How to Make Sauerkraut Using Beer
In this video we're diving into a unique twist on a classic favourite: making pickles using sour beer. This recipe is perfect for those who want to make something a bit more experimental and are fans of tangy, flavourful sauerkraut with a unique kick.
Both beer and pickles go hand in hand: they’re both fermented and are just as fun to make as they are to eat. Unfortunately most beer will actually ruin lacto fermented pickles due to having hops, but this is a way to overcome this obstacle.
Recipe
Cabbage
Salt 2.5% the weight of cabbage
Sour beer fermented with lactobacillus 200ml
Slice the cabbage and weigh it. Add the salt to the bowl and massage salt into the cabbage. Put into jars and add the beer. Burp the jar after 3-5 days then wait for at least 2 weeks before eating. Store in the fridge once opened.
If you want more info on how to make sauerkraut check out my video here: • How to Make Sauerkraut - the Easiest Pickl... .
Want to know more about home brewing? Here’s my home brew channel: / @kegthat
Jump directly to my sour beer video: • How To Brew a Fast Sour Beer - Split Batch...
00:00 Intro
00:16 Recipe and method
02:05 Why use beer
02:39 What beer to (not) use
04:19 Jarring and adding beer to the cabbage (and how much to add)
05:39 Tasting
Do comment below if you have questions or if you made this yourself, I’d like to hear how it came out for you.
If you’re into pickles, subscribe for more recipes as I have a lot more I’ll be posting.