- • 1 medium sized cabbage
- • 1 tablespoon unrefined salt (sea salt or Himalayan rock salt)
- • 1 jar (volume approx 1 litre)
- • A place to chop (that is clean…goes without saying dudes) or a place to grate the cabbage (or even throw it in a food processor to shred it)
- • To pound the cabbage use a meat cleaver or spice grinder or potato masher or your knuckles!
- Sterilize the jar (boil a large saucepan of water and add the glass jar and lids for ten minutes - remove carefully!
- Chop or grate cabbage. Place cabbage in a large (clean) bowl or container.
- Add salt. Mix salt and cabbage. Pound for approximately ten minutes – or enough time to smash the water from the cabbage.
- Stuff the cabbage mixture in the jar.
- Press down and compress the mixture so the extracted water covers the mixture. Add enough mixture to leave approx 2 cm between the water and the top of the jar. Seal the jar.
- Leave at ambient temperatures for about 4 days then move the fridge. In another 4 days it will be good to try. It will keep fermenting (and improve) for a while and as long as it is kept refrigerated it will last months.
- Once opened the sauerkraut will last for months in the fridge compared to supermarket bought, which does not contain live culture and only lasts a week or two. The main thing to watch is that the product remains covered in brine.
- Remember to use clean utensils when handling the refrigerated product each time – this is a live culture environment and we do not want to introduce any other bacteria that may impact the good bacteria already in there.
- Sauerkraut is awesome with pan fried sausage and beer (all hail Oktoberfest). I also love to add it to a kidney bean soup (look up a ‘jota’ recipe if you are game and want to impress the in-laws).
- We add it to salads, as an accompaniment to a ‘meat and three veg’ type dinner, inside a bacon and egg roll – the options are endless!