Sauerkraut

Sauerkraut

By
From
Chefs Eat Toasties Too
Makes
750 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
1/2 savoy cabbage (about 750 g), thinly sliced using a mandoline or sharp knife
10g salt flakes
2 teaspoons caraway seeds

Method

  1. Place all the ingredients in a large glass bowl. Using clean hands, toss and massage the cabbage to evenly distribute the salt. This will also start to break down the enzymes and release water. Continue to mix the cabbage for 5 minutes, then cover the bowl and leave to stand for 20 minutes at room temperature.
  2. Pack the cabbage into a sterilised 1 litre capacity glass jar. Pack the vegetables firmly into the jar using clean hands or a spoon. There should be enough naturally extracted liquid to cover the cabbage but, if not, just top up the jar with boiled and cooled water.
  3. Weigh the cabbage down with a clean ceramic or stone weight and leave, uncovered, at room temperature. Seal with a lid as soon as fermentation starts – this could be straight away or after a couple of days. You can tell it’s ready for the lid when the cabbage stays submerged after the weight is removed.
  4. Set the jar aside in a cool dark place to ferment, The sauerkraut will be ready after 1 week and will keep for up to 6 months. Once ready, store in the refrigerator and use as required.
Tags:
Toasties
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