Sauerkraut

Sauerkraut

By
From
Best Kitchen Basics
Serves
4-6
Photographer
Petrina Tinslay

Sauerkraut is a very simple preparation and should be a staple of any kitchen and part of any cook’s repertoire. Full of probiotics, it is as delicious as it is nutritious, with a lovely acidity and crunch. I love to eat it as is. Traditionally sauerkraut would be cooked with Riesling and several smoked pork products, which is wonderful, but I find its raw state more delicate and versatile. Delicious with grilled meats, steamed fish or barbecued sausages.

Ingredients

Quantity Ingredient
1kg white cabbage
20g flaked sea salt

Method

  1. Remove and discard the tough outer leaves from the cabbage, then cut the cabbage into quarters.
  2. Using a mandoline, or a very sharp cook’s knife, slice the cabbage into 2–3 mm strips.
  3. Combine the cabbage and salt in a mixing bowl, pressing down a little to release some juice from the cabbage. Transfer to a sealable plastic container or mason jar.
  4. After 24 hours it will begin to bubble. After 48 hours it will produce some gas, which can be vented daily.
  5. Store at room temperature for 5–7 days, turning the container each day, to evenly distribute the juices. After 7 days it should have developed a lovely sour tang and be translucent. Store in the refrigerator.

Note

  • A spoonful of the fermented juice a day keeps the doctor away.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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