Making sauerkraut with Nordwise® starter
Nordwise®'s unique fermentation culture Lactobacillus plantarum TAK59 provides the necessary bacterial strains for fermentation, which help the cabbage to ferment properly, giving the product good quality. Nordwise® starter for vegetable pickling ensures a stable and correct acidification process, lowering the acidity of the product from the first day until the end of the acidification process.
Ingredients: Lactobacillus plantarum TAK59
NB! Nordwise ® starter for sauerkraut is now available under the name vegetable starter. The composition of these products is identical.
Preparation of 2 kg of sauerkraut :
You will need:
- Cabbage
- Water
- Salt
- Nordwise® starter for vegetables
1. Dissolve 1 packet (0.5 g) of starter in 100 ml of water (do not use water over 40°C).
2. Wash the cabbage, remove the top leaves and the cabbage core.
3. Slice the cabbage into thinner strips with a food processor or knife.
4. Add 2 tablespoons of salt to 2 kg of chopped cabbage.
5. Mix and mash the cabbage until the cell fluid is released.
6. Place the cabbage in a clean container. Add the starter-water mixture, press the cabbage tightly so that the product is completely covered with liquid. Seal the jar airtight.
7. Ferment the cabbage at room temperature for 3 days.
Sauerkraut can be eaten immediately or stored at refrigerator temperature.
Storing the starter: Store at +2...6 °C.
