Sauerkraut Recipe

Sauerkraut Recipe

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.

Ingredients:

  • 1kg red cabbage
  • 70g horseradish
  • 1/2 red apple
  • 20g sea salt

To make:

  1. Chop the red cabbage (the finer the better) and fill it into a big bowl.
  2. Grate in the horseradish and apple and sprinkle with sea salt.
  3. 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.
  4. Start layering the mixture into sterilised mason jars and give it a firm push with a wooden spoon after each layer.
  5. Don’t fill your jars to the very top, leave about 1-2 inch.
  6. Use a cabbage leave to keep the sauerkraut submerged in the liquid and close the lid.
  7. 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.
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