Sauerkraut
2kg very firm, pale green or white cabbage, cored
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt) (15g per 500g)
1 tsp caraway seeds
1 tsp peppercorns
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt) (15g per 500g)
1 tsp caraway seeds
1 tsp peppercorns
Thoroughly wash your hands and a large tub or bowl and rinse with boiling water from the kettle.
Shred the cabbage thinly
Layer the cabbage and the salt in the tub or bowl and massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat.
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. The level of the brine will rise to cover the cabbage a little.
Cover the tub 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 2-6 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine.
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 six months.
Shred the cabbage thinly
Layer the cabbage and the salt in the tub or bowl and massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat.
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. The level of the brine will rise to cover the cabbage a little.
Cover the tub 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 2-6 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine.
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 six months.