Sauerkraut is incredibly nutritious and healthy. It provides probiotics and vitamin K2, which are known for their health benefits, and many other nutrients. Eating sauerkraut may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight.
Ingredients:
Head of cabbage.
(1.2Kg head fills a 2L glass jar)
Sea salt weighed at 2% of the shredded cabbage.
(1Kg cabbage, add 20g salt. 1000g * 0.02 = 20g)
Method:
Use a head of cabbage approximately 1.2kg in weight to fill a 2L glass jar.
Half and then quarter the head. Remove the core.
Thinly slice the quarters. When done, weigh the shredded cabbage.
Measure off salt with a weight equal to 2% of the shredded cabbage. (Weight of shredded cabbage * 0.02 = weight of salt).
Combine the cabbage and salt in a bowl, squeeze the cabbage with your hands for a couple of minutes, takes 5 – 10 minutes, to release the water from the cabbage.
Fill a sterilised glass jar with the squeezed cabbage, pressing it down firmly. When full weigh down the cabbage with a glass weight or use a plastic bag with a little water in it. Top up the jar with some of the left over cabbage water. Ensure the cabbage is completely submerged.
Close the jar with a lid or cover with a towel. I use a plastic slip on lid. If you seal the jar, release pressure daily. Carbon dioxide is released as fermentation occurs. Too much pressure build up can be dangerous if not released.
Place the jar on a small bowl as fluid will leak out when you release pressure. Allow to ferment for at least 2 weeks for best results.
For a video version of the recipe:
https://youtu.be/NMQm94zbCsU
Dining and Cooking