Sauerkraut is made from cabbage and any of the varieties can be used. Drumhead, Savoy and Red cabbage are all good for turning into sauerkraut. 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 and long.

•        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 then add some caraway seed.

•        Pack tightly into a wide mouthed glass jar and make sure the cabbage is swimming in its own juice.

•        Keep the cabbage submerged by placing some scrunched up outer cabbage leaves into the jar as no cabbage should float over the top of the cabbage juice.

•        Let it stand at room temperature for 5 days, then pour off the excess 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.

 

If you don't eat from the sauerkraut regularly, say at least once a week or so, you will find the white mould growing on top.This is to remind you to eat it more often! Sauerkraut is very beneficial when you are eating a cooked meal as it contains digestive enzymes that will help you to digest and assimilate the nutrients from your food.

 

If you would like to learn how to make this and other lactic ferments, then get in touch with me for the next Sourdough and Lactic Fermentation workshop in 2011.

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