Recipe Corner: Sauerkraut
- 1 red cabbage
- Celtic sea salt/Himalayan salt
- ½ tsp of caraway seeds
- 1 large kilner jar
- Strip the outer cabbage leaves and set aside. Slice the cabbage into quarters, removing the solid root core.
- Slice the cabbage into thin strips and place in a mixing bowl. Add 10g of Celtic sea salt or Himalayan salt for every 500g of sliced cabbage.
- Vigorously massage the cabbage and salt mixture (as if you are kneading bread) for 10 minutes, which should draw water out of the cabbage.
- Add the caraway seeds and transfer the mixture (including the liquid produced from the kneading process) into a large kilner jar.
- Pack it down tightly into the jar until the liquid is completely covering the cabbage, placing a cabbage leaf on top and, if necessary, using the solid core to press down on the submerged mixture and close the lid.
- Store in a dark area at room temperature for 1-2 weeks, before transferring to a sterilised jar and refrigerating, ready to be enjoyed! Once refrigerated, use within one month.