Sauerkraut, which translates to ‘sour cabbage’, is a fermented cabbage side dish. Its tart flavour pairs perfectly with a variety of meats such as beef and game birds. It is fairly simple to make, with two basic ingredients
Equipment
Cooking Instructions
Download PDFWash the cabbage well. Remove any damaged outside leaves. Quarter the cabbage, core it and then fi nely shred each quarter.
Mix the cabbage and salt together in a large bowl. Using your hands, scrunch the cabbage with the salt until you begin to feel the juices being released. Continue for a few minutes.
Pack a little at a time into the Kilner jar and press down hard using your fi st (this packs the kraut tight and helps force more water out of the leaves). Fill the jar approx. 80% full to leave room for liquid that will come out of the cabbage as it starts to ferment.
Place a clean weight on top of the cabbage (a small jar or container fi lled with water works well). This weight is to keep the vegetables submerged under the brine.
Sit the jar on a plate just in case some brine escapes while it is fermenting. Place on a counter top and allow to ferment for at least 5 days. Ideally leave it for 10 days to 2 weeks.
As you consume the sauerkraut, make sure the remainder is well covered in brine by pushing the vegetables under the brine and sealing well. It will keep for months, the flavour develops and matures over time. Once you have opened it, it’s best to keep it in the fridge where it will last for months.
