The Secret to making Beet Sauerkraut Perfect everytime!!
33.1 هزار بار بازدید -
6 سال پیش
-
The biggest issue that we
The biggest issue that we hear people tell us about sauerkraut is the consistency between batches. In this video I will share with you the secrets to making consistently perfect sauerkraut every time.
IIf you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: Patreon: 2GuysandACooler
Knives that we recommend
Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: https://www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: http://cheesemaking.com?aff=67
Recipe:
Cabbage 100%
Multiply your shredded cabbage weight by the following percentages to determine how much of each ingredient you need
Beets 32%
Garlic 1.3%
Caraway .26%
Next add up your shredded cabbage weight along with the other 3 ingredients to get a total ingredient weight. Multiply this by 2% to see how much salt you need..
salt 2% of total ingredient weight.
Clean cabbage and remove the outer leaves (save for later) Shred cabbage as thin as possible and try to make all the slices uniform. Once completely shredded weigh you cabbage and write down your weight. It is best if you can do this in grams as it is more precise.
Multiply your weight in cabbage by each percentage to figure out the rest of your ingredients. Be sure to write it all down. Finally add up all the weights together to get a total ingredient weight. Multiply that number by 2% and that's how much salt you need.
Combine all your ingredients in a container and mix well. Let it sit there for 2 hours as this will help in releasing some of the water from the cabbage. After 1 hour transfer your sauerkraut mixture in a fermenting container and really compact it down. Add any juice that was left behind and place your whiole cabbage leaves on top of you shredded cabbage with some sort of weight. You want to keep everything under the brine. Finally place your air lock on the lid and set it in a room where the temp is between 65 and 75 F. After 24 hours check the kraut to make sure that enough brine has developed to cover the sauerkraut. If it has then cover it back up and leave it there for 21 days.
After 21 days it is fully active and ready to eat!! Place in the fridge and have a delicious time!!
Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll
InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7
Sausage Pricker: https://amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs
Cool Mist Humidifier: https://amzn.to/380rWOW
Meat Grinder We use the #22 https://amzn.to/2MGd1QD
Small Sausage Stuffer 5# https://amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24
Wusthof Boning Knife: https://amzn.to/2Nvns9b
Iwatani Professional Chef Torch: https://amzn.to/3mCm82f
Anova Sous Vide: https://amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - http://www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
IIf you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: Patreon: 2GuysandACooler
Knives that we recommend
Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: https://www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: http://cheesemaking.com?aff=67
Recipe:
Cabbage 100%
Multiply your shredded cabbage weight by the following percentages to determine how much of each ingredient you need
Beets 32%
Garlic 1.3%
Caraway .26%
Next add up your shredded cabbage weight along with the other 3 ingredients to get a total ingredient weight. Multiply this by 2% to see how much salt you need..
salt 2% of total ingredient weight.
Clean cabbage and remove the outer leaves (save for later) Shred cabbage as thin as possible and try to make all the slices uniform. Once completely shredded weigh you cabbage and write down your weight. It is best if you can do this in grams as it is more precise.
Multiply your weight in cabbage by each percentage to figure out the rest of your ingredients. Be sure to write it all down. Finally add up all the weights together to get a total ingredient weight. Multiply that number by 2% and that's how much salt you need.
Combine all your ingredients in a container and mix well. Let it sit there for 2 hours as this will help in releasing some of the water from the cabbage. After 1 hour transfer your sauerkraut mixture in a fermenting container and really compact it down. Add any juice that was left behind and place your whiole cabbage leaves on top of you shredded cabbage with some sort of weight. You want to keep everything under the brine. Finally place your air lock on the lid and set it in a room where the temp is between 65 and 75 F. After 24 hours check the kraut to make sure that enough brine has developed to cover the sauerkraut. If it has then cover it back up and leave it there for 21 days.
After 21 days it is fully active and ready to eat!! Place in the fridge and have a delicious time!!
Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll
InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7
Sausage Pricker: https://amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs
Cool Mist Humidifier: https://amzn.to/380rWOW
Meat Grinder We use the #22 https://amzn.to/2MGd1QD
Small Sausage Stuffer 5# https://amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24
Wusthof Boning Knife: https://amzn.to/2Nvns9b
Iwatani Professional Chef Torch: https://amzn.to/3mCm82f
Anova Sous Vide: https://amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - http://www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
6 سال پیش
در تاریخ 1397/04/01 منتشر شده
است.
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