Sauerkraut – Wholefood family

Sauerkraut follows what is called a dry brining technique which means we do not add any liquid, the cabbage itself creates the liquid needed. This is a traditional sauerkraut but once you have it down pat feel free to experiment and make your own signature version, there are a few suggestions at the bottom of the recipe to get you started.

INGREDIENTS:

• 1 cabbage
• 2 tsp salt
• 1-2 litre jar
• 4-6 weeks fermentation time

METHOD:

Finely slice the cabbage leaving a spare cabbage leaf or two aside with the core of the cabbage.

Put the sliced cabbage in a bowl and sprinkle with salt.

Massage the cabbage until a continual stream of water can be squeezed from it. (Optional ingredients can be added now and mixed in)

Place the cabbage in a glass jar, firmly pressing it down after each handful to extract air bubbles and push up the liquid.

Leave 2-3 inches of space at the top of the jar, making sure the liquid is covering all the cabbage.

Place a spare cabbage leaf on top and press it down under the liquid, then, using the core or a carrot as a weight push the leaf down and put on the lid.

Leave with the lid on for min of 5 days on your bench out of direct sunlight.