Easy Homemade Sauerkraut
I’m a big fan of sauerkraut and I like to make my own. Its one of those things that you may think is difficult to make but it really is so simple and not only tastes great it feeds your microbiome (good bacteria) in your gut which gives you a whole load of health benefits.
Sauerkraut or ‘sour cabbage’ is essentially fermented cabbage, thought to have originated in China more than 2,000 years ago. The process of fermentation initiates beneficial probiotics or ‘live bacteria’ and it’s these probiotics, along-with the process of fermentation which makes sauerkraut such a healthy choice.
Ingredients
2kg very firm white cabbage (any leathery outer leaves removed), cored
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)
1 tsp caraway seeds (optional)
1 tsp peppercorns
Directions
Thoroughly wash a large bowl then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
Shred the cabbage thinly. I use a food processor as it makes it easier. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. I have also put the cabbage firmly packed into a big mason jar and this works well, just remember to release the gas everyday! The level of the brine will rise to cover the cabbage a little. If using a tub cover and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments. If any scum forms, remove it and replace the cling film or lid of the jar. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result. I put mine by a radiator in the kitchen and cover it with a tea towel.
The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to 2 months.
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