SAUERKRAUT – FERMENTED CABBAGE
Sauerkraut is fermented cabbage. During the fermentation process live bacteria are produced and these live bacteria are beneficial probiotics for your digestive system. Probiotics help balance the bacteria in your digestive system, by introducing friendly bacteria which your gut likes. Sauerkraut is a good form of dietary fibre. It also contains Vitamins C and K and the Minerals Potassium, Calcium and Phosphorus.
You will need a sterilised jar with a lid and weight which fits inside the jar. I sterilise these by putting them in the dishwasher with no dishwashing tablet.
You can use any type of cabbage, usually I make it with Red Cabbage, but this time I made it with Organic Green Cabbage.
- 2 heads of Organic Cabbage (mine were quite small)
- 2 teaspoons of Sea Salt
- Other flavourings for example Caraway Seeds or Black Peppercorns. I used a liberal sprinkling of Black Peppercorns.
Cut the Cabbage finely with a sharp knife. If you use a food processor it is too small and goes mushy!
Put the Cabbage into a large plastic bowl and sprinkle the salt over it and mix though.
I use the end of a rolling pin to pound the Cabbage. This takes a while as you need the Cabbage to release its juices. The salt helps with this. You need enough juice so that when you put it in the sterilised jar, the Cabbage is covered with juice.
Pack your Cabbage into your sterilised jar, packing it down well as you fill the jar. Once you have put all the Cabbage in, pack it down and place your weight on the top of the Cabbage to make sure the juices are over the top of the Cabbage.
Close the lid and put it in a dark place for 4 days. Each day open the jar to release the gas building up in the jar. It will bubble up and you will know that it is working.
After 4 days, it is ready to eat. Put in the fridge, this will stop the fermentation process.
Enjoy – it is lovely with cheese, german style sausages and mustard, cold meats, with a salad and just on its own.
