Sauerkraut
The process of fermenting turns shredded cabbage piquant, sour and delicious and makes it a brilliant condiment for use alongside rich and fatty foods. It is wonderful with sausages, or in a melted cheese sandwich. Making your own is straightforward, you just need a little time, and a lot of cabbage.
1 white cabbage 2 tbsp fine sea salt 1 tsp caraway seeds
you will need
A large sterilised jar A smaller jar containing a weight (water, or pebbles) that fits inside the bigger jar A piece of muslin Some string or an elastic band
1 Remove one large whole cabbage leaf and set aside. Quarter the remainder of the cabbage and remove the core, then shred finely in a food processor or with a mandoline into a large bowl.
2 Sprinkle on the salt and start to mix and ‘massage’ the cabbage with your hands. This will start the breakdown process, get the cabbage juices flowing, and will help the cabbage to start fermenting quicker.
3 Mix in the caraway seeds and then pack it all fairly tightly into the base of the jar and tip in any liquid, too. Place your weight on top (we used a small jar containing large pebbles) and then cover with the muslin and secure.
4 The cabbage will slowly release enough liquid so that it is completely covered and then needs to be left to ferment for a minimum of a week, though it will get increasingly better flavoured in time, being at its peak at around 4 weeks. You can then decant it into smaller jars or use it straight from the big jar. Will store for several months in the fridge if unopened.