7. Sauerkraut should be kept in the fridge, even if you bought it off the shelf. Pour any brine left in your mixing bowl into the jar and scrape out any loose bits stuck to the sides of the bowl. Season with salt, cloves, caraway, bay leaves and juniper berries. Sprinkle it with brown sugar and add salt, pepper, caraway seeds, and bay leaves. Ferment for 3-10 days. In sauerkraut, glucose and fructose are consumed by lactic acid bacteria (LAB), and the. The salt-brine method involves two stages: In stage one of lacto-fermentation, vegetables are submerged in a brine that is salty enough to kill off. Sauerkraut. g. 720 pounds of green beans. You can control how long it ferments. Preparation. 1 quart sauerkraut, drained. Add sauerkraut, carrots, garlic, caraway seeds, and broth; stir to combine. Iodized salt was used. Kimchi vs. Sauerkraut is enriched with proteins, vitamins A, B, C and K plus other essential amino and fatty acids. However, it is likely that the sauerkraut will still be tasty and safe to eat. If any ferment is fizzy, it could have a higher concentration of alcohol (such as a fizzy kefir or. “The brine in sauerkraut has a protective, immune-balancing effect on the gut, by helping the immune system to fight off pathogenic microbes,” Volpe explains. Part 1: Preparation (30-45 minutes) Make sure all equipment is clean (and wash your hands too!). After 3 months it tends to lose some of its crispness. Uneven salting. Sauerkraut was fortifying their bodies while they were fortifying their country. Sauerkraut is one of the oldest traditional foods, with very long roots in German, Russian and Chinese cuisine, dating back 2,000 years or more. Reduce the heat to medium, cover and steam until the outer leaves are limp, about 8 to 10 minutes. It is recommended to add brine with the same salt percentage as the one used for the. Sauerkraut that has been exposed to air or kept above the brine will have a darkened color. Cook on high for 4 hours or on low for 8 hours. Remove any tatty outer leaves and cut the cabbages in half. Prep Time 30 mins. With many healing qualities, you can trust that Bubbies recipe is always preservative-free. Step 2: Mix the ingredients. It involves marinating cabbage in a salty brine and allowing the bacteria naturally found on the cabbage leaves to feed and produce lactic acid bacteria. ⬇︎⬇︎⬇︎. Too high curing temperature. Freezer. For obtaining a good quality sauerkraut at home, the USDA recommendation is to store at 70º to 75ºF while fermenting. If you are concerned about FODMAPs in sauerkraut, homemade sauerkraut will be the best. Peel and grate 1 small potato. For an 800-gram batch (1 quart/1 liter) use 200 grams (7 ounces) of shredded beets. Instructions. 5% (depending on the source). Work slowly and carefully—it’s a lot of chopping! If all this slicing seems daunting, you can use a mandoline slicer to make uniform cuts more quickly. Blend sauerkraut or kimchi with cream cheese to make a probiotic dip or blend it with hummus instead of using lemon. SAUERKRAUT MAY HELP PREVENT DISEASE. Once you’re done, pop the sliced cabbage into a large bowl. The fermentation ability of the cabbage. 2. In a large bowl, thoroughly mix together the ground pork, ground beef, garlic, half the chopped onion, egg, salt, pepper, 1 tablespoon of the paprika, and reserved cooked and drained rice. Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. Place pork pieces in the instant pot and pour in apple juice. 500 pounds of corn on the cob. Homemade sauerkraut fermented at room temperatures between 60° F and 80° F usually takes 21 to 28 days. Learn how to make your own sauerkraut with this simple how-to from Food Network. Keep grated (shredded) under 25% of the total weight for the recipe. 3 grams of protein. Fermented foods are a. Polyamines (putrescine, spermine, and spermidine) play an important role in cell health. Mediterranean Rice Recipe with Sausage. 