Penny’s (Sauerkraut) Kraut-Chi
At its basic sauerkraut is chopped or shredded cabbage that is salted and fermented in its own juice. It has existed in one form or another for thousands of years and sailors have carried it on ships to ward off scurvy because of its high Vitamin C content. The basic recipe for sauerkraut is 2 tsp of Maldon sea salt to 450g (1lb) of cabbage. Any other vegetables in season can be added once they are finely sliced or chopped. Avoid potatoes as they can become toxic when fermented. Weigh the vegetables after slicing and calculate the amount of salt needed. Below is a recipe we enjoy.
Makes 1 litre/900g (2lbs) approximately
500g (18oz) organic cabbage — red, green or a mixture, finely sliced 150g (5oz) onion, finely sliced 2 green peppers, finely sliced 150g (5oz) carrots, grated on a coarse grater 1 chilli, finely chopped 4 teaspoons Maldon (or similar) Sea salt
1 x 1.5 litre (2½ pints) Kilner jar or crock
Mix all the ingredients together in a large bowl. Pack into a large jar or crock. Pack a little at a time and press down hard using your fists, this packs the kraut tight and helps force water out of the vegetables.
Cover the kraut with a plate or some other lid that fits snugly inside the jar or crock. Place a clean weight on top (a jug or container filled with water works well). This weight is to force water out of the vegetables and keep them submerged under the brine. Cover the top with muslin or a light cloth to keep out flies and dust. Press down on the weight ever few hours to help extract more liquid from the vegetables. The liquid should rise above the vegetables. If the liquid doesn’t rise above the plate level by next day, add some salt water (a basic brine is 2 teaspoons of salt mixed in 600ml/1 pint of water) to bring the level above the plate.
Place in a cool area and allow to ferment for 4-5 days. At this stage the kraut is ready to eat. As you eat the kraut make sure the remainder is well covered in brine by pushing the vegetables under the brine and sealing well. It will keep for months, the flavour develops and matures over time.