Making sauerkraut

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Sauerkraut, sounds soooo delicious. I lived in Germany for four years where I managed to avoid sauerkraut completely, the very sound of the word put me off, and what is actually is, fermented cabbage, yum, put me off too. 

Years later and I'm all mad into fermented foods, kefir and sourdoughs and have been making kimchi, a korean version of this magic, probiotic food, which is also insanely yummy. This is my first foray into sauerkraut. When a pal gave me a gorgeous head of organic red cabbage and some carrots, I figure, now is the time. So I made it, it's easy and it's now bubbling away nicely in the cupboard. 

I used half a large head of cabbage, shredded, or slice it thinly, tip it into a large plastic bowl and sprinkle lightly with salt as you go. Keep doing this and then add a grated carrot or two. Now get a big rolling pin and think of something that makes you angry and pound the bejeesus out of the cabbage for 5-10 minutes until it releases lots of juice. Get a kilner jar and pack the mixture into this, ideally there will be some space to squash in a small jar or saucer, to weigh it down inside and get the juices flowing, so to speak. Easy squeezy. 

Sauerkrat is grear with cheese or just grab a mouthful anytime, it's full of crunch and flavour and incredibly good for your gut flora. Try it and then go nuts varying the flavours with caraway seeds and juniper berries รก la monty python

 

 

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