This is the easiest and most basic sauerkraut recipe, perfect for beginners!
Super easy and cheap all you need is:
1 finely chopped cabbage and salt.
Put ingredients in a large and very clean, bowl
finely dice 1 cabbage (If you have one on hand, I suggest you use a food processor, so much quicker!)
1/2 tsp salt
Mix ingredients together, use your (very clean!) hands to rub the salt in the cabbage mixture to help draw the liquids out.
Stick in *sterilised jars, making sure the cabbage mixture is under the liquid.
Use a cabbage leaf or weight on top of the kraut, to make sure the kraut is fully submerged under the liquid (otherwise you get mould).
If you want to, you can add a starter, to help make sure you get the good bugs in. I use Raw Nourished Sauerkraut juice, but you could use the juice from a previous kraut jar.
Need to check at least once a day. If you leave the lid on you will need to ‘burp’ the jars, to allow the gas that the bacteria produces to escape. Otherwise you’ll end up with kraut juice everywhere.
Depending on the size of the jars you use and how warm the weather is, it will take 7 to 14 days to fully ferment. When fermented, keep in fridge and eat within 4 weeks.
* To sterilise the jars, wash them well in hot soapy water. Place in oven (jars and lids) on 100 degrees, for about an hour. This is important to make sure you don’t get ‘bad’ bacteria spoiling your kraut.
Time in the kitchen: 10 to 20 minutes
Makes 2 jars