Preparation time is 20minutes
Total time is 20minutes
Serve is for 2 jars
Difficulty level: 2 out of 4
2 Ingredients
- 1.20kilograms red cabbage
- 2tablespoons sea salt flakes
Description
Cabbage and salt are all it takes to make this fermented food. Use sauerkraut in sandwiches and potato salad, or stir it through mashed potato or soup.
Instruction tip
Variation:Instead of kale, use other greens such as baby spinach, baby rocket leaves or chopped broccoli.
Method
Step 1 of 4
Wash cabbage and discard any damaged leaves. Reserve 2 outer leaves, then remove core and finely shred remainder. Weigh shredded cabbage to ensure you have 1kg.
Step 2 of 4
Place cabbage in a large bowl and sprinkle with salt. Using clean hands, massage and scrunch cabbage until it starts to release its juices. Set aside for 30 minutes. Repeat massaging and scrunching until cabbage has softened and brine is dripping from cabbage.
Step 3 of 4
Pack cabbage into 2 x 750ml jars or 3 x 500g jars, then using end of a rolling pin or wooden spoon, firmly push down to compact, leaving a 5cm space in tops of jars.
Step 4 of 4
Fold and place reserved cabbage leaves in tops of jars to ensure shredded cabbage is submerged in brine. Seal with lids and leave jars in a cool, dark place at room temperature to allow cabbage to ferment for 3-12 days, releasing gases and tasting a little every day until sauerkraut is fermented to your liking. Store, covered, in the fridge until ready to use.
Instruction tip
Tip:Cabbage releases gas as it ferments, so occasionally open the jar lid to release the pressure, which prevents the jar from exploding.
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