Homemade Bisquick

Homemade Bisquick comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick or all-purpose baking mix.

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Homemade Bisquick comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick mix or all-purpose baking mix. It’s perfect for things like pancakes, biscuits, and diner-style muffins.

Homemade Bisquick mix in a glass jar with a stack of pancakes and a carafe of orange juice in the background

Most of the time I’m all about baking and cooking from scratch – until I’m not. Like those Sunday mornings when I don’t set an alarm and the whole family sleeps in until 10:00.

I know that sounds pretty blissful, but…

The problem is, I’m a creature of habit and sleeping in always throws me off my game in a big way.

I love waking up early and sipping coffee at my desk in complete silence. It’s when I make lists and online shop for things I don’t need – like lipgloss and mason jar cocktail shakers.

And when I don’t get that time? I feel flustered and out of sorts.
(more…)

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Garlic Naan Bread

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets! Why make this garlic naan? With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest: It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes! The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought.

Garlic naan

What’s better alongside a steaming bowl of curry than warm garlic naan? This Indian skillet flatbread is always a crowd pleaser: it’s soft, supple, warm and garlic-scented. There’s not much better to sop up savory broth! There are all sorts of creative ways to turn naan into dinner too: like naan pizza! It’s easy to find this famous bread at the store, but the very best way to eat it: homemade, right off the skillet. Here’s our very best naan recipe: it’s chewy, full of flavor, and quicker than most recipes. Here are all our secrets!

Why make this garlic naan?

With loads of naan bread recipes out there, why make this specific garlic naan? Here’s what makes it stand out from the rest:

  • It’s a fast naan recipe. Homemade bread takes time to rise, or proof. The proof time for most naan recipes is 1 to 2 hours. The proof time for this recipe? Just 30 minutes!
  • The flavor and texture are incredible. This naan bread is perfectly soft and fluffy, just the right amount of salt and has the very best garlicky flavor. Really! You’ll have to try it for yourself.
Easy naan recipe

Fastest way to make naan: with no yeast!

There are two basic ways to make a naan dough: with yeast and with baking powder. Most traditional Indian naan recipes use yeast as the leavener: it’s what makes the bread rise. Yeasted breads require longer proofing times. What’s proofing? Proofing is when you let bread dough rest after you’ve added yeast so that it rises. A yeasted naan recipe requires 1 to 2 hours of proofing time, depending on the recipe.

Some more modern takes on naan bread use baking powder as the leavener instead of yeast (for example, the naan recipe in Indian chef Vivek Singh’s book Curry). Baking powder cuts down the proofing time to just 30 minutes. The texture is slightly more biscuit-y than bread-y, but to us this trade-off was absolutely worth it!

Use a cast iron skillet (if you have it!)

The best way to cook garlic naan? Use a cast iron skillet if you have it! Why? A cast iron skillet gets blazing hot. Just like pizza, you want to use as high heat as possible when cooking naan. It’s what makes the classic blackened marks on the dough. If you don’t have cast iron skillet: never fear! You can use any large skillet or griddle: the blackened marks will just be more subtle.

Tip: Whatever skillet you use, heat it until it’s very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.

Garlic naan

Making naan is easiest with a buddy!

Alex and I have honed our expertise in homemade bread recipes over the past few years. Our sourdough bread is the most popular and has been made by people around the world. (See below for more of our favorite breads.) Here are a few tips we recommend for making this easy homemade naan bread:

  • Make sure you have time. This garlic naan recipe takes about 1 hour from start to finish. The hands on portion is about 20 to 30 minutes. We’d recommend making this for entertaining or a dinner party, or an activity on a weekend afternoon or a day off.
  • Find a buddy! You can make this recipe by yourself. BUT, it’s even more fun with a spouse, partner or friend. It’s nice to have one person roll out the naan and one person cook it. Plus, cooking together is always better!
Vegetable curry

Recipes to eat with garlic naan

There are lots of ways to eat this garlic naan bread! It’s most natural with curry, but we have several naan pizza recipes as well. Here are our favorites in both categories:

This garlic naan recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the substitutions listed in the recipe.

