It is a simple process – start well ahead of time to allow a few weeks for full fermentation.
You will need:
1 x 2 litre glass jar with lid (or a combination of smaller ones)
1 whole cabbage
3 tblspns of sea salt for every 2kgs of shredded cabbage
Wash jars and sterilise (see notes below)
Wash cabbage and remove the outer leaves. Keep these for filling the top of the jar.
Cut in half, remove the core and discard. Finely shred the remaining cabbage.
Place 2kgs of shredded cabbage into a wide based saucepan or bowl, sprinkle with 3 tblspns of salt and lightly pound down for several minutes with a wooden mallet (I use my cocktail muddler) until you get juice and cabbage is changing its texture.
Spoon into your jar and press down so that the top is covered with liquid. (Keep pressing to release the juices). Press in the larger outer leaves, folded loosely to fill in the gap. Close lid.
Keep in room temperature for 1-2 weeks for fermentation to take place. During this process, you may need to open the lid to remove excess gasses. After that, it should be stored in the fridge and will keep for many months.
After 2 weeks in the fridge, you can start to eat the sauerkraut but keep in mind that flavour and texture improves with age.
No need to drain or rinse. Eat it as is. Yumm
Options for Sterilising Jars:
- Wash jar and lid and boil in a big pot of water for 5 minutes. Using clean tongs, carefully lift out and allow to drain on a clean tea towel.
- Wash jar and lid in the dishwasher on a regular cycle.
- Wash jar and lid and dry in a 120deg oven for 10 minutes.