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.