When I was overseas traveling, I discovered Sauerkraut! Who knew fermented cabbage and a bit of salt could taste so good! It is delicious with pork – but also yummy alongside other meals or layered on a sandwich!
Fermented sauerkraut contains great probiotic benefits – without beneficial bacteria out human digestive system can become suspectable to parasites or yeast. Sauerkraut can help combat this by proving a high density source of a wide range of live baceteria which assist the digestive process! It also is high in Vitamin A and C and has anti-inflammatory properties!
Enough about the goodness of sauerkraut, grab a mason jar, a cabbage and a bit of salt and enjoy yourself a spoon of healthy deliciousness!
- Half a large head of cabbage (mine was about 1.4kg)
- 1.5 tablespoons of sea salt
- Remove the outer leaves and slice up your cabbage and place in a large bowl.
- Sprinkle the salt over the cabbage and begin to massage with your hands by squeezing the cabbage.
- Do this for about 5-10minutes and the cabbage should become limp and watery.
- Pack the cabbage into a jar and pack it down. Pour any liquid from the process into the jar aswell.
- Place part of the outer leaves over the cabbage, grab a jar and fill with rocks or something heavy to weigh it down, place the jar in the nape of the jar on the cabbage (to assist pushing it down).
- Cover the mouth of the mason jar with a tea towel and secure it with a rubber band.
- Over the next 24 hours, press down on the cabbage every so often with the jar.
- If after a day, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough so the cabbage is covered.
- Ferment the cabbage for at LEAST 3 days, leaving at cool room temperature.
- Taste test it after 3 days — if the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. (You can also allow the sauerkraut to continue fermenting for 10 days or longer). As the recipe is fermented it will last a few months in the fridge!
- Enjoy 🙂