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Garlic naan

Garlic Naan (Fast & Easy!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6

Description

This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It’s such a treat, you’ll never go back to storebought. (Vegan substitutions listed, or go to Vegan Naan.)


Ingredients

  • 2 1/2 cups (312 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt (1 1/2 teaspoons, for vegan)
  • 2 tablespoons olive oil
  • 3/4 cup 2% milk (water, for vegan)
  • 3 tablespoons Greek yogurt (coconut cream, for vegan)
  • 2 tablespoons salted butter (coconut oil, for vegan)
  • 1 garlic clove
  • Chopped fresh cilantro, for serving

Instructions

  1. In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
  2. Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
  3. Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
  4. Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
  5. Heat a cast iron skillet*, griddle or large skillet over very high heat until it’s blazing hot (make sure it’s as hot as possible, or the first piece won’t cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
  6. Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes.

Notes

*A cast iron skillet is the best option, since it gives the signature blackened spots. A skillet works too, but won’t get as blackened.

  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Garlic naan, Naan recipe, Homemade naan, Naan bread

More homemade bread recipes

If you love to make bread, we’ve got lots of resources for you! Here are our favorite bread recipes:

  • Best Sourdough Bread Easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture. (Or try the Vegan Bread version.)
  • Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more.
  • Artisan Dutch Oven Bread Here’s an easy Dutch oven bread with a crispy crust and tender inside.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Graham Crackers (vegan option)

Light, crisp and sweet with a hint of spices to balance them, these graham crackers are surprisingly easy to make and very moreish! Whenever we visit the States, my mum and I always buy a box of Graham crackers to snack on (and some to bring home to the UK!). They have such a light, airy texture to them and a strong scent of vanilla, it’s very easy to eat a lot of them in one go. What is the UK equivalent of a graham cracker? We don’t really have anything that is specifically like a graham cracker in the UK. In cheesecake bases where recipes indicate using graham cracker crumbs, we would typically use digestive biscuits. Digestives are slightly similar in that they are quite plain, wholegrain-y, crisp ‘biscuits’/cookies. They have a very different flavour and texture though so it’s not really the same thing (however they will do in recipes like the cheesecake base mentioned). What is the ‘graham’ in graham crackers? Unlike what me and Andy joke about, ‘Graham’ is not just some dude who realllly likes crackers. It refers to the specific type of flour – graham flour- used in the crackers. It’s a fine, whole […]

The post Graham Crackers (vegan option) appeared first on Izy Hossack – Top With Cinnamon.

homemade graham crackers separated on a baking sheet

Light, crisp and sweet with a hint of spices to balance them, these graham crackers are surprisingly easy to make and very moreish!

a bowl of ingredients for making homemade graham crackers

Whenever we visit the States, my mum and I always buy a box of Graham crackers to snack on (and some to bring home to the UK!). They have such a light, airy texture to them and a strong scent of vanilla, it’s very easy to eat a lot of them in one go.

What is the UK equivalent of a graham cracker?

We don’t really have anything that is specifically like a graham cracker in the UK. In cheesecake bases where recipes indicate using graham cracker crumbs, we would typically use digestive biscuits. Digestives are slightly similar in that they are quite plain, wholegrain-y, crisp ‘biscuits’/cookies. They have a very different flavour and texture though so it’s not really the same thing (however they will do in recipes like the cheesecake base mentioned).

homemade graham cracker dough with hands holding it

What is the ‘graham’ in graham crackers?

Unlike what me and Andy joke about, ‘Graham’ is not just some dude who realllly likes crackers. It refers to the specific type of flour – graham flour- used in the crackers. It’s a fine, whole wheat flour which seems pretty hard to get hold of outside of the US. I just use a wholemeal pastry flour which has a low protein content to make sure the crackers are tender. You can’t use a wholemeal bread flour here as that will make the dough heavy.

