It’s a cold and gloomy Sunday afternoon here in the Sunshine Coast and what better time and weather than to make some sauerkraut!
I had half a large red cabbage waiting patiently in the fridge to be picked for a meal, so my cabbage friend it’s time to be lacto-fermented!
You can use a normal green head of cabbage if you prefer but I think the red cabbage is a) sexier and b) packs a better health punch in the jar! Why’s that?
Not only do you get the goodness of a lacto-ferment good that will have your gut squealing with joy, but the compounds that give the cabbage is sexy rouge colour, anthocyanins, act as antioxidants and provide anti-inflammatory properties. Bonus!!
So here we go darlings, try this super simple krautastic recipe at home today!
1 small head red cabbage (or green)
1 1/2 TBsp natural salt (kosher salt)
1 tsp caraway seeds (optional for sensational flavour)
1. Chop your cabbage into small thin ribbons. Easiest way is to remove the outer leaves and set aside, cut the cabbage into wedges, cut out the centre stalks and dispose and then thinly slice the wedges.
2. Grab a big bowl and place the cabbage ribbons into the bowl and add the salt. If you’re using red cabbage you may want to put gloves on now (I just used a sandwich bag as a make-shift glove, otherwise your hands will look a little purple for the next few days ;-) ) Now give your cabbage a good rub down for 5-10 minutes until it’s wilted and liquid has started forming in the bowl.
4. Stuff the cabbage into a mason jar and push it down as far as possible. Tip in any excess liquid from the bowl to cover the cabbage.
5. Add a smaller jar that fits into the mason jar on top of your cabbage and press it down. Add some pebbles or weights into the little jar to keep the cabbage submerged in the liquid.
6. For the next 24 hours keep pressing the cabbage down with the little jar as far as possible. The aim is to not have any cabbage on top of the liquid surface. It should all be covered.
7. Keep the jar covered with some cheese cloth or paper towel and wrap twine around the top.
8. Keep your jar out of direct sunlight and in a cool dry place for approximately 3 days. Just check your kraut daily and give it a taste until you’re happy. You can keep fermenting it for up to 10 days.
9. Once your kraut is rockin’, pop it in the fridge with a lid and it will keep for up to 1-2 months.
Few notes about your kraut friend:
It’s ok if white scum forms on top of your kraut, this means your bacterial friend is alive! Just scrape it off before popping it in the fridge.
If mould forms (the black stuff) this is not good! Remove any black pieces of kraut or ditch the batch if you’re worried it’s gone too far.
And most importantly enjoy the amazing benefits of lacto-fermented foods!
I eat them daily and feel 10 times healthier these days. Sauerkraut is exceptionally good to eat before a meal to get your digestive enzymes fired up.
Peace & Love,
Mrs T xxx
Have you tried lacto-fermenting foods at home?