Homemade Sauerkraut (makes 3-4 cups)
1 large organic green or red cabbage, cored and chopped finely
2 tablespoons of sea salt
(you can use 1/4 cup of whey in place of one of the tablespoons of sea salt if you prefer)
feeling adventurous? add a tablepoon of caraway, fennel or coriander seeds.
1 or 2 outer leaves of the cabbage (washed)
place cabbage in a large bowl
add the salt and mix through (I let it sit for an hour, this softens the cabbage and starts releasing the juice, makes mashing a little easier if you are using your hands)
mash the cabbage to release the juices (I squeeze it between my hands or knead it like I am making bread), do this for about 10 minutes to release all the juices.
add the seeds if you want to use some and mix through
transfer to a glass jar with a wide mouth and a seal-able lid.
press the cabbage firmly into the jar until the juice is covering all of the cabbage and there is no air caught.
fold a cabbage leaf and place it on top to hold down the cabbage.
cover tightly with a lid, keep it at room temperature for at least 7 days (place the jar in a bowl or dish as it may leak slightly during the fermentation process)
after 7 days you can pop it in the fridge.
I hope you enjoy making sauerkraut as much as I do! I would love to know how you get on with this recipe, so please share in the comments below xxx
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