What gives graham crackers their flavour?

In regular graham crackers, the flavour comes from honey, cinnamon and vanilla. I’ve found that the vanilla flavouring used commercially is an artificial vanilla flavouring which is particularly strong. So, if you want to mimic that specific flavour, you’ll need to get some of the clear vanilla imitation flavouring (e.g. this Wilton one). You can use a ‘real’ vanilla extract in the dough but it will taste less like the shop bought ones.

I’ve used golden syrup in these crackers instead of honey as I prefer the flavour and I like the very crisp texture you get in the end. I’ve tested them with a runny, light honey too and that works well (plus is easier to get in some parts of the world).

cutting out graham cracker dough
docking graham cracker dough with a chopstick

How are graham crackers made?

A dough is formed from dry ingredients of the whole wheat flour, cinnamon, salt, sugar and raising agents. I like to use baker’s ammonia (ammonium bicarbonate) as the raising agent as it provides the lightest, crispest texture to baked goods like this. However, you can use bicarbonate of soda as I know most people won’t have baker’s ammonia to hand! I add a lil bit of ground cardamom to the dough as well for a slightly spicy, background note.

We rub butter (or vegan butter) into the dry ingredients which coats the flour particles in fat, preventing some gluten formation once the liquids are added. That helps to give a nice ‘short’ (i.e. crumbly, snappy) texture to the crackers and prevents them becoming chewy.

Last of all, the wet ingredients – some syrup, a bit of milk and the vanilla. That’s mixed until we get a soft dough and then chilled so it gets less sticky and easier to roll out.

I like to roll the chilled disk out on a piece of baking paper so that I can get the dough really thin. I score the dough and then bake it straight on the same piece of baking paper. I also dock the dough before baking – I used a chopstick end (a la Bravetart) to get a more authentic look. You can use a fork to dock it though to speed things up! The docking helps the dough rise more evenly and become less puffy when baking. I bake the dough as one huge sheet so that as it spreads, the lines stay straight. If you cut them and bake the crackers as individual squares, the edges spread out and become less clean. This is also why I leave the uneven edges in place as the cracker bakes (plus it provides a buffer for if any of the dough around the edges darkens too much).

Once baked, you can finally snap the huge cracker along the score lines into lil squares! Pop them into an airtight container and they’ll actually stay crisp for ages – a few weeks at least.

snapping a large homemade graham cracker sheet into smaller crackers

Graham Crackers

Graham Crackers

Yield: 70-80, 5cm (2-inch) square crackers
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 120g (1 cup) plain white (all-purpose) flour
  • 110g (1 cup minus 1 tbsp) wholemeal (whole wheat) pastry flour
  • 1/2 tsp bicarbonate of soda (baking soda) or bakers ammonia
  • 1/4 tsp fine table salt
  • 1 1/2 tsp ground cinnamon
  • 50g (1/4 cup) granulated sugar
  • 2 pods green cardamom
  • 70g (5 tbsp) unsalted butter or vegan butter
  • 75g (3 1/2 tbsp) golden syrup (see notes)
  • 2-3 tbsp milk or non-dairy milk (I use oat milk)
  • 1 tsp vanilla extract

Instructions

Make the dough:

  1. Combine both of the flours, the bicarb (or ammonia), salt, cinnamon and sugar in a medium bowl. Bash the cardamom pods in a pestle and mortar to break them open, push out the seeds and discard the papery skin. Grind the seeds in the pestle and mortar into a fine powder. Add this to the bowl of dry ingredients too. (If you want to make the dough in a food processor, see the recipe notes below)
  2. Cut the butter into smallish cubes and add to the bowl. Use your fingertips to rub the butter into the dry ingredients until no large lumps of butter remain and the mixture is crubmly. Add the golden syrup, milk (start with 2 tbsp for now) and vanilla extract to the bowl. Use a spoon to stir together to make a moist, soft dough. If it seems too dry, drizzle in a bit more milk and knead it in with your hands.
  3. Divide the dough in half, form into 2 balls and then flatten into disks. Place into a reusable sandwich bag and chill for at least 30 minutes so the dough can firm up.

