Simple sauerkraut
- Side
- Easy
- Makes 1
- 20 minutes
PT20M
Kimchi has been getting a lot of love lately. Now Karen Burns-Booth shines a light on how to make sauerkraut, its humble cousin. Discover how to make this tasty fermented cabbage that can be used in a range of recipes or as a side dish.
Method
1
Trim, core and finely shred the cabbage and then mix it with the salt in a large bowl. Start to squeeze the cabbage with your hands. This breaks up the cellular structure of the cabbage and helps it to start fermenting quicker
2
Transfer the cabbage to your pot, jar or bowl and add the spices between the layers of shredded cabbage
3
Lay a whole cabbage leaf on top of the shredded cabbage and pack it down as tight as you can
4
Cover the crock with a sheet of muslin and sit a weight on top. Cover with a lid if you have one – but NOT an airtight lid
5
Allow it to ferment for 3 to 4 weeks, checking it periodically; if the cabbage is not submerged under liquid, add a little salt water to the pot – the cabbage must be submerged under liquid for the recipe to work
6
If any scum appears on top of your sauerkraut, just skim it off
7
When the sauerkraut has collapsed and has become soft, decant it into clean jars and keep in a cool place for up to a year
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Simple sauerkraut
