Sauerkraut

We want you to try lactofermentation! We know it can sound intimidating, but it really couldn't be easier and once you understand the process the world is your oyster! This sauerkraut recipe is really simple, and totally customisable - add any herbs and spices you like, or keep it plain and add none at all!

Sauerkraut

1 kg white and/or red cabbage (1 medium cabbage)
4 t sea salt
1 t caraway
1 t black pepper
1 t inspiring spices (juniper berries, cumin seeds, coriander seeds, laurel leaves, garlic, ginger, hot peppers)
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Chop the cabbage (keep 1 outer cabbage leaf) and place in a bowl. Add salt, caraway, pepper and all other inspiring spices.

Mix well and let sit for at least 15 minutes

Transfer to a glass jar or a fermentation jar in small quantities, pressing down each time by hand or using a tamper. The liquid produced should submerge the cabbage. If necessary, use a weight.

Place the whole cabbage leaf on top of the mixture to stop cabbage leaves from being in contact with oxygen. Add a weight on this cabbage leaf as needed. Close the jar while allowing the air to exit. 

Let it stand away from direct light for 3 weeks. It will start fermenting after 3 days. Remove the weight and discard the pieces of cabbage that float on the surface, if any. 

 

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