1 kg per year. Sauerkraut contains many nutrients important. On the non-butter side spread Russian dressing on each slice. Wash cabbages and remove any outer leaves that don’t look good. Leave to rest for five minutes then repeat the process. It’s low in calories but contains plenty of fiber and vitamins C and K . Dietary Ingredients 1 tightly packed white or green cabbage (approximately 900g/2lb), shredded, washed and well-drained 1 tbsp flaked sea salt 2 tsp black peppercorns ½ tsp caraway seeds (optional). Prices and availability are subject to change without notice. If your sauerkraut isn’t overly salty, add a pinch of salt as well. 9. Cut the bacon into small dice. The most important thing, though, is that the cabbage is submerged in. These foods may reduce heart disease risk and aid digestion, immunity, and weight loss. They include sauerkraut, pickles, kimchi, and other traditional vegetable dishes that, in some ways, were born out of practicality and a need to preserve the. Weigh down the cabbage and Cover the jar with an airlock lid of some sort. Gather the ingredients. Add to Cart. Sau. Then taste test and adjust flavor, adding more salt for saltiness, grated ginger for more zing, or garlic for more intense garlic flavor. Repeat until you’ve used up the cabbage and salt. What is Sauerkraut? Sauerkraut, which means ‘sour cabbage’ in German, is a side dish comprised of fermented cabbages and spices. November 6, 2023 For daily wit & wisdom, sign up for the Almanac newsletter. Place the sauerkraut into the freezer bags, pressing out the air before sealing. If white or bluish splotches that sit like unwelcome lily pads on your brine show up, floating on your brine, your ferment has grown little mold colonies. Cooking Sauerkraut For Hot Dogs. Fermented Vegetable Recipes. There are no signs of spoilage or contamination. Set aside. Once your gut is comfortable eating sauerkraut, you can. Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog. 1 kg per year. Remove and discard the core and shred the leaves into thin slices. Quarter the cabbage, leaving the core in, and finely slice. Because sauerkraut ferments for a considerably longer period than kimchi, the fermentation process differs a lot. Use your fist or a pestle to push down the cabbage. Place a weight on top of cabbage (I use pickle pebbles, but you can also just use a smaller mason jar filled with dried beans) Cover jars with cheesecloth. Remove the outer two layers of leaves from your cabbage and set them aside. While purpose-made airlock lids are the easiest option, using a regular jar lid is also possible. To start, quarter the cabbage and remove the cores. Stir and allow to brown, then stir occasionally for another 5 minutes. In a separate container mix together the apple cider, water, and brown sugar. Mix the cabbage with salt. Naturally, many factors play a role in the fermentation process. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Put the cabbage in the. Make sure to use the right amount of salt. Ferment at room temperature for 1-2 weeks (if your house is on the warmer side, you’ll ferment at room temperature for less time). You might need to use some “fermentation weights” to keep it submerged. 5% salt or over 3% salt when making your sauerkraut. Jam mixture into 1 quart container. “The bacteria create vitamin C. In a large saute pan, heat the duck fat at the highest setting. Too much sodium in your diet can contribute to elevated blood pressure and increase your risk of heart disease and stroke. Preheat oven to 350°. If necessary, add a bit of water to cover the cabbage completely. How to Make Turmeric Sauerkraut. Sizzling Sausage Stir Fry Recipe. Add oil and bring pan up to a full heat. Most American diets have too much sodium in them already, and incorporating high-sodium. German Meatballs with Sauerkraut. Reduce heat; cover and simmer 30 minutes longer. Drain and chop the sauerkraut roughly. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Regarding sauerkraut, Zabat et al. Grate the carrots on the large side of the grater. 1 1/2 tablespoons sea salt. METHOD Start by sterilising your jar/jars to keep the sauerkraut in. Remove the core from the cabbage. Press the Saute button on the Instant Pot. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder. Cook. It's a good source of vitamin C. Kimchi. Fermentation Flavor. Expert sauerkraut makers agree on one thing. 1. Since you are using a jar, you will need a smaller weight to keep the cabbage towards the bottom of the jar. Pour over the salad and stir to combine. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees. There is strong scientific evidence that sauerkraut provides numerous health benefits, such as antioxidant and anticarcinogenic effects, but also by attenuating inflammation and DNA damage. Preheat oven to 350 degrees F. Fry the onions in the butter for 2 minutes over medium heat. Pack the cabbage in the jar or crock tightly. Ferment for 3-10 days. How to Make Sauerkraut: Step 1: Shred or Thinly Slice Your Cabbage. Sauerkraut has long been part of the human diet. Immerse in simmering water until needed. Simply curl your sausage into the bottom of a Dutch oven, top with a thick layer of sauerkraut,. Add sauerkraut and tomato paste; mix well. It’s so easy, too. 8 ounces penne pasta. Store-bought sauerkraut is often cooked, killing the beneficial bacteria. Add the 20 grams of salt into the bowl with the cabbage, and mix with your hands until the cabbage becomes wet. Lightly coat meat with seasoned salt and pepper. Step 1: Pick a Portion Size. We would like to show you a description here but the site won’t allow us. Gently fold the dough over, forming a pocket around the filling. Roast pork in the preheated oven until heated through, about 1 hour. Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften. Eating fermented foods has also been linked to. The sauerkraut stews in tomato paste with the meatballs for a deeper flavor. AMOUNT OF SAUERKRAUT: 1/4 cup INGREDIENT TYPE: You may have to hit the grocery store first. Made by fermenting thinly sliced cabbage in its own natural juices, sauerkraut is rich in vitamin C, which — although unknown at the time — is the key to preventing and curing scurvy. Visit Mary’s Land Farm at 4979 Sheppard Lane for the Farm Barnyard Lights Walkthrough,. $7. To keep the mess to a minimum, hold the jar in one hand—my clean hand—and pack with the other hand, holding everything over the bowl. Top each sandwich with remaining slices, dressing side down. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat. Fresh and fermented kimchi are both low in calories and may boost weight loss ( 49 ). 7 grams) of pink Himalayan sea salt. 1 to 2 cups chopped cauliflower or small cauliflower florets. Liberally season pork loin with salt and pepper on all sides. For salt and water, you want one to three tablespoons of salt per quart of water. . In a clean, non-metallic bowl, mix together the cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of the pickling salt. 3, 4 Sauerkraut is also very popular in the Untied States and France, where it is also known as “German Kraut” or “Cassoulet. Place in cool area overnight (65 to 70 degrees F). Bring vinegar and sugar to a boil in a large skillet over medium heat, stirring to dissolve the sugar. Red cabbage, green cabbage or napa cabbage, it makes no difference. Line a large baking sheet with heavy duty foil and coat with non-stick cooking spray. This is critical to the fermentation process. The best temperature to ferment sauerkraut is between 59 to 70 degrees Fahrenheit (15 to 21 degrees Celsius). Our editors and experts handpick every product we feature. Mix the cabbage with a little salt and let it sit until the cabbage begins to release its juice. There should also be a sweetness from the cabbage itself, and further depth of flavour as a result of the fermentation. 5 hours at 300°F (150°C). Fermentation is an. Then add the sauerkraut while adding goose fat one spoon at a time. Sauerkraut is commonly fermented for between 14 and 21 days in order to develop better flavor and health benefits. Here are 13 of our all-time favorite ways to eat sauerkraut. perfect german sauerkraut. Made by fermenting thinly sliced cabbage in its own natural juices, sauerkraut is rich in vitamin C, which — although unknown at the time — is the key to preventing and curing scurvy. A 4-week study in 22 people with excess weight found that eating fresh or fermented. At temperatures between 70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º to 65ºF, fermentation may take 5 to. This Reuben casserole dish is fabulous to serve for St. Learn more about sauerkraut with this article. It helps to get rid of the sour taste of sauerkraut and blends well with crispy bacon crumbles. However, this airflow also allows the sauerkraut brine to literally disappear into thin air! The evaporation process is amplified if you’re making. Repeat layers. Spoon into 2 greased 8-in. Add the noodles, broth, and water. Add seared pork into a slow cooker. Sauerkraut made in Poland is usually very good. 3,700 slices of pie. Sauerkraut (also known as sourcrout) is a finely-chopped cabbage that is salted and then fermented in its own juice. Once your ‘kraut is made, you want to make sure it doesn’t float. Put the shredded cabbage in a very large bowl and sprinkle with the salt. Leave 3 inches of space between brine level and the top of the jar. Two tablespoons contains five calories, zero grams of fat, 260 milligrams of sodium, one gram of sugar, one gram of fibre, two grams of carbohydrates and 0. 