Roll, shape & bake:

  1. Preheat the oven to 160°C fan (320°F) and grab a large cookie sheet/baking tray (I like to use one without a rim for this but a rimmed sheet is fine).
  2. Cut a piece of baking paper to the size of your baking tray. Place the baking paper on your work surface and dust with some plain flour. Take one disk of dough from the fridge and place onto the baking paper. Dust with more flour. Use a rolling pin to roll it out until the dough is about 2mm thick, dusting with flour as needed to prevent it sticking to the rolling pin.
  3. Cut into 5cm (2-inch) squares and leave them connected like this. We will bake the dough as one big sheet so that the crackers stay in a neat shape, then break them up once they're baked! Dock the crackers all over with a fork (or the small end of a chopstick if you want a more authentic look).
  4. Lift the sheet of dough up with the baking paper still underneath it, and lay onto your cookie sheet. Get them into the oven and bake for 10 minutes. Rotate the cookie sheet so that the crackers can bake evenly. Lower the oven temperature to 140°C fan (280°F) and bake for a further 10 minutes.
  5. Remove from the oven and break along the score lines into squares. Allow to cool and then transfer to an airtight container. Repeat with the remaining disk of dough as above.
  6. They will keep for a couple of weeks like this, if they start to soften just lay on a cookie sheet in an oven at 120°C fan (250°F) and bake for 5-10 minutes until crisp again.

Notes

- Make the dough in a food processor: combine the dry ingredients (as in step 1) but place them into the bowl of a food processor. Add the cubed butter and pulse together until no large pieces of butter remain. Add the syrup, milk and vanilla and blend until you get a soft dough.

- You can also use a light, runny honey in place of some/all of the golden syrup (although this won't be vegan).

- I add cardamom to the dough for a bit more of a fragrant flavour. You don't have to do this if you don't like it though.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Graham Crackers (vegan option) appeared first on Izy Hossack - Top With Cinnamon.

How to Make Sauerkraut

Homemade sauerkraut is easier than you think! You’ll get probiotic benefits and a kitchen DIY project. Here’s how to make sauerkraut: a simplified guide. Oh, hi! Welcome to Fermentation 101. We’re your hosts, Sonja and Alex. And we can’t wait for you to experience the magic of fermentation through sauerkraut! After taking you through our simplified guide to sourdough bread, we wondered: what other DIY projects can we break down? Where we landed was homemade sauerkraut. It’s easy to make, simple to ferment, and a seriously healthy probiotic-filled addition to any meal. The best part: Alex and I have researched everything so that you don’t have to. Ready to get started? What is sauerkraut? OK, so what is sauerkraut? In a nutshell: thinly sliced, fermented raw cabbage. Sauerkraut is made by a process called lacto-fermentation. Lacto-fermentation is a process that also makes dill pickles and kimchi: and all you need is salt, vegetables, and water. How does it all work? Without getting too technical: lactic bacteria is present in the vegetables. And during fermentation, it goes to work turning sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Along with preserving, the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Homemade sauerkraut is easier than you think! You’ll get probiotic benefits and a kitchen DIY project. Here’s how to make sauerkraut: a simplified guide.

How to make sauerkraut

Oh, hi! Welcome to Fermentation 101. We’re your hosts, Sonja and Alex. And we can’t wait for you to experience the magic of fermentation through sauerkraut! After taking you through our simplified guide to sourdough bread, we wondered: what other DIY projects can we break down? Where we landed was homemade sauerkraut. It’s easy to make, simple to ferment, and a seriously healthy probiotic-filled addition to any meal. The best part: Alex and I have researched everything so that you don’t have to. Ready to get started?

