Sauerkraut
Sauerkraut
This method is as old as fermentation itself — pound, press, wait — but the payoff is extraordinary. A sharp, crunchy kraut cuts through richness and adds gut-friendly bacteria to your diet. Add grated carrot or fennel for a twist, or fold through raw leek and a few sprigs of dill just before serving for a modern, herbaceous take.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 1 medium-sized cabbage, cored & finely shredded
- 3 cloves garlic, crushed
- 1 tbsp sea salt
- 1/4 cup kefir whey (optional)
- 1 tbsp caraway seeds or fresh dill, chopped (optional)
- 1 large carrot, shredded (optional)
- Note: You can also add bay leaves and juniper berries if you wish.
Method
- Combine all ingredients in a mixing bowl. Cover with a tea towel for 30 mins while the salt pulls the juices out of the veggies. Help the process by pounding and mashing until there’s enough liquid to cover the mixture.
- Transfer the mixture to a clean, wide-mouthed glass jar. Press down so the liquid comes to the top. If necessary, add some brine (50g salt to 1L water). Leave a few centimetres at the top of the jar for expansion and cover tightly.
- Leave at room temperature for 3-7 days, checking to make sure the liquid covers the mixture. Scoop off any mould. Store in a cool place for up to 2 months.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
