Basic Sauerkraut
This is my basic sauerkraut recipe. Nothing fancy just straight up cabbage and salt. If you want something with a bit more flavour then feel free to add in any herbs, spices or different vegetable combinations. The possibilities are endless. Once you get confident with the basics then experiment as your heart desires.
I find as long as you stick to these basic 'rules' you can't go wrong:
Basic Rules
Weigh your ingredients before you begin. For every 1kg of vegetables you will need roughly 1 tablespoon of salt.
Keep the vegetables submerged under the liquid. This creates an environment where moulds are less likely to grow.
Leave about an inch space at the top of the jar so the vegetables have room to move.
Weigh the vegetables down with a weight (shot glass, river stones or saucer) to help keep them under the liquid. If you do this you will not need any fancy airlocks or jars.
Keep out of direct sunlight when fermenting.
Keep your hands, utensils and fermenting vessels clean.
Let your intuition guide you. If it looks, tastes and smells right then it most probably is. You are the best judge of this.
Basic Sauerkraut
Makes 1L Jar
Gluten free, dairy free, egg free, nut free
Ingredients:
1 medium cabbage approx 1kg (green, red or wombok)
1 tablespoon sea salt or himalayan salt
Instructions:
Remove the outer leaves of the cabbage and set aside.
Roughly chop up the cabbage and place in a large bowl. The finer you chop the cabbage the softer it will be. Experiment with how you like it.
Sprinkle on a pinch of salt as you go to help draw water out of the cabbage. If you have time leave the chopped cabbage and salt sit for at least 10 minutes to help draw out more water.
Massage, squeeze and work the cabbage with your hands to release all the water.
Pack the cabbage tightly into your jar/vessel of choice. Press down hard as you go with your fists or a tamper. This again helps force water out of the cabbage.
You should have just enough liquid to cover the cabbage. If you don't you can top up with a little water but don't add too much as it may become soggy.
Cover with the outer cabbage leaves and a small weight (jar, shot glass or river stone) if you have it to help keep the cabbage submerged.
Place the lid on and put in a spot out of direct sunlight.
Leave to ferment at room temperature for 1-3 weeks or until taste is to your liking. In the first few days when most of the action occurs, periodically press down on the weights to help force more water out and keep the cabbage submerged.
Refrigerate when desired ferment time is complete and taste is to your liking.
Notes:
The warmer the temperature the faster the fermentation time. Adjust your ferment time to suit.
Sauerkraut will develop in flavour the longer you leave it so adjust the fermentation time to your liking.
