SAUERKRAUT


Sauerkraut

Credit: The Leftover Queen at www.leftoverqueen.com

Ingredients

To make sauerkraut, you'll need:

  • 2 tbsp of salt

  • 3/4 of a cabbage

  • large glass jar

Method

Still wondering what sauerkraut is? The quick answer is that it's a simple and surprisingly tasty cabbage concoction.

Chop a cabbage of your choice into thin slices, cover with salt and mix.

Cover your mixture with cling film and place something heavy on top to help the salt start drawing the water from your cabbage.

Leave for 10 minutes.

On your return, massage for a further 3 minutes, and finally, empty the concoction into a large glass jar.

Make sure you apply pressure with a spoon as you transfer the mixture to ensure enough juices are released to cover all your fermenting cabbage.

It helps if you keep your cabbage squashed together while you wait for the magic to happen, so I'd suggest adding something with some weight, like jar of beans (or a cooking weight) on top of your fermenting cabbage. Cover your jar with a piece of cloth.

Your sauerkraut will be ready to eat in about 3 days — but you could leave it for up to 3 weeks if your tastebuds prefer super-fermentation.


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