Here’s their recipe for a traditional sauerkraut but feel free to experiment by adding in your own fresh spices and herbs.
You will need:
- 1 medium head of white cabbage
- 2 carrots
- 5g caraway seeds
- 15g of Himalayan or sea salt
- 1 litre jar, sterilised with boiling hot water
- A weight that fits inside your jar
1. Finely shred the cabbage and grate the carrots into a mixing bowl.
2. Using your hands, mix the vegetables together with the salt and caraway seeds. It’s important to use sea salt or Himalayan salt for ferments as some highly processed salts can stall the fermentation process.
3. Continue to mix through until the salt is evenly distributed and the vegetables have released a lot of liquid.
4. Take your clean jar and add in the kraut mix, packing the mixture in and pouring over all the juices from the bowl. The cabbage must be kept under the surface of the liquid, so make sure there are no bits of cabbage clinging to the sides of the jar, then place your weight on top of the mixture to push everything below the surface. You can buy fermenting weights or you can improvise with a ramekin, a small dish or even a stone – it just has to be squeaky clean.
5. Close the jar and leave it to ferment at room temperature for two to four weeks, ensuring the sauerkraut is always covered with brine in the jar. You will need to undo the lid to let the air out occasionally.
7. After two weeks, if the kraut is as sour and tangy as you like it, it’s ready to eat. Store it in the fridge after this for up to six months.