Chucrut
Chucrut casero
Category
Fermenting
Servings
3 servings
Prep Time
10 minutes
Cook Time
55 minutes
Experience the tangy and sour flavors of this homemade Sauerkraut. Made with fresh and crisp cabbage, this sauerkraut is fermented to perfection using the high-pressure environment of a pressure cooker. This unique method ensures that the cabbage is perfectly fermented while preserving the natural flavors and vitamins. Our sauerkraut is a delicious and healthy addition to sandwiches, hot dogs, and even salads. It's also a great source of probiotics, making it a perfect addition to any meal!
Ingredients
-
½ Cabbage
-
½ cup Vinegar
- 4 tbsp Water
- 4 tbsp Salt
To get started, you'll need:
Directions
Wash and thinly slice the cabbage, discarding the tough outer leaves and the thick stem.
In the inner pot, combine the cabbage, vinegar, water, and salt. Mix well to ensure that the cabbage is coated in the brine mixture.
From the main menu, select 'Auto Cook' and select 'Sauerkraut' from the recipe presets. Press 'Ok' to start.
Attach lid (make sure the lid is sealed, and securely in place) and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Transfer the sauerkraut to a clean container. Cover and refrigerate for at least 24 hours before serving to allow the flavors to fully develop. Enjoy!
Recipe Note
Pressure Cooking