Sauerkraut

This is a very simple and easy recipe to do. Sauerkraut is an easy way of using up excess cabbages in the garden and makes a delicious condiment that pairs well with cheese, cooked meats and smoked fish.

Sauerkraut is fermented cabbage which will help boost immunity, improve digestive health and has plenty of probiotics, fibre and vitamins (C,K).

Ingredients

Cabbage

Salt

Added extras if wanted - Caraway/Fennel seeds,

Peppercorns, Dill, Chilli, Ginger, Garlic, Bay leaves

1. Remove the outer leaves of the cabbage. Set them aside as they will be used to weigh down the sliced cabbage at the end.

2. Rinse the whole cabbage and then cut the cabbage in half and remove the core, but do not throw it away; it will used to weigh down the cabbage to ensure it's submerged.

3. Slice the cabbage thinly.

4. To determine how much salt is necessary, weigh the sliced cabbage. Use 2% salt of the total weight of the sliced cabbage. ie if you have 500g 2% = 10g (the mathematics is 2 x 5 (of the 500g) = 10 so if you had 1kg which = 1000g it would be 2 x10 = 20g
   

   

   
   

5. Place the sliced cabbage into a clean bowl and sprinkle the salt over it. Use clean hands to massage the salt into the cabbage. Let it rest for 5 minutes, and then repeat the process. Set the cabbage aside for 20 minutes to allow time for the cabbage juices to be extracted.

   
   

   

6. Add the cabbage to a sterilised clean jar and pour in any liquid that has now come out of the cabbage. This is the point you add any extra flavour.  Use a clean wooden spoon to push the cabbage into the jar. Take the clean outer leaves and place them on top of the cabbage. Put the core of the cabbage on top of the leaves; this will act as a weight to ensure the cabbage is submerged. Close the lid.
   

   

   

   
   
   

7. Leave the cabbage in a cool, dry, dark place for at least 5 days. Check the cabbage every day, pushing it down with a wooden spoon if necessary. Bubbles or foam may form during the fermentation process on the top (not always); simply scoop this out with a spoon. The optimal fermentation temperature is between 18-20°C. The sauerkraut will be edible in 5 days, although the flavour will be best if left to ferment a little longer, between 2-6 weeks.

8. Taste the sauerkraut, and if you are happy with the flavour, place it into the fridge. If the flavour is not to your liking, leave it to ferment longer. Sauerkraut will last up to 2-3 months in the fridge.