“When life deals you cabbages, make sauerkraut!
Sauerkraut is not a pickled or brined preserve but a fermented product which has many health benefits. Vitamins B and C and lots of food enzymes and ‘friendly bacteria’. But the best thing is that it’s the easiest fermented food to make, and more importantly it is a great way to use up excess cabbages.”, Tom
- 1 cabbage
- 1 tbsp salt (the posh stuff if you’ve got it)
- Large glass jar (a kilner jar is best)
- Take one cabbage, remove a few outer leaves at your discretion, wash off any dirt, core and chop as finely as possible (a mini chopper is a great tool for the job as I’ve just discovered!)
- Add 1tbsp salt per medium to large cabbage, and squeeze, squash etc. with your hands in a large bowl. Add some caraway seeds or cumin seeds for added interest if you have any.
- After 10 mins or so it will become quite wet – put it into your glass jar and find an ingenious way of keeping the cabbage submerged, I put a jam jar in to squash the cabbage down (see pic). Cover loosely but if using a Kilner jar it’s best not to clamp it shut at this stage as this may inhibit the fermentation.
- Leave for at least 1 month but up to 6 months! Will keep after this in the fridge for up to a year.