OK so I know this is not one of my most glamorous blog posts.... but... there are so many health benefits to fermenting veggies at home. It's not something I have been doing too long just yet and I haven't ventured past fermenting cabbage. But I love sauerkraut and it is an excellent natural probiotic. I strongly believe that if we look after our gut, every other aspect of our health will improve as a result. The other piece of equipment that I have found is necessary for my sauerkraut making is a Pickl-It fermenting jar which I bought from Kitsa's Kitchen and since then, I have not had any problems making sauerkraut. Everytime I make sauerkraut, it still amazes me just how much the cabbage ends up shrinking and therefore fitting into that jar!
* I used a 750ml Pickl-It jar
- 800g cabbage (I used a mix of red and white cabbage)
- 2tbsp good quality salt (I used Murray River salt flakes)
- Optional - 1 large carrot, grated
1. Shred your cabbage finely - I used the thin slice setting on my V-slicer to achieve a nice uniform result. From your shredded cabbage, remove any thick pieces and discard.
2. Put the cabbage into a couple of large glass bowls and spinkle with salt. Allow to sit for a few hours - in this time, you will see the cabbage shrink in volume and the salt will draw the brine out of the cabbage which you will see collect in the bottom of the bowl. Every now and then, give the cabbage a toss to distribute the salt.
3. After a few hours, begin to compress the cabbage with your hands, drawing out more brine. Once there is enough brine to cover the cabbage, mix in the grated carrot (if using) and then tip about a quarter of the cabbage and brine into the Pickl-It jar. Using the Dunker which came with your jar and a rolling pin, compress down the cabbage in the jar to remove any air bubbles. Repeat the process until all the cabbage is in the jar. Leave the Dunker in the jar as this will help to submerge any cabbage which may be floating on top. The brine should come up at least a couple of centimetres above the surface of the cabbage. Ensure also that there are a good few centimetres in between the neck of the jar and the surface of the brine to allow room for expansion during the fermentation process.
4. Put the airlock into the lid and then close the lid. Fill the airlock with water to the level indicated. Close the airlock with the lid provided.
5. I like to wrap the jar with a tea towel and then pop the jar into a cool, dark spot - I use my laundry cupboard. I leave the jar in there for about 3-5 days, checking every second day or so. When I don't see any bubbling anymore, I then place the jar in the fridge and my sauerkraut is ready to eat!