Homemade sauerkraut.

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:

Equipment: 

  • Large bowl 
  • Plate that fits snugly inside large bowl
  • Small glass jar filled with water
  • Tea towel
  • 2 litre glass jar

Ingredients: 

  • 1/2 large red cabbage (or green, I just think red is prettier)
  • Sea salt (about 1 tablespoon)

Method: 

  1. Shred cabbage in food processor. 
  2. Place cabbage in large bowl.
  3. Sprinkle salt over cabbage and let sit for about 15 minutes.
  4. Gently pound the cabbage down so it fits in the bowl.
  5. Place plate with small glass jar filled with water on top.
  6. Push jar down gently so the liquid from the cabbage rises above the plate.
  7. Cover with tea towel.
  8. Leave on bench for about 7 days, removing and rinsing plate every day.
  9. If the liquid goes down, add some salt water to the bowl so that it comes up above the plate.
  10. After 7 days on the bench it should taste sweet but slightly sour and should be nice and crunchy.
  11. Pour into large glass jar and store in fridge for months.

Isn’t it beautiful!

IMG_20130401_091441

IMG_20130401_091617And it tastes great too!

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