braising it and topping it with bacon. This will make it less sour and a great side for your favorite sausages, pork knuckle, or other meat dishes.
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The Complete Beginner's Guide to Fermenting Foods at Home
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
Click the link below and download my FREE bread baking checklists:
00:00 - Intro
02:42 - Science of Lacto Fermentation
05:51- Sauerkraut
10:20 - Sriracha
13:36 - Easy Kimchi
20:07 - Kvass (Fermented Beats)
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I know this is a rather long video but I wanted to give you a complete guide to lacto fermented food all in one place! In this video we cover just a taste of the science behind lacto fermented foods and then we get down and dirty on the 4 different recipes below! please use this as a guide to help you navigate the wonderful world of fermenting foods! #kimchi #kvass #sriracha #sauerkraut
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French Alsatian Garnished Sauerkraut | French Bistro Recipe
The Alsatian “choucroute Garnie” is the result of patience and passion
Some Facts:
Choucroute (sauerkraut in German, Sürkrüt, 酸菜 in Chinese) is finely chopped cabbage subjected to lacto-fermentation by adding salt or a brine.
This method of preparation of cabbage comes from China, where, according to legend, it was invented in the third century BC by the builders of the Great Wall to resist the cold
Sauerkraut remains the main dish of Heilongjiang Province in the far northeastern part of China. Baechu gimchi, a spicy fermented cabbage dish from neighboring Korea, and its variants of different vegetables, more commonly known as kimchi, are also well known.
In France, the first references to the cooking of cabbage thus prepared, date from the fifteenth century, and texts of the sixteenth century attest the presence at the table of monasteries.
In the seventeenth century, it is found under the amusing name of Kompostkrut (cabbage compost), and in the following century it becomes widespread in Alsace, in part of Lorraine and in neighboring Baden-Württemberg.
It’s only in the nineteenth century that choucroute (sauerkraut) will designate the cabbage dish cooked with its accompaniment of meat and charcuterie.
Sauerkraut is usually cooked in white wine but can also be made in cider, beer or champagne.
Sauerkraut, easy to preserve and rich in vitamin C, is a benchmark in the evolution of food, as it improves the nutrition and health of populations in winter. It made a significant contribution to economic development by helping to combat scurvy, the terrible disease so many seafarers became victim during long voyages.
Ingredients: 4 persons
1/5 kg raw sauerkraut
1 smoked pork hock
4 knackwurst or frankfurter
4 cervelas or cervelat
800 grams salted pork shoulder
800 grams raw or cooked pork belly
600 grams smoked sirloin or loin
4 smoked Montbeliard sausage
1 Morteau sausage
1.5 kg potatoes
4 bay leaves
15 juniper berries
½ tbsp caraway seeds
1 tsp ground black pepper
1 onion
1 garlic clove
1 bottle of Riesling white wine
1 bottle of beer (pale ale)
150 grams duck or goose fat
Serve with sharp old style mustard
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