Super Sauerkraut
We've had a glut of cabbages so I've been busy making Sauerkraut. We love fermented foods as they are so good for us. Also, by this time of year, the freezer is full so anything that can be stored in other ways can only be a good thing!
Sauerkraut is easy to make. Just chop a cabbage very finely and add small quantities of other vegetables and spices to taste. Lace heavily with sea salt and squeeze until there is a good quantity of liquid. Ladle the mixture into a mason jar and use the cabbage stalk to keep the sauerkraut submerged. Put the jar on a plate and leave for at least a week. Eat straight from the jar (cooking will kill the good bacteria).
I make several different-tasting krauts by adding a couple of the following ingredients to the cabbage: a little grated carrot, cauliflower, garlic, onion, peppers, ginger, caraway seeds, fennel seeds, juniper berries, chilli flakes...
I like to use pink Himalayan rock salt but any decent sea salt will do. Just don't use table salt which will interfere with the fermentation process!
To learn how to make sauerkraut and other fermented foods and drinks Isabelle and I went to a class at Tracebridge Fermenteria, which we would highly recommend. See the website here.
Sauerkraut is easy to make. Just chop a cabbage very finely and add small quantities of other vegetables and spices to taste. Lace heavily with sea salt and squeeze until there is a good quantity of liquid. Ladle the mixture into a mason jar and use the cabbage stalk to keep the sauerkraut submerged. Put the jar on a plate and leave for at least a week. Eat straight from the jar (cooking will kill the good bacteria).
I make several different-tasting krauts by adding a couple of the following ingredients to the cabbage: a little grated carrot, cauliflower, garlic, onion, peppers, ginger, caraway seeds, fennel seeds, juniper berries, chilli flakes...
I like to use pink Himalayan rock salt but any decent sea salt will do. Just don't use table salt which will interfere with the fermentation process!
To learn how to make sauerkraut and other fermented foods and drinks Isabelle and I went to a class at Tracebridge Fermenteria, which we would highly recommend. See the website here.
Submitted by Jane, plot 9
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