Imen Dridi Alton Brown’s Sauerkraut is a crunchy, probiotic-rich pleasure, is blended with cabbage, juniper berries, and caraway seeds, prepared in 20 minutes, fermented, then preserved in a jar for tangy perfection.
Try More Alton Brown Recipes:
š§” Why Youāll Love This Sauerkraut Recipe:
- Flavorful Fusion: The unique blend of juniper and caraway adds depth.
- Probiotic Boost: Natural fermentation promotes gut health.
- Easy Prep: Simple steps, minimal ingredients.
- Versatile Pairing: Complements a variety of dishes.
ā What Is Alton Brown’s Sauerkraut Recipe?
Alton Brown’s Sauerkraut blends shredded cabbage, juniper berries, caraway seeds, and salt, fermented for 4 weeks. Packed in a jar, it’s a flavorful, probiotic-rich condiment.
š° Alton Brown Sauerkraut Ingredients
- 5 pounds green cabbage, shredded
- 3 tablespoons pickling salt
- 1 tablespoon juniper berries
- 2 teaspoons caraway seeds
- 1-quart water, in a sanitized glass jar
š„£ How To Make Alton Brown Sauerkraut
- Toss the cabbage, salt, juniper berries, and caraway seeds in a large bowl until well combined. Use your hands or tongs to do this.
- Be very careful to wash your hands thoroughly before mixing if you intend to use them. Set aside for 10 minutes.
- Press the cabbage mixture firmly into a large plastic food container. Cover with a lid that is slightly smaller than the container’s opening, and then set the lid over the glass jar containing the quart of water.
- Set aside somewhere cool (between 65 and 70 degrees F) for the night. Once a day has passed, the cabbage should have released enough water to be fully submerged. To prevent the cabbage from floating in the air, the jar acts as a weight.
- Check on the cabbage every other day for about 2 weeks, and if needed, skim the surface to remove any scum. Leave for 4 weeks. Put in a sealed jar and keep in the fridge for up to 6 months.
š Recipe Tips
- Sanitize Utensils: Ensure all tools are clean to prevent contamination.
- Temperature Matters: Maintain 65-70Ā°F for optimal fermentation.
- Skim Scum: Remove any surface scum during the 2-week fermentation.
- Patience is Key: Let flavors develop over the 4 weeks for best results.
š What Goes Well With Sauerkraut?
There are a lot of ways to use Sauerkraut to improve meals such as layer it on sandwiches or salads, combining it with mashed potatoes, roasting it with veggies, topping eggs, filling tacos or pizzas, or even putting it on top of burgers.
š How To Store Leftovers Sauerkraut?
- In The Fridge:Ā Keep leftover sauerkraut in a sealed jar for up to 3 months.
- In The Freezer: Leftover sauerkraut can be frozen in freezer closed container for up to 6 months. thaw in the fridge.
š„µ How To Reheat Leftovers Sauerkraut?
- Stove:Ā Gently warm leftover sauerkraut in a pan for 15 minutes.
- Microwave: Heat leftover sauerkraut in short 5 minutes intervals, stirring in between, until the desired temperature.
FAQs
What makes sauerkraut taste better?
Enhance sauerkraut by adding whole spice grains like caraway, cumin, mustard seed, coriander berries, and black peppercorns for heightened flavor complexity.
Why is my sauerkraut turning brown?
Your sauerkraut turns brown due to cabbage exposure to air. Keep it submerged during fermentation to prevent oxidation and maintain color.
What is the best sauerkraut cabbage?
Green cabbage is ideal for sauerkraut, offering a crisp texture and mild flavor that ferments well, resulting in deliciously tangy kraut.
Why do they put caraway seeds in sauerkraut?
Caraway seeds in sauerkraut add a beautiful flavor, infusing earthy, warm notes that enhance and complement the fermentation process.
Try More Alton Brown Recipes:
Alton Brown Sauerkraut Nutrition Facts
Amount Per Serving
- Calories 36
- Total Fat 0.3g
- Saturated Fat 0.1g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1249mg
- Potassium 321.3mg
- Total Carbohydrates 8.1g
- Dietary Fiber 5.5g
- Sugars 3.4gg
- Protein 1.7g
Alton Brown Sauerkraut
Description
Alton Brownās Sauerkraut is a crunchy, probiotic-rich pleasure, is blended with cabbage, juniper berries, and caraway seeds, prepared in 20 minutes, fermented, then preserved in a jar for tangy perfection.
Ingredients
Instructions
- Toss the cabbage, salt, juniper berries, and caraway seeds in a large bowl until well combined. Use your hands or tongs to do this.
- Be very careful to wash your hands thoroughly before mixing if you intend to use them. Set aside for 10 minutes.
- Press the cabbage mixture firmly into a large plastic food container. Cover with a lid that is slightly smaller than the containerās opening, and then set the lid over the glass jar containing the quart of water.
- Set aside somewhere cool (between 65 and 70 degrees F) for the night. Once a day has passed, the cabbage should have released enough water to be fully submerged. To prevent the cabbage from floating in the air, the jar acts as a weight.
- Check on the cabbage every other day for about 2 weeks, and if needed, skim the surface to remove any scum. Leave for 4 weeks. Put in a sealed jar and keep in the fridge for up to 6 months.
Notes
- Sanitize Utensils:Ā Ensure all tools are clean to prevent contamination.
Temperature Matters:Ā Maintain 65-70Ā°F for optimal fermentation.
Skim Scum:Ā Remove any surface scum during the 2-week fermentation.
Patience is Key:Ā Let flavors develop over the 4 weeks for best results.
