DIY: Sauerkraut
Have you ever wondered how to make your own sauerkraut?
It’s no secret that I LOVE fermented foods like sauerkraut - they taste amazing and also have plenty of gut-loving benefits as they’re full of probiotics!
I also love the flavour of caraway seeds in sauerkraut. I’m using Planet Organic Caraway Seeds - they’re also great at relieving indigestion, bloating and excessive gas
Ingredients:
1 medium-sized green cabbage (I used half of one for this recipe!)
1 tablespoon of good quality sea salt
2-3 teaspoons of caraway seeds
Equipment:
A large mixing bowl
A sharp knife (or food processor for shredding)
A clean/sterilised 1L sized mason jar with a lid
Outer leaves of cabbage to weigh down the sauerkraut
Instructions:
Prepare Your Workspace: Make sure all your equipment is clean and sanitised to prevent any unwanted bacteria from interfering with the fermentation process.
Prepare the Cabbage: Remove the outer leaves of the cabbage and set them aside. Cut the cabbage in half and remove the core. Shred the cabbage into thin, uniform strips. You can do this with a knife or use a food processor with a shredding blade for convenience.
Massage with Salt: In your large mixing bowl, add the shredded cabbage. Sprinkle the salt & caraway seeds over the cabbage. Massage the cabbage and salt together with your hands for about 5-10 minutes. This helps to release the cabbage's natural juices and begins the fermentation process.
Pack the Cabbage into the Jar: Take a handful of the salted and massaged cabbage and pack it firmly into your mason jar. Use a wooden spoon or your hand to press it down to eliminate air pockets. Continue layering and packing until the jar is filled but leave about 1-2 inches of space at the top.
Use Cabbage Leaves as a Topper: Take the cabbage leaves you set aside earlier and fold them to fit inside the jar, making a sort of "cabbage blanket" on top of the shredded cabbage. This will help keep the cabbage submerged and prevent it from floating to the surface.
Fermentation: Put the jar in a cool, dark place to ferment. Check on it daily and “burp” it by unscrewing the lid to allow any gas to escape. Also make sure the cabbage remains submerged under the brine. It will bubble - this is a good sign, it means it’s fermenting! Taste your sauerkraut after a week and continue fermenting until it reaches your desired level of tanginess, which can be anywhere from 1-4 weeks.
Store: Once you're satisfied with the taste, remove the cabbage leaves. Seal the jar with a lid and store it in the refrigerator. Sauerkraut can be stored for several months in the fridge.
ENJOY!
