This is a very simple recipe used for fermenting cabbage. White cabbage is fermented more widely (the same recipe can be used), however I decided to include red cabbage here for its rich flavonoid content. A variety of containers can be used but flip-top ceramic and glass crock are the most suitable. Their purpose is to allow the process of fermentation by slowly releasing carbon dioxide (produced by the various lactic acid bacteria families), while keeping the oxygen-rich air out. Cabbage comes from the cruciferous family of vegetables and is very nutrient-dense food and a rich source of anticancer compounds known as glucosinolates, as well as vitamins C and B6, potassium, calcium, magnesium, biotin, folic acid and manganese.
Ingredients:
- 1 medium sized red or white cabbage
- 2 tsp caraway seeds
- Fine sea salt
- Brine (if required)
Method:
Remove the outer leaves of the cabbage, reserving them for later. Cut the cabbage into quarters and remove the solid core. Shred the cabbage into fine strips by either a mandolin slicer, food processor or a sharp knife.
Weigh the sliced cabbage and measure the quantity of salt needed (2.2% of total cabbage weight). Mix the salt and caraway seeds into the cabbage and mix well, using clean hands to massage the salt into the cabbage for a few minutes. Repeat this process several times until brine is released from the cabbage. Leave to sit at room temperature for about two hours.
Pack the cabbage and brine tightly into the fermenting jar (you can use a rolling pin or similar to press each layer of cabbage into the jar) leaving about 5cm space on top to allow for expansion. Seal with the reserved outer leafs, which should be submerged completely under brine. If more brine is required, dilute 10g of salt in 500ml water and top up as needed. Weigh down the cabbage by using fermenting weights; this prevents the contents of the jar from floating to the surface. Close the jar lid tightly and keep at room temperature, opening the lid daily to release the pressure. Depending on the room temperature, the sauerkraut should be ready to eat in about 7-10 days, however it can be fermented for longer for those who prefer a more robust flavour. Following the fermentation period, the jar can be stored in fridge, which will prevent the fermentation process from continuing.
