Until last Christmas, I hardly remember ever having heard of Masontop Jars. One fine morning my wife, Jenny came in with one of these jars saying, “Honey! I’m thinking about making some fermented Cranberry Sauerkraut for this Christmas.” I always knew you get Cranberry Sauerkraut in stores, but I really wanted to know how it’s made at home. Here’s what I got to Know:
Ingredients:
1. A cabbage head which is finely chopped
2. One Packet of properly portioned Sauer Salt.
3. One apple that is cored and then finely chopped
4. Half a cup of dried Cranberries (note: save one-fourth for the fermentation)
5. One orange that is juiced and has pulp included in it.
2. One Packet of properly portioned Sauer Salt.
3. One apple that is cored and then finely chopped
4. Half a cup of dried Cranberries (note: save one-fourth for the fermentation)
5. One orange that is juiced and has pulp included in it.
Tools Required:
1. Two quart-sized Masontop Jars with wide mouths
2. Two wide mouth tough bands.
3. One Pickle-packer
4. Two Pickle-pebbles
5. Two Masontops Pickle Pipes
6. Kefirko with juicer
2. Two wide mouth tough bands.
3. One Pickle-packer
4. Two Pickle-pebbles
5. Two Masontops Pickle Pipes
6. Kefirko with juicer
Steps To Make Cranberry Sauerkraut
1. Firstly, The shredded or finely chopped cabbage is put in a big bowl and then scatter some salt over it with Sauer Salt and leave it as it is for twenty minutes. Then mash it using the pickle packer. Pound it as long as the saltwater added to it does not pool up. Now, mix the cored and finely chopped apple with the one-fourth amount of cranberry you had kept separately for the fermentation and then half of the orange juice and continue to mash and/or pound.
2. Secondly, now tightly pack the whole preparation in a Mason jar using the Pickle-packer and permit the salt water to flow in a manner that would keep the vegetables submerged. The Pickle Pebble is kept on the top to keep the vegetables to keep them suppressed.
3. Thirdly, Using the tough band, Masontops Pickle Pipe airlocks, secure the jar and leave it to ferment in a cool dark place (be it your kitchen cupboard or anywhere) until ready. After five days, start tasting and note that it is bound to be prepared at the end of one week (or 2 weeks maximum). Finally, move to the refrigerator with the remaining cranberries sprinkled upon it and secured under an airtight lid. And Voila! And Voila! Our Cranberry Sauer Kraut is done!.
2. Secondly, now tightly pack the whole preparation in a Mason jar using the Pickle-packer and permit the salt water to flow in a manner that would keep the vegetables submerged. The Pickle Pebble is kept on the top to keep the vegetables to keep them suppressed.
3. Thirdly, Using the tough band, Masontops Pickle Pipe airlocks, secure the jar and leave it to ferment in a cool dark place (be it your kitchen cupboard or anywhere) until ready. After five days, start tasting and note that it is bound to be prepared at the end of one week (or 2 weeks maximum). Finally, move to the refrigerator with the remaining cranberries sprinkled upon it and secured under an airtight lid. And Voila! And Voila! Our Cranberry Sauer Kraut is done!.
Here are some of the advantages of using Masontop Jars:
1. They are easily found and are very affordable.
2. They have the perfect size and hence they can be stored in shelves or refrigerator without any haste.
3. Masontop Jars are eco-friendly and can easily be reused.
2. They have the perfect size and hence they can be stored in shelves or refrigerator without any haste.
3. Masontop Jars are eco-friendly and can easily be reused.
If you are looking for Masontops Pickle Pipe Online in a fair price, then you could certainly go for Nourishme Organics which has much repute in this field.
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