Yvonne’s Sauerkraut
Steps to making Sauerkraut
- Slice cabbage finely
- Add salt
- Massage
- Add flavours/herbs
- Pack into jar
- Submerge under brine
- 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”.