- TM 31
Ingredients
Sauerkraut
- 1000 grams cabage, I use half red & half white cabage
- 1 tablespoon Himalayan salt
- 3 fresh bay leaves
- 4 peppercorns whole
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
I like to chop the cabbage in 2 halves to start with, so put half the cabage & half the salt into the TM bowl & chop for about 5 - 10 secs speed 4 depending on how chopped you want your cabage -you may need to use the spatula to stir it. Place chopped cabage to one side into a container & reapeat with the other half of the cabage.
Add the first batch of the cabage to the TM bowl & stir for 8 mins
speed 2. This will bring out heaps of mositure from the cabage. Add the peppercorns & bay leaves & squash mixture into a sterilised jar, it should have the cabage liquid covering the cabage completely. Place the lid on & store in a dark place for 1 week then refrigerate & it's ready to eat.
Sauerkraut
speed 2. This will bring out heaps of mositure from the cabage. Add the peppercorns & bay leaves & squash mixture into a sterilised jar, it should have the cabage liquid covering the cabage completely. Place the lid on & store in a dark place for 1 week then refrigerate & it's ready to eat.Tip
I have adapted a recipe from Teresa Cutter - the healthy chef.
You can add other vegies too like carrot too.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks for this! looks much easier to make in the thermo than in a bowl and using hands! BUT, I saw on an American video where it said the temperature should be about 20-22 degrees (celsius) for approx 1 week fermenting (prior to refrigerating). So here in Qld it's 30 degrees! Wait till cooler months or go ahead and expect less time to desired fermentation? Would this risk mould or contaminagtion? Ta
So easy! So economical! And delicious!
Thanks for the recipe, very easy to make!
Yulana xx
My first time in making sauerkraut and it is great! I added in1tablespoon water kefir and out was ready on day 3! Thanks for great recipe!
wondercooking
Very easy recipe! I added in1tablespoon kefir water and it was ready on day 3! Thanks!
wondercooking
Oh my goodness this is so EASY! Thanks for sharing the recipe Arwen!
Takes the hard work out of the chopping and kneeding the cabbage. Would only chop and then kneed 1/2 of the amount shown but other than that works well.
Super easy, love that the TMX takes over the hard work of 'kneading' it.
will try to add some chilli next time
I made this recently, I only had about 400g of cabbage so I adjusted the quantities to suit, it is fantastic!! Will be making another batch today. Thanks for sharing
1000g was too much for my machine to handle, after I had chopped it in 2x500g lots. It coped better with around 700g of cabbage in the stirring stage. Resulted in a good kraut, which is the main thing but next time I will use less cabbage than the recipe says. The TM was useful in saving time preparing the cabbage and producing liquid by hand.
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