CabinKraut (homemade sauerkraut) – The Health Food Superstar You Can Make Easily
We call it our “CabinKraut” and it is our not very clever name for homemade sauerkraut that we make at the cabin. And what makes it a “superfood” that is simply one of the best foods you can eat is partially due to what it is NOT, and that is pasteurized. Now, pasteurization is one of the great things to ever have been invented. For all of those over the top people health nuts who knock it, it actually has been one of the great lifesavers in history. But, it does destroy some healthy parts of foods.
Health Benefits of Unpasteurized Sauerkraut
How to Make Sauerkraut using Mason Jars
What you will need:
This is very simple, and very cheap. You will need some regular sized mason jars, some coffee filters or cheesecloth, cabbage, salt, and maybe some caraway seed.
Other CabinKraut Additions
The most common addition to making sauerkraut is caraway seeds, and we always add this, as it is the key flavor component of most sauerkraut versions in the jar that we are used to. Other popular additions are adding garlic cloves, spicy peppers, dill, and shredded carrots. You will find that the more you make it, the more ideas that you will have.
Homemade Sauerkraut Video
She does a nice job explaining the basic process. In this video, she does the full cover, which works well, but we generally do the coffee filter method.
Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How)
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers―both newbies and old hands―in every sort of preservation technique imaginable.
Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More
Fermented vegetables are a great, healthy addition to anyone’s diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia–and are rightfully reclaiming their place at our daily table.
Ferment Your Vegetables will make beginners wonder why they didn’t start sooner, and give veteran fermenters loads of new ideas and techniques to try at home. All aboard the probiotic train!
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Lübeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany’s gastronomic triumphs.
This is a fresh new take on Polish cooking from young food writer Zuza Zak. The food of Poland has long been overlooked, but the time is right for a reinvention, with an estimated 10 million people of Polish descent living in the US. Zuza presents her contemporary take on Polish cuisine, with lavishly photographed recipes for snacks, party foods, soups, preserves, breads, fish, meat and poultry, salads, and desserts. She places Polish food within the context of the country’s history and geography, and tracks how it has developed and adapted to Poland’s ever-changing political and economic situation. Polska is a breath of fresh air.