This is a basic Sauerkraut recipe from the book Real Food Fermentation by Alex Lewin. It’s a really good book to help you understand the basics of fermented foods, covering sauerkraut, kimchi, kombucha, yogurt, kefir and more.
For my sauerkraut I used white (you could also use green cabbage) and red cabbage and sea salt, that’s it! It helps if you have a food processor with a slice blade, because chopping cabbage by hand is incredibly boring.
INGREDIENTS
450g White Cabbage
450g Red Cabbage
4 tsp Sea Salt
EQUIPMENT
Food processor with a slice blade or chopping board and sharp knife
Large mixing Bowl
1-quart (950ml) mason jar or similar large jar with a tight fitting lid
METHOD
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Remove the outer leaves of the cabbage, slice in half and then in half again. Remove the hard inner core. Do this with both the red and the white cabbage. It’s helpful to weigh the amount of cabbage you will need before shredding.
Shred the cabbage in the food processor or slice on a chopping board.
Layer some of the shredded cabbage in a large mixing bowl and sprinkle 1 teaspoon of sea salt over the top. Layer some more cabbage on top and sprinkle on a teaspoon of sea salt. Repeat the process two more times. This helps to evenly spread the salt amongst the cabbage.
With clean hands firmly massage and squeeze the mixture of cabbage and salt until you are able to squeeze liquid out of the cabbage. This may take anywhere between 1 and 10 minutes.
Take a clean mason jar – I rinsed mine with a little apple cider vinegar but you don’t have to, just make sure your jar is nice and clean. Next spoon your cabbage mix into the jar and press down firmly with clean hands.
Close the lid of the jar and place in a cool, dark place, if possible (between 10 and 25 degrees C).
THE FERMENTATION PROCESS
Check your sauerkraut every day or two. Press the cabbage down with a clean spoon until the liquid rises to the top. After a few days it should start to get bubbly and after a few more days it should start to smell and taste sour.
You can start to eat the sauerkraut any time you like but its usually ready after 4-5 days, or you can leave it up to a month to ferment. Once you are happy with the taste arrest the fermentation by placing it in the fridge. Note that young sauerkraut is crunchy and old sauerkraut is stronger in taste.
Sauerkraut is best eaten raw and you don’t need to eat a lot of it in one sitting in order to get the probiotic benefits.
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