Fermented foods Part 1 – Sauerkraut Recipe
I personally do not pay much attention to fermented foods, but since I’m becoming more aware of the importance of it, I have started experimenting with fermented foods 🙂
Here is my first recipe: How to make Sauerkraut which I also shared at my ‘Get RAWganized for Winter’ online workshop.
2 large cabbages (I tend to mix white and red)
3 tablespoons salt per pound of cabbage
Dill, Cumin or other herbs you like 🙂
1. Remove few leaves and the stalks and shred the cabbage with a mandoline , food processor or cut by knife (save the leaves and stalks as you’ll use it for later)
2. Then in a large bowl, mix the salt with the shredded cabbage. Massage well with clean hands until the cabbage is completely wilted. It takes approx. 12 minutes
3. Pack the cabbage into the sterilised glass jars, pressing down each new layer as you go. When all the cabbage is in, make sure it is completely covered by the salt water it gives off.
4. Place one leaf on the top and the stalk over the leaf to help you pressing down and getting rid of the air (this is important as otherwise the cabbage may mould). Then close the jar by pressing on the stalk.
5. Place somewhere dark and warm for 3 to 6 weeks. The amount of time needed will depend on temperature. The warmer it is, the quicker it will ferment. Four weeks should be enough.
6. Remove from glass jar and rinse in cold water, then transfer to a sealed container in the fridge, ready to eat.
7. You can keep the jar in the fridge for up to 6 weeks.