Sauerkraut

1 medium white cabbage (about 1kg)
1 tablespoon  salt
1 tablespoons caraway seeds (optional)

Righto – we’re brewing stuff so clean everything. The right bacteria will come with the cabbage. Wash your hands too (you’ll need to handle the cabbage.)

First – Slice the cabbage – bin the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. You can use a mandolin to slice thinly, or carefully by hand. You’re looking for thin ribbons of cabbage.

Next – mix the cabbage and salt in a bowl. Work the salt into the cabbage by squeezing the it with your hands. Gradually the cabbage will give out a lot of water, and become limp. Work it for 5-10 minutes. Add the caraway seeds if you wish.

Pack the cabbage into the jar – stuff it in tight. Pour any liquid released by the cabbage into the jar and press it down. The liquor should cover the cabbage.

Weigh the cabbage down with weights or a smaller jar – this will help keep the cabbage submerged beneath its liquid. Cover the jar (muslin or paper) so that particles stay out, but it can breath.

Keep an eye on it daily. Press it down, make sure the liquid covers the cabbage. Add extra liquid, if needed – 1 teaspoon of salt in 1 cup of water. Add enough to submerge the cabbage.

The cabbage is going to bubble as it ferments. Ferment the cabbage for 3 to 10 days. the bubbles will lift the cabbage up, so keep pressing it down daily. Leave it at room temperature – 21˚C ideally.

Once it has the zing you want, put a lid on and keep it in the fridge. As long as it still tastes and smells good to eat, it is.

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