Sauerkraut
Prep time: 8 hr 20 min
Cook time: 0 min
Servings: 20
Learn how to ferment your own sauerkraut at home. This is a classic recipe but you can tweak it to suit your tastes and other veg or seeds in there. It might take a while to ferment but it's really delicious so I think it's worth it.
Ingredients
- 1 head green cabbage
- cooking salt (kosher)
- 1 tbsp caraway seeds
Directions
- Cut the cabbage in half, remove the core, then slice thinly.
- Weigh the cabbage, then weigh 20g of salt for every 1kg of cabbage.
- Working in batches, sprinkle the salt evenly over the cabbage and then massage it in well. Let it rest for 30 minutes.
- Next, add the caraway seeds and mix well.
- Pack the cabbage mixture into a glass or ceramic jar and cover it. Leave it in a cool, dark spot to ferment for 3 weeks, making sure you let any gas out daily to avoid an explosion.
- After 3 weeks, it's ready to eat. At that point, store it in the fridge and enjoy!
Recipe notes
500 hours equals 3 weeks.