Free vegetable serve
Best Choice Recipe
Sauerkraut is one of our gut health super foods.
Prep : 30 min
Leave to stand for 2 weeks
Ingredients
- 1 Medium Head of Cabbage
- 10ml (2 tsp) salt
Instructions
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Chop or shred cabbage and sprinkle with salt.
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Knead the cabbage with clean hands, or pound with a potato masher for about 10 minutes, until there is enough liquid to cover.
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Stuff the cabbage into a class jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
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Cover the jar with a tight airlock lid.
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Culture at room temperature (18-20°c is preferred) for at least 2 weeks until desired flavour and texture are achieved. If using a tight lid, “burp” daily to release excess pressure.
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Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage.
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The sauerkraut’s flavour will continue to develop as it ages.
VARIATIONS:
Prior to culturing, you can also mix 1 part other vegetables or ingredients (shredded carrots, apples, etc.) with 5 parts cabbage to vary the recipe.