5 ml) pickling salt and 4 cups (1 L) of water in a saucepan. Sauerkraut is a traditional dish of fermented vegetables. Sauerkraut contains 938. Sauerkraut provides fiber and is a good source of vitamin C, vitamin K, vitamin B6, and iron. Below are the full nutrition facts for a 1-cup serving of sauerkraut: 27 calories. My kids love it because it isn’t spicy like other ferments. $7. Sauerkraut is not bubbling anymore. The liquid should float on top of the cabbage. Directions. Chop all of the vegetables that need chopping. Sauerkraut contains more lactobacillus bacteria than yogurt, which means. [ 8, 9] Sauerkraut is a naturally fermented cabbage that has been eaten as a food for thousands of years. Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. To fill the pierogi: Roll half the dough 1/8" thick. While it’s a ton of food, both Levy and Ford Field said they. As the bacteria and/or yeast consumes sugars, nonvolatile acids and volatile aroma compounds are formed. Leave 1/2-inch of headspace and apply two-part lids until fingertip tight. Pour over the cabbage until it reaches the rim of the jar. Sauerkraut is a traditional fermented cabbage dish from Germany commonly served as a side or as a condiment on bratwurst. Just scoop it off and add salty distilled water to compensate for the water loss in the mold removal. Vitamin C boosts the immune system and acts as an antioxidant. At temperatures between 70° and 75°F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°F, fermentation may take 5 to 6 weeks. Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Heat 1 Tbsp oil in a large soup pot or Dutch oven. It has a lot of different vitamins and minerals that are good for your immune system, such as vitamin C, A, K, iron. Salt plays a primary role in the making of sauerkraut and the concentrations used are carefully controlled. Don't forget to remove the seeds if necessary. Caraway seeds are frequently used in baking. Sauerkraut is rich in fiber for bowel health, lowering blood cholesterol and controlling blood sugar levels. To make the dressing, whisk together vinegar, sugar, celery seed and salt in a small bowl. 1 green bell pepper, chopped. Cook pasta according to package directions; drain and transfer to a large bowl. Taste of Home. Step 6: Top off the jar with additional brine and weigh down the cabbage under the brine. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. Seasoned with nutmeg, ginger, caraway, marjoram (an herb in the mint family), and a few tablespoons of mustard to brighten the flavor, these German bratwurst-inspired pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Instructions. 2. To make your sauerkraut mixture, combine sauerkraut cabbage, caraway seeds, sliced apples (the apple is optional but. Set the ribs onto a plate and drain excess grease from the baking dish. Core the cabbage and then slice into 1/4" slices the short way, resulting in lots of long, thin strands of cabbage. 6. Homemade sauerkraut is packed with good bacteria. Second, the fried dumplings. Layer the cabbage and the salt in the tub or bowl. The naturally present and healthy probiotics crowd. Use it in a dip. Loosely cap the jar with a sterilized lid. 1/3 cup kosher salt, plus more for seasoning. How to Make Homemade Sauerkraut: Easy Sauerkraut Recipe. The cabbage will start to make its own brine as the salt starts to draw out. They also contain a moderate amount of vitamin K, specifically in the form of K1. Step 5: Pack the cabbage into a clean jar. Add the vinegar to the salt water, and pour the mixture over the vegetables to fill the jar to within 1 inch of the top. Made with just a few simple ingredients, Claussen Sauerkraut still packs a zesty, crisp, flavorful punch. Hit Cook Time/Pressure Cook and use the +/- buttons to adjust to 15. Stir in the tomato paste and spices and cook another minute. Keep it low carb by enjoying kielbasa. brine) if there is not enough liquid to keep the cabbage submerged. The amount of salt is critical to the quality and safety of your sauerkraut. 0 to 2. 02. Place into a large bowl with the salt. In a large pot of salted water, cook pasta according to package directions. You can even cook it all together in a large skillet or your slow cooker. Then, reduce heat and add your seasonings. 