Easy sauerkraut recipe

Recette choucroute facile

2 Put the sauerkraut in plenty of water. Bring to a boil and boil for 2-3 minutes to scald. Drain the sauerkraut, let it cool in cold water and drain again.

Are lemons sour?

Are lemons sour?

Acidic foods do not necessarily have an acidifying effect on the body. Therefore, lemon juice has a pH of 2.4. … Therefore, lemon juice has an alkalizing effect. This acid load is calculated using the PRAL value.

Is lemon acidic or basic? It is not specifically the lemon that prevents crystallization, but the fact that the lemon contains an acidic substance, citric acid. Lemon juice has a high acid number, with a pH of around 2.4 to 2.6.

How to reduce the acidity of lemon juice? How does the pH of lemon juice change if sugar is added? The pH remains the same because the sugar does not make the solution less acidic; sugar changes flavor but not pH. On the other hand, to make the lemon juice less acidic it would be necessary to add water by diluting it.

How to reduce the acidity of a sauce?

How to reduce the acidity of a sauce?

Whether it’s tomato sauce, fruit coulis or jam, you can reduce the acidity with a little baking soda. Just add a pinch or two to the tomatoes while cooking or reducing the sauce and voila!

How to neutralize the acidity of a dish? On the other hand, if a dish is too acidic, you can add baking soda. The acidity will then be reduced. Of course, citric acid, ascorbic acid, bicarbonate, etc. they have flavors that will add to those of the dish, such as the lemon flavor added when adding lemon juice to a dish, no more.

How to reduce the acidity of lemon? Add a little sugar to compensate for this unwanted acidity. The solution exists and it is very simple. Just add 2-3 baking soda knife tips to the sauce and mix. Taste it and if the acidity is still too strong, add a little baking soda.

How is sauerkraut made?

How is sauerkraut made?

Sauerkraut from Alsace is a processed vegetable, obtained by lactic fermentation of cabbage leaves previously cut into strips and placed in a fermentation tank, with the addition of the salt necessary for the preservation of the product.

What is Sauerkraut Cabbage? The best cabbage for sauerkraut The best variety of cabbage for sauerkraut is Quintal d’Alsace. It is a very large cabbage with a very bulky head, traditionally used to make sauerkraut.

How to salt the cabbage? 3. Coat the bottom of the pan with a first layer of salt. Add the cabbage strips in several layers, about six inches thick each, covering each layer with salt and juniper berries, until the pan is four-fifths full.

What is the origin of sauerkraut? Often rightly associated with Germany, sauerkraut actually finds its origins in a much older era and in a much more distant country: China. It was there, in the 3rd century BC, that the idea of ​​fermenting cabbage to feed the workers was born.

How to eat lacto-fermented sauerkraut?

How to eat lacto-fermented sauerkraut?

Indeed, it can be eaten in a salad with grated carrots, cucumber and radishes, lemon juice and a drizzle of oil. Nothing prevents you from cooking it, for example, with a little margarine and onion.

How to make sauerkraut without acid? If you find sauerkraut too sour or bitter, you can add a little sugar. « 

Why rinse sauerkraut? To benefit from a maximum of nutrients, it can be consumed pure, simply rinsed with cold water to eliminate the excess salt resulting from the lactofermentation.

How to eat fermented cabbage? Add to your salads (they can be eaten raw), mashed potatoes, stews, or make it a nice dish by sautéing them in a pan with spices, just with garlic, olive oil, olives and parsley or with prawns.

How to remove acidity from sauerkraut?

How to remove acidity from sauerkraut?

Why is sauerkraut sour? Homemade sauerkraut (or another lacto-fermented vegetable) is not very acidic because it controls fermentation. It is gently fermented at room temperature and then in the refrigerator. And it ferments long enough. It will be delicately spicy, sour, but not sour.

How to remove acidity from cabbage? Chef Michel Roth has a solution to alleviate the bitter taste of red cabbage. He explains: “When I cook, I add salt for the salty side, vinegar for the acidity and, in the middle of cooking, a few sugar cubes to give it a certain sweetness. The apple goes well with this vegetable.

How to freeze raw sauerkraut?

To freeze sauerkraut well, place it in the freezer already mixed or separate the ingredients. We put the cabbage with the cooking broth in a suitable container, and the meat in another. Potatoes, on the other hand, are best cooked just before tasting.

How to store raw sauerkraut? Since raw sauerkraut is fermented cabbage, you can keep it in the refrigerator for ten days. But sometimes we see a little wider and longer preservation is needed. Know that you can keep it in the freezer for a month.

Can sauerkraut be frozen? But that’s okay, because sauerkraut freezes very well, whether cooked or raw. Personally, I cook all the cabbage to save time.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!