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Sauerkraut

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Prep Time 50 minutes
Total Time 14 days

Equipment

  • 1 or more Glass Jars
  • 1 Square cloth to cover the lids of the jars
  • Rubber bands or string
  • 1 Mixing Bowl
  • Sharp Knife and chopping board

Ingredients
  

  • 1 Medium White Cabbage (about 1Kg)
  • 2 tbsp Sea Salt
  • Filtered water to cover

Instructions
 

  • First make sure everything is cleaned thoroughly with soapy water and rinsed in filtered water. Leave to air dry.
  • Finely slice/shred the cabbage, leaving out the stalk. Place the cabbage into the bowl.
  • Massage the salt into the cabbage for 8-10 minutes.The salt will bring liquid out of the cabbage.
  • Leave for 30 minutes until a pool of brine forms in the bowl.
  • Transfer the cabbage to the jar, you need to pack it in tightly and you can use a ladle or spoon to push the cabbage in.
  • Pour in the brine, adding filtered water until the cabbage is covered. Don’t overfill.
  • Place the cloth or muslin over the top of the jar lid and secure with a rubber band or string.

Notes

Each day check that the cabbage is still under the liquid, if it has risen, push it back down again. You will see after a day or so that bubbles of gas appear, this will slow down after a week or two. Once in the fridge your kraut will last for a long time as salt is a natural preservative. Warning, this tastes so good, you may need to make a bigger batch.