6 grams of sodium, or 39 percent of the daily value, per cup. I prefer using a fermentation crock, but you can also use a 1 gallon jar or a mason jars with airlocks . summary. Clean, dice, and salt massage. You’ll need a clean cutting board, knife or box grater, mixing bowl, wide-mouth mason jar, cheesecloth or other cloth, and lid for your jar. Wipe the sides of each jar with a clean cloth and load into a prepared hot water bath canner. As a side dish, a cup of sauerkraut contains just 30 calories, but boasts and impressive four grams of fiber, and is a source of vitamin C, vitamin K, iron, potassium and folate. Using the oven to heat up canned sauerkraut takes little time and effort, but this method also yields a quality finished dish. Keep sauerkraut between 70-75°F during fermentation. The first unpasteurized sauerkraut on our list comes from Hamptons Brine, a company that sells a range of probiotic food and drinks. Instructions. We may earn a commission. Turn ribs over at 20 minutes to cook evenly, removing any fats on top of water with a slotted spoon. Remove cheesecloth, replace with mason jar lids. Using tongs, transfer the sausage to a plate; set aside. German meatballs with sauerkraut is a gratifying dish for a chilly day. Add the apple/cabbage core slurry to the shredded cabbage and salt mixture in the half gallon jar. Now massage the cabbage until the salt is thoroughly mixed throughout and the cabbage is just starting to feel wet. Heat oil over medium high heat. You can water bath can sauerkraut (you do not need to pressure can it). Place rolls, seam side. Sear the chops for 2-3 minutes or until chops are golden brown on the bottom. 5 and 2 percent acid (chiefly lactic. 75 micrograms per half-cup; Egg yolks: between 67 and 192 micrograms per yolk (depending on the hen’s diet) Generally speaking, the foods on this list derived from animal products will contain MK4, while the fermented foods will contain MK5–MK14. Adding small amounts of vinegar (no more than 1 tsp per quart) will help in creating a slightly more acidic environment and is unlikely to negatively impact the natural fermentation process. BAVARIAN FLAVOR – Old-world recipe with fresh caraway seeds creating a distinct, citrus like taste. Go to Recipe. Pour over brats. Mix well. Sauerkraut is a traditional dish of fermented vegetables. Arame & Ginger Organic Sauerkraut. How To Can Sauerkraut. Kimchi and sauerkraut are two powerhouse fermented foods with cabbage as their star ingredient. The optimal fermentation time for low FODMAP sauerkraut is 28 days at a moderate temperature of around 74 degrees F. Taste of Home. Add the salt, caraway and mustard seeds. Add a few forkfuls to your avocado toast or just toast or someone suggested toast with tahini and another eats their morning toast with PB and sauerkraut. The most important part is keeping the cabbage completely submerged by the brine solution. Cook bacon until crispy (about 5-10 minutes). Cover the crock with cloth or cheesecloth to keep out dust and bugs. In a small saucepan, combine 1/2 cup water and the remaining sugar. 1 cup vegetable oil. Beta-Carotene: A precursor to vitamin A, beta-carotene. 1 large carrots, chopped. Sauerkraut, fermented white cabbage, a vegetable preparation important in the cooking of central Europe. In a small bowl or 2-cup measuring cup, mix together the beer, mustard, and caraway seeds. 7. Add the oil, sausage, and onion. Cook it in the covered roasting pan or casserole dish, and bake in the oven for 1 to 1. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. It's a great way to start preserving at home. Add pork, sausages, or any other types of meat to create a satisfying entrée. Leave a few inches of head space. Sauerkraut is a good source of fibre as well as vitamins and minerals and being a fermented food it promotes the growth of beneficial probiotics which are important for digestive health. Weigh down the cabbage and Cover the jar with an airlock lid of some sort. 3. 1 grams of fiber. ½ cup cider vinegarThe Color. This fermented beet sauerkraut recipe uses a combination of raw beetroot, cabbage (white or red), apple, ginger and garlic. 