德國酸菜 鹹豬手的好朋友 解油膩豐富維生素 Homemade Sauerkraut Recipe

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[embedyt] https://www.youtube.com/watch?v=qwygNQUfAs0%5B/embedyt%5D

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德語 Sauerkraut 意思是 Sour Cabbage 酸高麗菜，是德國的傳統發酵食物，只需要幾種簡單的調料，可以在家裡製作。到了現代，製作酸菜的種類可以很多，除了高麗菜，小黃瓜、櫻桃蘿蔔等都可以發酵，很多人都覺得發酵食物外觀總是不討喜。酸菜也可以很漂亮，肥丁加入紅蘿蔔，搭配紫色的高麗菜，放在玻璃瓶內發酵，形成漸變的色層，色彩繽紛另人食欲大增。

蔬菜處於無氧的環境中，在乳酸菌的作用下，菜葉內的糖會被轉化為乳酸，抑製黴菌和腐生菌的生長，使蔬菜在酸性的環境下，延長保存不腐爛。

德式酸菜比較常用的香料有葛縷子 Carraway Seed 和杜松子 Juniper berry。葛縷子嘗起來味道像小茴香 Cumin，能幫助消化   舒緩脹氣，杜松子有略辛辣的木頭香，苦澀中有甜味，對消化和呼吸系統有助益 。可以用自己喜歡的香料，但風味就不像傳統德國酸菜。

酸菜是天然發酵的，發酵後糖被消耗掉，只有微酸和香料的餘韻，不會有甜味，爽脆。若是成品軟爛，是發酵溫度過高，酵母菌比乳酸菌活躍，蔬菜就會不爽脆變爛。德國酸菜含有益生菌    豐富維生素 C，是德國鹹豬手、香腸、三明治常見的配菜。跟我做的 BBQ 豬肋骨很對味，佐馬鈴薯餅一起吃也超棒。酸菜最好是不加熱吃的，不適宜高溫煮食，因為高溫會破壞乳酸菌，若想入饌，可以在最後的步驟才加入。

材料

• 高麗菜(椰菜) Cabbage 500 g
• 紅蘿蔔 Carrot  100 g
• 海鹽 Sea Salt 8 g
  
• 紫高麗菜 Purple Cabbage 600 g
• 海鹽 Sea Salt 8 g
  

• 葛縷子 Caraway Seed 1/2 小匙
• 杜松子 Juniper berry 1 小匙
• 原蔗糖 Demerara Raw Cane Sugar  1大匙
• 月桂葉 Bay Leave 3 塊
• 礦泉水  500 ml

這裡購買杜松子 https://iherb.co/2RiLzKmq  輸入折扣碼  PAN8577 可獲優惠

葛縷子 https://iherb.co/yFw5oerN

月桂葉 https://iherb.co/TpwTqQg

做法

1. 高麗菜(椰菜)和紫高麗菜切絲。紫高麗菜發酵後變成粉紅色，顏色很漂亮。紅蘿蔔去皮，刨絲

2. 量度蔬菜的總重量，我的比例是 1 KG 約 15 G 鹽

3. 混合鹽和高麗菜，輕輕搓揉混合。兩種高麗菜可以放在同一個碗裡，一起加鹽漬醃出水，紫高麗菜富含花青素，染色其他蔬菜，所以我把兩種蔬菜分開操作，入瓶做出層次感，比較美觀

4. 高麗菜上面放一盤水壓重     10 ～ 15 分鐘，高麗菜很快便會出水

5. 紫高麗菜放入消毒過的玻璃瓶裡，盡量壓緊，然後放入餘下的高麗菜，預留約 1/4 的空間

6. 加入葛縷子，杜松子，月桂葉

7. 鹽漬出來的蔬菜汁，加入原蔗糖，攪拌均勻至完全溶化，我不吃太鹹，只加入了高麗菜的蔬菜汁，紫高麗菜的倒掉

8. 蔬菜汁不夠蓋過蔬菜，加入礦泉水或涼開水，放入一個消毒過的小玻璃瓶，阻止蔬菜發酵後浮出水面

9. 有塑膠環的玻璃瓶，密封性比較好，按塑膠環可以排氣

10. 發酵速度看氣溫，夏天室溫 27~28°C 放室溫約 3 ~ 4 天，若室溫超過 30°C，放在室溫發酵 1 天，當看到泡沫，放入冰箱低溫發酵 2 ~ 3 個月。冬天 18~19°C 室溫發酵 6～7 天

