So easy, done in 1 hour, makes enough for a month, and the whole family will love to help you.
- Ingredients. 1 organic green / red Cabbage or Savoy Cabbage.
- Plain salt, filtered water.
- For a 1.5kg cabbage use 2 tablespoons ground unrefined sea salt.
- 1 litre Agee jars are good or a large pickle jar with a plastic lid.
Your Cabbage has a lot of good enzymes on the outer leaves that help with the fermentation. So remove only the 1st leaves. Keep these aside. Make sure your cabbage is organic and do not wash it.
Always cut a whole cabbage. Plan to use it all, as cabbage that is already cut will have started an oxidation process, which is not healthy for your Sauerkraut. The necessary water for your brine is held within your cabbage, so keep it whole until you shred it
Shred your cabbage with either a slicer / mandolin or with a food processor. Take out the hard core at its base. The thinner you slice your cabbage the easier it will ferment.
In your bowl sprinkle your Cabbage with the sea salt and toss well. Use your clean bare hands as these contain beneficial enzymes too. Leave to rest for about 10 minutes. This will soften it.
Now massage the cabbage squeezing it with your hands wringing out the juice. Keep going for 5 minutes till there is at least ½ a cup of juice. Remember if you are only doing ½ a cabbage your quantities will be less.
This can be made in wide neck jars (I use ½ litre jars). This recipe will give you 3 ½ litre jars.
Pack your cabbage 1 good handful at a time into your jars. Make sure you pack it down firmly, using a round piece of wood ie recycle an old rolling pin. Pack your jar to just over ¾ full. Place 2 of your left over cabbage leaves on top and press firmly into the top of the jar. This will act as a weight. Sit your lid on with one turn, do not screw down.
Rest your Sauerkraut on the pantry bench or on a bench away from direct sunlight. After 5 days it can be eaten, but will still be a little sweet. The longer you leave it the more fermented it will taste and become. Some fermentations can be as long as 3 months.
Once you have the flavour you like you can then store in the fridge until you eat it.