Method
- Ensure all utensils and jars are sterilised.
- Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
- In a large mixing bowl combine the cabbage and the salt.
- Don't exceed the salt. Gradual and persistent mixing will ensure the cabbage becomes watery and limp. This will take 5 - 10 minutes.
- If you want to flavour your sauerkraut with caraway seeds mix them in now.
- Fill a jam jar with
- Transfer the cabbage into a mason jar and weigh down the cabbage with the jam jar full of stones.
- Then cover the mouth of the jar with a clean cloth and tie round the neck of the jar with a rubber band or twice.
- Press down the jam jar every few hours over the next 24 hours to ensure the cabbage releases its liquid.
- Ferment the cabbage for 3 to 10 days ideally in temperatures of 18C to 20C or a cool room temperature. The lower the temperature the longer the fermentation.
- Start tasting the sauerkraut after 3 days and once the desired taste has been obtained seal the jar and transfer to the fridge.
- Use within a couple of weeks.
If you want to add a bit of colour to the sauerkraut you can add a little red cabbage.
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