11. 剛開始發酵，液體會溢出玻璃瓶外，玻璃瓶下面放一盤子，每天倒去漏出來的水

12. 第 2 天氣泡冒出來，表示乳酸菌活躍了，按下塑膠環排氣，不用打開瓶蓋

13. 約 4~7 天後    再沒有水留出來，已經可以吃了，如有耐心   冷藏 6 週 ~ 2 個月，風味更好，冷藏可以保存 6 個月 ～ 1 年，食用時用乾淨無水無油的餐具取出

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[embedyt] https://www.youtube.com/watch?v=qwygNQUfAs0%5B/embedyt%5D

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Sauerkraut is a great source of vitamin C. Sauerkraut is a lacto-fermented food, it is full of bacteria that is so good for your digestion. Especially if you’ve eaten something heavy like sausages or red meat. It is great to garnish my homemade BBQ Baby ribs.

During fermentation glucose (sugar) is converted to lactic acid. The lactic acid produced the acidic sauerkraut.

Caraway seeds usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils. Juniper berry is known for their pine-like flavor and citrus-after notes. Juniper berries and caraway seeds add a beautiful flavor to Sauerkraut.

Red cabbage makes a colorful variation of sauerkraut and is rich in healthy probiotics

Ingredients

• 500 g  Cabbage 
• 100 g Carrot  
• 8 g Sea Salt 
  
• 600 g Red Cabbage 
• 8 g Sea Salt 
  
• 1 tbsp  Demerara Raw Cane Sugar 
• 500 ml Mineral Water

• 1/2 tsp  Caraway Seed 
• 1 tsp  Juniper berry 
• 3 pcs Bay Leave 

Juniper berry  https://iherb.co/2RiLzKmq  輸入折扣碼  PAN8577 可獲優惠

Caraway Seed  https://iherb.co/yFw5oerN

Instruction

1. Cut the cabbage in half. Slicing the cabbage and carrot really finely. Red cabbage is very simple ferment to make and comes out very satisfying to the palate. Slicing cabbage thinner, this allows to pack more cabbage and disperse more air 

2. Measure the weight of all the vegetables. 8 g salt : 1 KG vegetables

3. Divide the salt into 2 parts according to the vegetable weight. Place all the cabbage and carrot in a large bowl, add the salt. Massaging it, rubbing it, and squeezing it with both of your hands. The cabbage is softer and softer, and there is more and more liquid 

4. Place something with some weight on top of the cabbage 10 ~ 15 minutes. Do the same to red cabbage. You can put all the vegetables in the same bowl
But the red cabbage will dye all vegetables into pink, therefore I salted them separately. Once the cabbage is really soft and juicy, remove the weight.

5. Stuffing all the cabbage in a sterilized glass jar without the juice. Pressing it with your hands. Leave 1/4 space to the top. 

6. Add caraway seeds, juniper berry and bay leaves. 

7. Add Demerara Raw Cane Sugar in the Add Demerara raw cane sugar to the strained juice. Stirring to dissolve sugar. I add the green cabbage strained juice only because I don’t want to be too salty.

8. Fill up the jar with mineral water. Place a small glass bottle on top of the cabbage. The cabbage should always be submerged in the brine while it’s fermenting.

9. Place the lid on the wide mouth jar with a wire bail closure.

10. For best quality sauerktaut maintain fermentation temperature at around 18~ 22°C.

In the video, room temperature 27~28°C. Place the jar in the shade and leave it there for 3 ~ 4 days to ferment.

In the winter, room temperature 18~19°C. leave it there for at least 6 ~ 7 days. It really depends on the temperature in the house.

If the room temperature is above 30°C, ferment at room temperature for 1 day, when there are bubbles, put it into the refrigerator for low-temperature fermentation for 2 to 3 months.  If it is too soft or messy, the room temperature is too high. 

11. The liquid may come out of the jar. Put a plate under the glass jar. Drain the excess water every day.

12. Day 2. Bubbles are the sign of ongoing fermentation. Press the rubber band to release gas. 

13. No more water coming out. Taste it to check if it tastes right for you. Once the fermentation is done, put the sauerkraut in the fridge. I found it taste really good after 6 weeks to 2 months. Store in the fridge up to 6 months to 1 year. Make sure the equipment is clean and oil free. 

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