5% salt or over 3% salt when making your sauerkraut. Work slowly and carefully—it’s a lot of chopping! If all this slicing seems daunting, you can use a mandoline slicer to make uniform cuts more quickly. Start by sterilising your jar/jars to keep the sauerkraut in. Add coleslaw mix. 5 inches between the sauerkraut and the container’s top. Volume. ) Weigh your trimmed cabbages for a total weight and write it down for accuracy in measuring in the salt later. You might need to use some “fermentation weights” to keep it submerged. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time. Remove the outermost 2 or 3 leaves of the cabbage; discard. e. Initial fermentation and short-term storage. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). Pour the mixture over the ingredients in the crockpot, and add salt and pepper to taste. In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add squeezed sauerkraut to onion in the skillet. Place the beets into a quart-sized mason jar, then pour the brine over the vegetables. 13 ounces kielbasa sausage. Sauerkraut is an incredibly healthy and nutritious fermented food and a great choice for those seeking to improve gut health. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells. Cut out the thickest part of each leaf at the bottom by slicing on each side of the rib to form a triangle. TIME: 3 hours 10 Minutes. It has been shown that sauerkraut provides numerous health benefits for humans, including the promotion of digestion, the reduction of cholesterol levels, and the improvement of intestinal function. 5% to 2. If the cabbage mixture is not fully submerged top. 5 and 21 degrees Celsius). Peel and cut the onion in half. Although the average European farmer in the 1700’s probably didn’t know what a probiotic or vitamin was, they probably did know when they. Cabbage is a low calorie vegetable that. Avocado toast. The seeds found in most types of rye and soda bread are caraway, and they are a traditional ingredient in a British seed cake. Not to mention a gut. Place the peppercorns (if using) in the bottom of the. Traditionally, sauerkraut is fermented for up to 4 weeks. What is Sauerkraut? Sauerkraut is a raw vegetable, particularly cabbage that is finely cut and fermented using lactic acid and salt. Traditionally, the German variety of sauerkraut is made by dry curing cabbage — sprinkling the shredded leaves with salt, which draws out the juices, and left to ferment for anywhere between a couple of days to a couple of weeks. 0 to 2. 5%. In this case, bad bacteria will not be able to grow. Patrick’s Day—or anytime. ) Remove damaged or wilted outer leaves and core out a bit of the center stalk from the cabbage. Wild heirloom culturing is also a salty fermentation process with beneficial wild microbes, but it is quite different. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Sauerkraut. Join Brad a. Savor it the German way and pair ring bologna with sauerkraut for a simple dish that’s absolutely delicious! This combination is a traditional classic and it’s given more depth in flavor with the addition of caraway seeds, celery seeds, onion, and butter. Initial fermentation and short-term storage. uncover, stir onions and veggies. Sauerkraut, a term which is made up of the German words sauer (sour) and kraut (cabbage), it is a Chinese invention and as much a French/Alsatian specialty as it is truly Irish. Fermented sauerkraut can be stored in the freezer for 8-12 months. Sauerkraut can be eaten anytime, but it is considered the best time to consume it is early in the morning. Claussen Premium Crisp Sauerkraut enhances any meal with its classic pickled taste and crunch that complements a wide variety of meals from sausages and pork chops to soups and sandwiches. Place in a saucepan, add a little water and oil, stir, cover and cook gently for several minutes (up to 30) until thoroughly heated, stirring often. They showed that the sauerkraut microbiome is rapidly. Make sure there is enough moisture in the saucepan so the sauerkraut doesn’t stick to the pot and burn (top up with more water as needed). Preheat oven to 400 degrees. Deeply flavorful and wonderfully sour, fermented vegetables are deceptively easy to make at home. It can be rinsed before use but will still taste salty. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime. While you could try to just add some water to your fermentation vessel (without adding extra salt) you would be diluting the salt content of the recipe, which is not a good idea. 1-4 months ². Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan.