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Recipe for Sauerkraut

  1. Choose good salt high in minerals.\
  2. Massage and bruise.
  3. Cabbage fibre walls start collapsing (becoming limp)
  4. Check again for salt after 1 hr.
  5. Add your herbs or flavours. Carraway, cumin.
  6. Bottle the sauerkraut – Make sure all leaves are submerged (or you’ll get mould.)

Air is the enemy. If possible weigh it down with weights, pebbles, whatever works.

Keep pushing down until you feel all bubbles and air are out.

Then close lid. You can leave at room temp for a day or so, then into fridge.

Best to allow fermentation for 3 – 5 days.

For longer storage, consider sterilising jars and sealing bottles (water bathing?) If the lid doesn’t ‘pop’, then you can leave the sauerkraut indefinitely.

Enjoy! Vera Meyer