In less than 5 minutes you can convert a simple head of cabbage into your own tasty sauerkraut! With this simple recipe you’ll never need to buy commercially made kraut again.
By processing and storing in mason jars, the prep and create time is literally 5 minutes! (though you’ll have to wait a week or two for the fermentation to complete)
White cabbage heads (qty varies by how many jars you want to make- 5lbs should make 2 quart jars)
Salt- sea, kosher, pickling etc.- NOT iodized table salt! (3-tablespoons per 5lbs or cabbage)
Clean mason jars with lids
Bowls to place under the mason jars while the ferment
Weigh your cabbage heads
Wash and remove outer leaves from the cabbage (set aside, you’ll use some of these later)
Cut the cabbage in quarters and remove and discard the core
Slice the cabbage in very thin slices- as thin as possible, and put in a large glass or stainless mixing bowl
Mix salt into shredded cabbage- based on the weight of the heads, add the appropriate amount of salt. i.e- 5lbs add 3 tablespoons (9 teaspoons), 2.5lbs- add 1.5 tablespoons (aka- 5 teaspoons), etc.
With your bare hands scrunch and mix the cabbage and salt mixture until the cabbage breaks down- the water will be extracted, resulting in a puddle in the bottom of the bowl and you will be able to squeeze a handful of cabbage and the water will wring out.
Pack the mason jars with the cabbage mixture, leaving 1inch of head space- pack as tight as possible so the water mixture covers the top of the cabbage mixture
Tear or cut the extra cabbage leaves into 4 inch squares and coat in the water solution remaining in the mixing bowl
Top the cabbage mixture in the jars with a piece of leaf, pressing down firmly to ensure the water solution covers it
Pour remaining water solution left in the bowl, in to the mason jars- this should result in all cabbage mixture and leaves being covered- being sure to leave at least 3/4 inch of head room.
If you don’t have enough water solution- create some extra brine by dissolving some more salt in water, and add the jars
Loosely attach the mason jar lids- do not tighten down! The gases created during fermentation need to escape
Place jars in a cool/dark place (65-70 degrees F) for 1-2 weeks to allow fermentation to take effect- place jars in a bowl to capture any liquid solution that gets pushed out during the fermentation process
Discard the pieces of leaf and any layers of scrum that may have formed on the top of the solution
Taste after one and two weeks- when you like the texture and taste move to the fridge to slow the fermentation process.
It’s as simple as that!
This recipe shows the most basic 2-ingredient recipe (cabbage and salt), you can expand the recipe very easily with the addition of onion, garlic, carrots, etc., being sure to include the additional weight in the salt calculation- the salt is critical to the process.
What do blackened chicken and a tasty crab dip have in common? This tasty homemade spice blend.
This recipe will cover the blackened chicken recipe. My next video and post will cover the crab dip, a personal favorite of mine. Be sure to subscribe to get notified when they get published later this week.
On to the recipe…
Paprika- 1 teaspoon
Cayenne Pepper- 1/2 teaspoon
Ground Cumin- 1/2 teaspoon
Dried Thyme- 1/4 teaspoon
Onion Powder- 1/4 teaspoon
Crushed Black Pepper- 1/4 teaspoon
Sea Salt- 1/4 teaspoon
Boneless chicken breasts- 4 medium breasts
Olive oil spray (or cooking spray)
Mix the rub
Pre-heat cast iron skillet (preferred) or other pan on burner. Pre-heat oven to 350 degrees.
Coat chicken breasts with olive oil spray and cover with rub.
Cook chicken in skillet for 2 minutes per side.
Transfer chicken to a baking sheet covered in olive oil or cooking spray.
Bake at 350 degrees for 10-12 minutes, or until done.
Serve with your favorite sides
Stay tuned for the unbelievably delicious crab dip recipe, coming soon…
Once you’ve tasted homemade soft pretzels, fresh from the oven, you will never look at event or store bought pretzels the same way.
Watch my video to see how quick and easy it really is to make your own soft pretzels. They also make delicious bread sticks that can be dipped in pasta sauce, cheese sauces, or garlic butter.
Truly simple ingredients produce a wonderfully complex taste!
(printable instructions below the video)
HOT water- 1/8th cup
Dry yeast- 1 pkg
Warm water- 1-1/3rd cup
Brown Sugar- 1/3rd cup
Flour (your choice*)- 4-1/2 to 5 cups
Baking Soda- 8 Tablespoons (approx)
Salt- Margaretta (my preference) or Course Kosher
Heat oven to 475 degrees.
Mix yeast into hot water. Stir in warm water and brown sugar. Mix in 4 cups of flour. Knead in enough of the extra four until dough is smooth.
Cut dough into golf ball sized pieces. Roll into a rope about a foot long. Bring the ends together so they cross about 2-inches from the ends. Cross again and press the ends to the far side of the circles to make the pretzel shape.
Bring one gallon of water to a boil. Add 8 tablespoons of baking soda (one tablespoon for each cup of water).
Process pretzels in boiling water for 30 seconds. Remove, drain, and place on a well greased cookie sheet. Sprinkle with salt and bake for 8-12 minutes, until golden brown.
Let cool a little (or eat immediately:) and dip in your favorite condiment.
Makes approximately 12-15 pretzels.
What’s your favorite dipping sauce? Please let us know by leaving a comment below…
Looking to make some delicious homemade garlic bread or saute some shrimp or veggies in a tasty garlic butter?
Well, here’s a quick and easy recipe to get you cooking…
– Unsalted Butter- one stick
– Crushed Oregano (dried)- 1 heaping tsp
– Extra Virgin Olive Oil- 2 tsp
– Fresh Garlic (pressed or crushed and diced)- 3-4 cloves
– Sea Salt and Pepper (to taste) *- See note
In a mixing bowl combine butter, crushed oregano, olive oil, garlic, salt*, and pepper. Mix well.
Transfer combined ingredients onto a piece of waxed paper or plastic wrap. Roll into a log and place in refrigerator to firm up.
Your fresh garlic butter is ready to enjoy! It’s that quick and simple!
*-If you will be using the butter to saute shrimp or veggies I suggest leaving the salt out of the butter. The salt content can be better controlled by adding directly to the dish during or after cooking. If using for garlic bread or as a spread add it while combining other ingredients.
Do you have a favorite garlic butter recipe? Please share by leaving a comment below.. thx!