Sauerkraut ( for 1l jar)
- 1 white/red/green/savoy/hispi cabbage (if you Keep end as a weight – don’t forget to salt it too! Approx. 1 kg)
- 2% sea salt
- Make sure that your working area is clean and free from possible raw meat / animal contamination.
- Wash your hands and make sure that all your jars and utensils are also clean.
- wash outside of cabbage
- Finely slice cabbage into colander
- Rinse well and and weigh into bowl. Record weight.
- Add 2% w/v salt (see tables – for 800g cabbage add 16g salt)
- Massage with hands until brine is created.
- If you are adding seeds etc, tip the brine into a jug so that you can add in your seeds. Then top up the jar with the brine.
- Squeeze into jar ensuring brine covers vegetables. Submerge cabbage with method of choice… top of cabbage, or plastic disc, or zip-lock bag filled with brine.
- Put on fermentation lid if you have one, or just use your bag of brine.
- Place your ferment out of direct sunlight at room temperature, sitting on a plate or tray in case the brine spills over.
- Ferment for 3 weeks.
- If you use red or savoy cabbage on its own, it can take up to 6 weeks for the cabbage to reach a nice soft-ish consistency. If you use mixed cabbages it will be ready in about 7-10 days.
- When done, remove the sterilock lid and replace it with a blank lid and refrigerate. It will last for months.