Soups & Stewsdeliciouslyella
Simple Sauerkraut
We fermented our own sauerkraut in the office recently and it was such a huge success. Its delicious, tangy flavour makes it the perfect ingredient to serve with salads, sandwiches or stews. Give it a try and let me know what you think!
👥 10 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●bowl
📝 Preparation Steps
1
Sterilise your glass jar in boiling water.
2
Clean the cabbage well, before slicing it into thin pieces (a grater or mandoline is great for this step).
3
Place the cabbage into a bowl, and mix through the salt.
4
Massage the salt into the cabbage for roughly ⏱️ 5 minutes, before leaving for ⏱️ 5 minutes.
5
Repeat the process until the volume of the cabbage has reduced quite dramatically and a liquid has formed.
6
Transport the cabbage and liquid into the sterilised jar, mixing through the black peppercorns. You want to try to ensure all of the cabbage is submerged under the brine (liquid) - you do this by weighing the cabbage down with a weight.
black peppercorns2 teaspoons
7
Once all of the cabbage is in the jar and the weight is on top, close the lid of the jar and leave to ferment in a cool, dark place for 10 days.
8
Check the cabbage everyday and open the jar to “burp” the substance, releasing any gasses that have built up.
9
After 1 day, if the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 200ml of water and add enough to submerge it.
10
After 10 days, taste the fermented vegetables and place in the fridge if you are happy.
11
You can leave the cabbage to ferment from 2-6 weeks, so taste as you go along and place into the fridge when you are happy with the taste - the cabbage will become more sour the longer it is left to ferment.
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