Sauerkraut
Sauerkraut is fermented raw cabbage that has been fermented by lactic acid bacteria. Don’t panic! Its good gut bacteria that our bodies need and thrive from due to the probiotics in it that can improve your overall gut health and aid digestion.
To Make Sauerkraut:
- Prepare the cabbage by removing the outer layers and then remove the core; before slicing thinly. Use any cabbage of your choice – but white and red ones taste really good.
- Mix the cabbage with some salt – about 1-2tbsp depending the size of the cabbage. This helps to release its natural juices. Really squash the cabbage and salt through your fingers so it is all well massaged. IF you wanted to added flavourings such as spices – now is the point of adding. Turmeric, caraway seeds, cumin seeds and coriander seeds all work well.
- Pack the cabbage into a sterilised jar and pour over the juices so that the cabbage is submerged. Seal the jar and pop into a dark kitchen cupboard.
- the fermentation takes about 5-7 days, but personally tastes the best from day 10. The bacteria eats up the sugars in the cabbage, producing beneficial acids that then preserve it. Love a bit of science!
This keeps in the fridge after its been opened fro a few weeks.
When choosing the salt to use I recommend a Himalayan salt if possible. You want as minimally processed sodium as potable so it remains an organic mineral of benefit.