Homemade sauerkraut

Homemade sauerkraut

• 1 medium sized green cabbage

• 1 1/2 tablespoons of salt getting the salt ratio is very important, so around 1 tbsp per 800 grams of cabbage.

• 1 tablespoon of caraway seeds or fennel seeds

• one small grated beetroot (about 3/4 of a cup)

• can add a sprig or two of fennel finely chopped

• 2 canning jars or one large mason jar

• a weight (stone or marbles anything to weigh down the mixture)

• cloth for covering the jar (cheesecloth etc.) • rubber band or twine for securing the cloth

Using a chopping board, a knife and a large mixing bowl. Cut cabbage into quarters then finely slice into thin ribbons, remove any wilted outer leaves.

Combine the cabbage and salt into the large mixing bowl and squeeze and massage for 10 minutes! This is quite fun to watch the amount of water the cabbage releases.

Then add your seeds/herbs and beetroot - adds flavour and colour!

Give your jars a good clean with hot water, good for the frementing process, helps create a clean environment so the beneficial bacteria can thrive!

Pack the mixture into the jars, I use tongs and create an even amount in both jars and split the juice evenly into both jars.

The most important part of this fermentation process is making sure the cabbage remains submerged under the liquid! So thats why you put in a weight, you want to check on it once every day or so. Press down on the weight, make sure it is still submerged and no cabbage is breaking to the surface. Bubbles are a good sign!

Cover the jar with cloth and rubber band and leave in pantry. Ferment for 10 days or more! But around 2 weeks to really get the benefits! If you see mould, skim it off the surface immediately and don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

The sauerkraut is a fermented product so will keep for at least two months or longer! Once ready to eat, secure jar with a lid and store in the fridge! Enjoy!