Sauerkraut Recipe 

Method

1. It’s important to ensure all of your equipment is sterilised prior to use. Rinse bowl, chopping board, knife and jar with boiling water.  Make sure that your hands, and all equipment coming into contact with the cabbage, are very clean. 
2. Shred the cabbage thinly – a food processor can be helpful. Then transfer for shredded cabbage to a bowl.
3. Add salt to the cabbage mixture and use your hands to massage the salt into the cabbage for around 5-10 minutes (until there plenty of liquid forms. If you don’t notice any liquid forming, you may need to add more salt). 
4. Transfer the cabbage mixture into a glass jar and press down firmly with your hands (the idea is to eliminate as many air bubbles inside the jar as possible). You want to ensure all of the cabbage is covered in liquid (you may need to place something heavy on top of the cabbage to keep it submerged in liquid e.g. a smaller glass jar). 
5. Cover the jar with a lid and leave in a dark place at a cool room temperature for at least 7 days.  For maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks, tasting as you go.
6. Check the cabbage every day or so, releasing any gases that have built up as it ferments, and give the cabbage a stir to release the bubbles (you will notice a smell when you release gases. This is completely normal.).
7. The cabbage will become increasingly sour the longer it is fermented, so taste it frequently. When you like the flavour, transfer it to the fridge and enjoy! You can then experiment by adding e.g. cumin or fennel seeds or mix the cabbage with another vegetable like carrots.

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