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Darren Robertson
@darrenrobertsonfood

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How to make… Sauerkraut 1 cabbage Salt (About 3% of the weigh of the sliced cabbage) 🫙🫙 Pick away the outer leaves of the cabbage, and reserve for later. Cut the cabbage into quarters and remove the core, then shred into thin slices. Place the cabbage into a large bowl then add the salt. Give the veg a really good mix. The trick here is to mix it fairly vigorously so you mix in the salt and slightly break the cells of the cabbage which will release it’s natural juices. leave for 15- 20 minutes for the salt carry on doing it’s thing. Grab a clean jar or 2, give the liquid a little taste, if it tasted a little bland you can add a little more salt. At this stage you can add another spices to flavour the kraut, roasted coriander, fennel, cumin, juniper, mustard seeds all work a treat. Take the veg and stuff it into a glass jar, as you push it in you’ll notice more liquid being released. Fill it all the way to the top. Ensuring the liquid covers the cabbage. Now one of the outer leaves from before, fold it up and place it on top. This will hold down the kraut when you close the lid. Leave it on your bench(ideally out of the sun to ferment. During the fermenting process be sure to open the lid every 24 hours to release the build up of gas.(Do this in the sink or outside for the first few days!) Once you’re happy with the strength of the kraut, pop it in the fridge ready for that next little snack. Ours usually takes about a week to ferment. Cabbage: @newbrightonfarmersmarket Salt: @olssonssalt #sauerkraut #fermentation #athome #cabbage #cookingwithkids