Delicious addition to boiled or baked potatoes, this fermented cabbage is packed with beneficial lactic acid bacteria.
- 1/2-1 litres boiled water
- pinch paprika
- 1/2 tsp caraway seeds
- 1/2 tsp coriander seeds
- 2 tbsp sea salt
- 1-2 medium carrot
- 1 medium green cabbage
- Fermentation process utilises beneficial lactic acid bacteria, but the process could be disrupted by the presence of harmful bacteria so it is important to give a thorough wash to the cutting board, the jar, utensils and hands.
- Discard any wilted, brown or dry outer leaves. Cut the cabbage into 8 wedges and remove the care. Slice each wedge lengthwise thinly.
- Peel and grate carrots. Combine cabbage and carrots in a glass or steel mixing bowl. Massage and squeeze the mixture of cabbage and carrots with your hands for about 5 min until the cabbage releases some juices. Add coriander, caraway seeds and paprika and mix.
- Pour warm boiled water into another dish and dissolve 1 1/2 tbsp of sea salt
- Pour the salted water into the cabbage and add any water until the cabbage is covered. Put a clean small plate onto the mixture to keep it down and then cover with a larger plate or a cloth with the rubber band. Leave standing in the kitchen in room temperature.
- Check every 24 hours making sure to push down any cabbage slices that are not covered by the liquid.
- Your sauerkraut will be ready after 3-4 days. You can spoon it into mason jars and keep in the fridge. The fermentation will continue in the fridge but at a slower rate.