Homemade Sauerkraut | Lactic Fermentation скачать в хорошем качестве

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 Watch more Recipes here:    / @thegourmetgambit4238   Facebook:   / gourmetgambit   Photography: Wessel Woortman Photo and Video montage: Wessel Woortman YOUTUBE MUSIC LIBRARY: Going Going Gone: The 126ers End of Summer: The 126ers Lonesome Avenue: The 126ers