When life gives you cabbage, make sauerkraut!
During the fermentation process, the cabbage and salt produce beneficial probiotics linked to improvements in immune, cognitive, digestive and endocrine function.
- 1kg red cabbage
- 70g horseradish
- 1/2 red apple
- 20g sea salt
- Chop the red cabbage (the finer the better) and fill it into a big bowl.
- Grate in the horseradish and apple and sprinkle with sea salt.
- Mix and massage the mixture until a lot of liquid starts gathering at the bottom of the bowl or let sit for 30 minutes for the salt to do the job for you.
- Start layering the mixture into sterilised mason jars and give it a firm push with a wooden spoon after each layer.
- Don’t fill your jars to the very top, leave about 1-2 inch.
- Use a cabbage leave to keep the sauerkraut submerged in the liquid and close the lid.
- Keep the jars at room temperature for two days, then move them to a cooler place like a basement or hallway and let it ferment for 4-6 weeks.