I can't believe how easy this recipe is. And I've been paying $15 a jar for sauerkraut to heal my gut! I can't eat dairy so I need to get my probiotics somehow. Luckily I love sauerkraut, must be my German heritage. I used these recipes for inspiration. And a big shout-out to Kate for inspiring me with her homemade kim chi.
1 large savoy cabbage, cut into quarters
1 tbsp pink himalayan salt / quarter
1/2 - 1tsp caraway seeds / quarter
4 clean glass jars
Remove the outer, wilted leaves.
Set aside a couple of large leaves.
Cut your cabbage into quarters - cut out the thick, white ribs and discard.
Chop one quarter finely and place in a large bowl.
Sprinkle 1tbsp salt over the top.
With your hands, massage the salt into the cabbage for five minutes or until it reduces in size and produces liquid.
Spoon your cabbage and the liquid into the clean glass jar and press it firmly down.
Fold a piece of cabbage leaf on top and press down so the cut cabbage is beneath the liquid. This prevents it getting mouldy and makes sure it ferments.
Place the lid loosely on top so liquid can bubble out as it ferments.
Repeat for the remaining three quarters.
Put the jars on to a plate and leave somewhere warm. The top of the fridge is ideal.
Wait for up to six weeks - I lasted three days with this, my first batch!
as above plus:
2 cayenne peppers
To make firekraut add one small, whole cayenne pepper to your jar.
Make the kraut as above, chop the second cayenne pepper finely and add to the cabbage just before putting it in the jar.
I made these variations:
Black lids - 1 tbsp salt each, 1/2 tsp caraway seeds in one, none in the other
Silver lid - 1 tbsp salt, 1/2 tsp caraway seeds
Funny shape - 1 tbsp salt, 1 chopped cayenne pepper, 1 whole pepper, 1 tsp caraway seeds
My favourite is the sauerkraut with caraway seeds. I haven't been game to try the fire kraut - it smells really spicy!