Ingredients
- <ul><li/><li>MAKES 1 X 1-LITRE JAR
- 500g organic white cabbage, very thinly sliced or grated
- 4 teaspoons sea salt
- You will need a 1-litre glass Le-Parfait-style jar with a rubber seal, sterilised
This is probably one of the most well-known fermented foods in the world. My version is easy to make and can be ready to eat in less than a week. The vegetables retain their crunch and don’t have the vinegary liquid that is ever-present in so many shop-bought varieties. Sauerkraut makes a delicious accompaniment to a wide range of dishes, and a spoonful is an excellent addition to many salads and sandwiches. Tip: Do try to use organic cabbage if you can find it. Non-organic may contain chemicals that could interfere with the fermentation process. It is important that the cabbage is really tightly packed in the jar. You will need to use a little force to press everything in. Do ensure the cabbage is completely submerged in the jar. It needs to be completely covered in liquid to ferment.
Place the cabbage and salt in a large glass or ceramic mixing bowl and toss together using your hands so that the ingredients are really well combined. Gently squeeze the cabbage, to encourage it to start to release some of its water. Pack into a 1-litre jar, pressing down well so that the cabbage releases more water.
The cabbage should now be sitting under a small layer of water. It needs to stay completely submerged to ferment and not go bad, so you may need to put a small dish or weight (glass or ceramic only, not metal) to sit in the top of the jar, leaving the lid off for a couple of days, to get it started.
If fermentation doesn’t happen instantly, the cabbage will stay submerged after a couple of days weighted down.
Fasten the lid as soon as the cabbage stays submerged unaided – this could be straight away, or after two-five days. Set aside in a cool, dark place for one week to ferment, after which it will keep, unopened, for up to three months. It will turn a light brown in colour as it matures.
Once opened, store in a cool, dark place and eat within a month.
To make sauerkraut with fennel and caraway, add one grated bulb of fennel and two teaspoons of caraway seeds to 350g grated white cabbage and four teaspoons of salt, following the above method.