How to make sauerkraut

What is sauerkraut?

OK, so what is sauerkraut? In a nutshell: thinly sliced, fermented raw cabbage. Sauerkraut is made by a process called lacto-fermentation. Lacto-fermentation is a process that also makes dill pickles and kimchi: and all you need is salt, vegetables, and water.

How does it all work? Without getting too technical: lactic bacteria is present in the vegetables. And during fermentation, it goes to work turning sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Along with preserving, the fermentation process also increases vitamin levels and improves digestibility of whatever is being fermented.

Bowl of shredded cabbage
Massage the shredded cabbage to release the liquid

Is sauerkraut good for you?

In a word: Yes! Fermented foods like sauerkraut, kimchi and kombucha have become the health craze of the moment. What’s all the fuss about? Fermented foods can give your body a dose of healthy probiotics, which are live microorganisms crucial to healthy digestion, says Dr. David S. Ludwig, a professor of nutrition at the Harvard School of Public Health. So eating sauerkraut can contribute to better gut health!

An interesting note: canned sauerkraut does not contain probiotics, because they’re killed in the canning process. So making this homemade sauerkraut recipe guarantees you’ll get those live cultures right into your jar! (If you’re worried about this when buying store bought, make sure to get refrigerated sauerkraut, not canned.)

Helix weight and fermentation lid
A helix weight is used to hold down the cabbage so it stays submerged and doesn’t grow mold.
The fermentation lid lets gases escape and doesn’t let bacteria in.

Tools for making homemade sauerkraut

OK, let’s get to how to make sauerkraut! Alex has combed through all the research to find exactly what you’ll need for your home fermentation experiments. Here’s what you’ll need:

  1. 1 quart wide mouth mason jar: A 1 quart jar holds enough for a 3 pound head of cabbage.
  2. Fermentation lid and helix weight: A helix weight is used to hold down the cabbage so that it stays submerged during fermentation. The fermentation lids have airlocks that let gases created during fermentation to escape but doesn’t allow bacteria in. As an alternative, you could use a fermentation stone to weigh down the cabbage; then place a cheesecloth on the mouth of the jar and secure it with a rubber band. But these lids and weights are so slick, we recommend using them if you’re serious about fermentation.
  3. Cocktail muddler or wooden spoon: This is used to pack the sauerkraut into the jar.

That’s it! For a kitchen DIY project, it’s a pretty low ask. Ready for the good part? Keep reading.

How to make sauerkraut
Pack in the cabbage with a cocktail muddler or wooden spoon

Tips for how to make sauerkraut

Before you get to the recipe below: let’s talk about a few tips! Here are a few things we learned along the way about how to make sauerkraut:

  • Cut the cabbage into shreds using our easy method. Have you had these problems with cabbage? Uneven pieces, the knife slipping, cabbage all over the counter? We did, until we learned this: how to cut cabbage…the right way!.
  • Use a room temperature cabbage. This might sound silly, but you’ll need to squeeze the shredded cabbage with your hands for about 10 minutes. And there’s nothing worse than putting your hands into freezing cold cabbage! The easiest way to do this is to have it at room temperature.
  • Squeeze a LOT. The squeezing part takes quite a long time, and your hands may get tired. Take a break if you need to! You’ll need to get the cabbage to the point where it is the texture of sauerkraut: the fermentation doesn’t do that. So squeeze away! You’ll be amazed by how 3 pounds of cabbage will reduce down into only a few cups.
  • Use fermentation lids and weights (shown above.) The weights keep the sauerkraut submerged in the jar so it doesn’t mold: they’re seriously slick and our new favorite trick. Throw the jar in a dark, room temperature place and let the fermenting begin.
  • Taste starting on Day 6. Every environment is different, so you’ll want to taste your sauerkraut until you find a flavor you enjoy. This can be between 6 and 12 days; we find it is usually good by Day 7.

