Sauerkraut – Fermented Cabbage

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Sauerkraut is a delicious, inexpensive and delicious way to preserve cabbage.

Sauerkraut is especially rich in vitamin C and probiotic bacteria. It has been traditionally used to provide sufficient vitamins during long winters when fresh fruit is not available. It was used by Captain Cook to successfully prevent scurvy on long sea voyages. In addition to this Sauerkraut is said to have many other beneficial health effects. See this Wikipedia article for details.

Sauerkraut also contains high quantities of Vitamin K, Vitamin B6, Folate, Iron, Potassium, Copper and Manganese.

Sauerkraut - Fermented Cabbage
Sauerkraut - Fermented Cabbage
Servings Prep Time Cook Time Passive Time
30sides 30minutes 0minutes 1week
Servings Prep Time
30sides 30minutes
Cook Time Passive Time
0minutes 1week
Ingredients
Servings: sides
Units:
Ingredients
Servings: sides
Units:
Instructions
  1. Remove the loose outer leaves of the cabbage, then wash.
  2. Quarter each cabbage, and remove the stalk.
  3. Shred the cabbage, I used the 1mm setting on my food processor.
  4. Put the cabbage into a large bowls and sprinkle the salt over.
  5. Massage the salt into the cabbage. Until a significant pool of salty cabbage juice forms at the bottom of the bowl and the overall volume is half what it was.
  6. Sterilise a 1 litre jar with boiling water. Ensure that the lid is intact and fits well. Allow the jar to cool. Also a jam funnel is very handy for the next stage!
  7. Fill your jar, mash down until all the air is removed and brine floats above the cabbage. Repeat until you have a full jar with no air bubbles.
  8. This bit is really important as it is essential that there is no air left in the jar. Put your jar in a bowl and mound up extra cabbage over flowing but within the rim of the jar. If your jar is not full, distribute the cabbage among smaller jars.
  9. Push down and tighten the lid. If it dribbles purple brine into the bowl then you've removed all the air. Do not reopen. If it didn't dribble then repeat the previous step.
  10. Rinse off your jar and bowl. Place the jar in the bowl. Leave it alone for at least a week. Do not interfere no matter how much the jar cries. It will basically hiss, bubble and dribble blue and then purple liquid for a few days into the bowl as the liquid is replaced by carbon dioxide. Do not open the jar and let oxygen in. Pour away any water that gathers in the bowl.
  11. After a week your Kraut is ready. However it will keep for months as long as it is not exposed to air. Once the jar is opened keep it in the fridge.
Recipe Notes

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