Sauerkraut is a fermented food. Cabbage leaves have their own natural bacterial cultures so all you have to do is create the simple conditions for it to ferment and away it goes. Thanks to Hemsley & Hemsley, The art of eating well for this recipe.
1 medium head of white, red or green cabbage (about 1.5kg with the core)
1½ tbsp sea salt
½ tbsp. caraway seeds (optional)
Makes a 500 ML jar
Sterilise a 500ml glass jar with a lid (fill with hot water for 10 mins)
Remove outer cabbage leaves and keep. Quarter and remove core. Shred the cabbage, place in a bowl and sprinkle with salt and seeds if using.
Mix well then add to the jar in spoonfuls, pressing down with the end of a rolling pin – this forces the water out to create a brine. Top with a tbsp of water if needed to keep the cabbage covered.
Roll up reserved cabbage leaves and wedge the sauerkraut down so it is submerged under the brine. Leave 2-3 cm of headspace. Seal with the lid or muslin and an elastic band.
Leave for 1-5 days to ferment at room temperature with a dish underneath to catch any overflow. When it bubbles it’s ready the time depends on the season/temperature.
Refrigerate for up to a month.
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