Lately I’ve been reading lots about the benefits of fermented foods. Sauerkraut sounded like an easy place to start. Here’s the basic recipe I followed. Here’s what I did:
- Large bowl
- Plate that fits snugly inside large bowl
- Small glass jar filled with water
- Tea towel
- 2 litre glass jar
- 1/2 large red cabbage (or green, I just think red is prettier)
- Sea salt (about 1 tablespoon)
- Shred cabbage in food processor.
- Place cabbage in large bowl.
- Sprinkle salt over cabbage and let sit for about 15 minutes.
- Gently pound the cabbage down so it fits in the bowl.
- Place plate with small glass jar filled with water on top.
- Push jar down gently so the liquid from the cabbage rises above the plate.
- Cover with tea towel.
- Leave on bench for about 7 days, removing and rinsing plate every day.
- If the liquid goes down, add some salt water to the bowl so that it comes up above the plate.
- After 7 days on the bench it should taste sweet but slightly sour and should be nice and crunchy.
- Pour into large glass jar and store in fridge for months.
Isn’t it beautiful!