Ways to eat sauerkraut

There are so many ways to eat sauerkraut: you can literally just toss it in a salad or grain bowl to liven it up! Here are a few of our favorite ways to eat sauerkraut:

  1. In a sandwich: In a Vegetarian Reuben Sandwich. Or just melt Swiss cheese onto bread with sauerkraut. Put it over the top with Russian dressing (oh wait, that’s a Reuben!).
  2. On a grain bowl: Try it on any makeshift main dish salad or grain bowl. A few we love: Roasted Vegetable Grain Bowl, Broccoli & Yellow Rice Bowl, Healthy Rice Bowl or Vegan Buddha Bowl.
  3. Top a cheese spread: Try this: toasted bread, slather on Paprika Goat Cheese Spread, top with sauerkraut. Mind blown!
  4. Stir it into pasta: Instead of pesto, why not swirl sauerkraut into this Havarti Mac and Cheese?
  5. Add it to a green salad: Chop some lettuce leaves, add some sauerkraut, then drizzle with olive oil, a squeeze of fresh lemon juice, salt and black pepper.
  6. In potato salad or egg salad: Want to add a zing to potato or egg salad? Stir some into our Best No Mayo Potato Salad, Favorite Potato Salad, Dill Potato Salad, or French Potato Salad. Or this Egg Salad Sandwich.
  7. Throw it on avocado toast. Like our Avocado Toast with Turmeric Egg.
  8. In a quesadilla. This Superfood Veggie Quesadilla or Brie & Mushroom Quesadilla would be great with an added tang.
  9. On scrambled eggs. Toss a little over these Best Scrambled Eggs for a morning pick me up.
  10. On a veggie burger. It’s a fantastic tangy burger topping! Try it on this Best Veggie Burger, Chickpea Burger or Vegan Black Bean Burger.

This sauerkraut recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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How to make sauerkraut

How to Make Sauerkraut


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 quart

Description

Homemade sauerkraut is easier than you think! You’ll get probiotic benefits and a kitchen DIY project. Here’s how to make sauerkraut: a simplified guide.


Ingredients

Ingredients

  • 1 medium-small head green cabbage (about 3 pounds), at room temperature
  • 1 tablespoon kosher salt (or 1 teaspoon per pound)
  • 1/2 teaspoon caraway seeds

Tools


Instructions

  1. Shred the cabbage. Place it in a large bowl and mix in the salt.
  2. Get your hands ready! Here’s the fun part: Massage the cabbage with your hands for 8 to 10 minutes until cabbage is limp and large amount of liquid is released (the liquid will be used in the jar during fermenting). The fermenting doesn’t change the texture of the cabbage, so you’ll need to massage until it’s the texture of sauerkraut. Take a break if your hands tire out! You’ll be amazed at how a huge bowl of cabbage turns into just a few cups of sauerkraut.
  3. Stir in the caraway seeds. Then place the seasoned cabbage into a 1-quart mason jar, tamping down the cabbage to stuff it in (we use our cocktail muddler for tamping, but you can also use a wooden spoon). Leave the liquid in the bowl for now.
  4. Pour the liquid released from cabbage into the jar. Top it with the helix weight and the fermentation lid: this holds down the cabbage during fermentation to make sure it stays submerged. Alternatively, you can weigh down the cabbage with a fermentation stone and use a rubber band to secure cheesecloth over the lid to allow airflow.
  5. Place the jar in a dark, room temperature space for 6 to 12 days. Start tasting the sauerkraut on Day 6. Once you achieve a “sour” taste that you enjoy, move the jar to the refrigerator, where it keeps for several months. (We find ours is good around Day 7.) Note: If you notice mold on top of the sauerkraut, scrape it off and keep enjoying the rest of the jar! Make sure all of the cabbage is submerged to avoid the mold.

  • Category: DIY
  • Method: Fermented
  • Cuisine: German

Keywords: How to make sauerkraut, homemade sauerkraut, what is sauerkraut, fermented sauerkraut, is sauerkraut good for you

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes