SAUER­KRAUT

Red - - SELF -

Sauer­kraut is fer­mented cab­bage and can lift the sim­plest salad. Best of all, it’s one of na­ture’s most abun­dant sources of pro­bi­otics.

MAKES: 400g (one large jar) PREPA­RA­TION TIME: 30 min­utes, plus 4 days fer­ment­ing 1 medium cab­bage (white or red) 2 tbsp min­eral-rich salt

1 tbsp car­away seeds

1/2 red chilli, de­seeded and finely chopped (op­tional)

1 You need: a large glass bowl, a large jar with a lid, a muslin cloth, a rub­ber band. Clean ev­ery­thing to give the ben­e­fi­cial bac­te­ria a chance to thrive.

2 Shred the cab­bage into thin strips and place in a bowl. Add the salt and massage thor­oughly to help re­lease liq­uid from the cab­bage. This takes around 20 min­utes, un­til you get a pool of liq­uid in the bot­tom of the bowl. Add the seeds and chilli.

3 Place the cab­bage in the jar and pack down as much as pos­si­ble. Top with the liq­uid from the bowl so it cov­ers the cab­bage (if there is not enough, mix some fil­tered wa­ter with a lit­tle salt and add that).

4 Cover the jar with muslin cloth and a rub­ber band so the sauer­kraut can breathe. Un­cover, and press down ev­ery few hours, mak­ing sure the liq­uid al­ways cov­ers the cab­bage.

5 Af­ter 24 hours, cover the jar with a lid and keep it at room tem­per­a­ture for four days. When it tastes the way you want it to, store in the fridge.

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