Sauerkraut

Sauerkraut

By
From
The Tivoli Road Baker
Makes
1 500 ml jar
Photographer
Bonnie Savage and Alan Benson

It should come as no surprise that we love to ferment things. In sauerkraut, fermentation transforms the texture and flavour of cabbage, providing a slightly sour taste that brings everything alive. Sauerkraut works well with rich meat dishes; we use it at the bakery on a pastrami sandwich, and I love to keep a jar in the fridge at home to serve with roasted meats or to use in cheese toasties.

Ingredients

Quantity Ingredient
675g white cabbage
3/4 tablespoon table salt
1/4 teaspoon caraway seeds, lightly toasted

Method

  1. Remove the stem of the cabbage, then roughly chop the leaves into 1 cm (½ in) thick strips. Place the cabbage in a large bowl then sprinkle over the salt. Mix the salt through, massaging it into the cabbage for around 10 minutes. The cabbage will start to turn pale and release some liquid. Add the caraway seeds and toss them through to thoroughly combine.
  2. Drain the cabbage, reserving the liquid. Pack the cabbage into sterilised jars, pressing down so it’s very tightly packed. Pour over the released liquid, ensuring it covers the cabbage – any cabbage not covered will spoil. If you don’t have enough juice, add water to cover.
  3. Seal the jar and leave to ferment at room temperature. After three days, remove the lid and push the cabbage down to compress it further and ensure it’s still covered with liquid. Leave it for another 2–4 days, depending on the weather. It will ferment faster in a warmer environment; a total of five days would be fine in summer, and up to seven days in winter. After this initial fermentation, store the sauerkraut in the fridge to slow down the process. It is now ready to eat, but will last for several months in the fridge, developing a stronger flavour the longer it’s stored.
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