Sauerkraut
Ingredients
- white cabbage
- sea salt or “himalaya” salt (approx. 2–3% in relation to the cabbage)
Kitchen accessories
- knife, peeler, mandolin or a food processor to chop or schred the cabbage
- glass jars
Preparation
Wash the jars and sterilise them with boiling water, then leave to dry and cool down.
Remove the first damaged or dirty cabbage leaves. Then gently remove another two or three leaves and save them for later.
Thinly chop or shred the cabbage with a knife, peeler, mandolin or a food processor. Place in a large bowl and add salt. Mix, knead, squeeze until the cabbage softens and the juice/liquid is released.
Place the cabbage including its juice in the jars pushing it tightly to the bottom. Do not fill the jars to the edge—leave some space for the fermentation gasses. Use the previously saved leaves to cover the cabbage and keep it under the level of the liquid.
To keep the cabbage under the surface of the juice, you can use the leftover cabbage stalk (cut to the size corresponding to the distance between the surface of the cabbage and the jar lid) or smaller jars (empty or filled with water or pebbles).
Lastly close the lids and set the jars in a warm place.
From time to time you can slightly unscrew the lid to release the excess gas—being careful not to let the air in. Sauerkraut will be ready in approximately one to two weeks. After this time, you can move the jars to a cooler place, e.g. to the basement, and store for many months. After opening—store in a refrigerator.
This is a simple and basic recipe for sauerkraut. You can add spices (e.g. cumin) and other vegetables (e.g. carrots) or make sauerkraut from red cabbage. I encourage you to experiment.
