Ingredients:
1 head white cabbage
Pink Himalayan Salt
Method:
Pull off any unusable outer leaves of the cabbage.
Slice into quarters or eighthsif a large cabbage.
Finely slice or mandolin the cabbage and put in a bowl.
Sprinkle with two teaspoons of natural salt and massage it into the cabbage for a couple of minutes.
Leave for 10 minutes and repeat massage.
Tightly pack the cabbage and any liquid into a sterilised (instructions on how to do this below in tips) Kilner Jar (cliptop or fliptop).
Really push it down with your fists and the natural juices will be squeezed out.
All the cabbage must be covered in this juice to stop spoilage.
Put a cabbage leaf or a cut out piece of plastic on top of the cabbage to keep it below the juice, if requires weight this down with a small glass or jar.
Lower the lid but don’t fasten it, and leave on your kitchen surface.
Keep an eye on it and push down any cabbage that escapes!
You may see it bubbling after a day or so – don’t worry this is natural.
After five days taste it and if fermented enough for your taste transfer to the fridge to stop fermentation.
If not, leave it and check each day.
Keep it sealed in your fridge for up to three months and drink a shot of any remaining kraut juice – it’s teeming with beneficial bacteria.
Tips:
To sterilise your jars:
Heat your oven to 140°C.
Wash in very hot soapy water, place in the oven to dry for 20 minutes.
This is the very basic recipe; garlic, spices and other vegetables can be added for variety.
Browse a few online recipes and tips to broaden your knowledge and confidence.
Delicious in sandwiches and salads, in coleslaw or on its own on sourdough toast!
A Modern Baker favourite is combining Sauerkraut with grated apple, carrot, herbs and mayonnaise to create a tangy slaw to go in sandwiches or as a side dish.
Take a tablespoon of kraut juice and add two teaspoons of salt to start fermenting other vegetables like beetroot, asparagus, carrots or celeriac.
1 head white cabbage
Pink Himalayan Salt
Method:
Pull off any unusable outer leaves of the cabbage.
Slice into quarters or eighthsif a large cabbage.
Finely slice or mandolin the cabbage and put in a bowl.
Sprinkle with two teaspoons of natural salt and massage it into the cabbage for a couple of minutes.
Leave for 10 minutes and repeat massage.
Tightly pack the cabbage and any liquid into a sterilised (instructions on how to do this below in tips) Kilner Jar (cliptop or fliptop).
Really push it down with your fists and the natural juices will be squeezed out.
All the cabbage must be covered in this juice to stop spoilage.
Put a cabbage leaf or a cut out piece of plastic on top of the cabbage to keep it below the juice, if requires weight this down with a small glass or jar.
Lower the lid but don’t fasten it, and leave on your kitchen surface.
Keep an eye on it and push down any cabbage that escapes!
You may see it bubbling after a day or so – don’t worry this is natural.
After five days taste it and if fermented enough for your taste transfer to the fridge to stop fermentation.
If not, leave it and check each day.
Keep it sealed in your fridge for up to three months and drink a shot of any remaining kraut juice – it’s teeming with beneficial bacteria.
Tips:
To sterilise your jars:
Heat your oven to 140°C.
Wash in very hot soapy water, place in the oven to dry for 20 minutes.
This is the very basic recipe; garlic, spices and other vegetables can be added for variety.
Browse a few online recipes and tips to broaden your knowledge and confidence.
Delicious in sandwiches and salads, in coleslaw or on its own on sourdough toast!
A Modern Baker favourite is combining Sauerkraut with grated apple, carrot, herbs and mayonnaise to create a tangy slaw to go in sandwiches or as a side dish.
Take a tablespoon of kraut juice and add two teaspoons of salt to start fermenting other vegetables like beetroot, asparagus, carrots or celeriac.
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