Sauerkraut is made from cabbage and any of the varieties can be used. The red cabbage is fun to work with as the colour is so vibrant. On its own it makes a very red sauerkraut, but when it is mixed with the green cabbage, the colour fades to pink. Green cabbage used on its own will make a very pale colour.
There is no need to add anything to the sauerkraut making process except salt. The lactic forming bacteria are already present on the cabbage itself. As a rule if you want your sauerkraut to stay crisp and crunchy then add more salt. If you would like your sauerkraut to go soft and mild, then use less salt.
- Shred the cabbage very fine
- Place in a large bowl and work with your hands to release the juices.
- Sprinkle on a bit of salt at intervals to help draw out the juices.
- Pack tightly into a wide mouthed glass jar
- Keep the cabbage submerged by placing some scrunched up outer cabbage leaves into the jar to keep the cabbage submerged under its own liquid.
- Let it stand at room temperature for up to 5 days and pour all the sauerkraut juice and bottle it for a wonderful pick me up tonic. Keep the sauerkraut in the fridge and if there is some mould growing on top of the sauerkraut then discard this as underneath will be quite healthy still.