Easy Homemade Sauerkraut
If you haven’t tried sauerkraut before, keep in mind that it may be a bit of an acquired taste. It retains a slight crunch, and a salty, slightly vinegary flavour. Sounds yum right?! Joking aside, when paired with the right flavours sauerkraut can be a delicious addition to your breakfast, lunch or dinner. I love it with poached eggs and avocado on toast, and with good quality herb sausages in a bun. Mmmm!
- 200 g raw red cabbage
- 800 g raw green cabbage
- 1 tbsp sea salt
- Finely slice, shred or grate the cabbage.
- In a large glass bowl, combine cabbage and salt.
- For a good 15 minutes, give your arms a workout by massaging the cabbage. Eventually you will notice water coming out of the cabbage, and this is exactly what you want! When combined with the salt, this creates the brine in which the cabbage will ferment.
- Use a wooden spoon to scoop the cabbage into one large, or two smaller, clean glass jars (do not use plastic or metal!). Add a few spoons, then use the end of the wooden spoon to really press down the cabbage into the jar, stamping out any air pockets.
- Once all the cabbage is tightly pressed into your jar/s, pour in the brine.
- Take care to ensure that the brine covers all of the cabbage. You really don’t want any bits of cabbage to float to the top and become exposed to the air, as these will grow mouldy.
- If you didn’t massage the cabbage for long enough, you may find you don’t have enough brine to cover the cabbage. Don’t despair, you can make extra brine by combining 2 cups of water with 2 teaspoons of sea salt, and using this to top up your jars. Try not to overfill your jars, leave about half an inch from the top so that pressure doesn’t build up during the fermentation process, causing an explosion!
- To ensure the cabbage won’t float to the top and grow mouldy, use a small glass weight to put inside the jar, weighing down the cabbage and keeping it submerged. I use the glass lid of another smaller jar and it works a treat.
- Seal jar/s with an airtight lid, and store in a cool, dark place such as the bottom of your pantry, for 7 – 10 days depending on your taste preference.
- Move sauerkraut to the fridge and enjoy a couple of spoonfuls each day! It will last for a couple of months when made and stored correctly.