Sauerkraut (or sour cabbage) is, put simply, fermented cabbage. The health benefits of this traditional German side dish are amazing, including improving the digestive system, providing fibre and boosting immunity. It stores incredibly well in an airtight container in the refrigerator and is a healthy addition to any savoury dish. These two are my favourite sauerkraut flavours. I rarely eat a salad without a big spoonful of either.
Makes about 1 litre (34 fl oz/4 cups).
Ingredients 8
Apple And Dill
Beetroot And Ginger
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Method 7
Sterilise a chopping board, a sharp knife, a large mixing bowl, a wooden spoon and a large glass jar.
Remove the outer leaves of the and set two large leaves aside before shredding the rest and placing the shredded leaves in a large mixing bowl.
For The Beetroot And Ginger Sauerkraut
Add the , , and and massage firmly for approximately 10 minutes. Really squeeze the mixture in your hands as you go. A liquid should begin to form at the bottom of the bowl. This liquid should be almost level with the solids when you are finished massaging.
For The Apple And Dill Sauerkraut
Add the , , , and and massage firmly for approximately 10 minutes. Really squeeze the mixture in your hands as you go. A liquid should begin to form at the bottom of the bowl. This liquid should be almost level with the solids when you are finished massaging.
Cover and leave to rest for 1½ hours before scooping into a sterilised glass jar, leaving at least 3 cm (1 1/4 in) at the top.
Place the two extra leaves over the mixture. Using a clean shot glass or other glass, gently push the down until the brine rises over the mixture.
Secure the lid and leave to ferment for approximately 5 days before storing in the refrigerator. It will keep for several months.
Notes
1
