Yvonne’s Sauerkraut

Steps to making Sauerkraut

  1. Slice cabbage finely
  2. Add salt
  3. Massage
  4. Add flavours/herbs
  5. Pack into jar
  6. Submerge under brine
  7. Leave to ferment

Watch the video of the full recipe here

Notes

  • The first 10 days are really active and bubbly while the sugars get eaten up!  
  • Mature sauerkraut is left for 6 weeks to ferment and build up the lactic acid bacteria, giving it the lovely sour note  “sour kraut”.

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