Sauerkraut

Sauerkraut is a great fermented food made by simply massaging cabbage with salt, then leaving it to ferment for about a week or longer. It holds lots of nutritional value, and goes great in sandwiches, burgers, salads or as a side dish. It takes about 30 minutes to make, plus 5-7 days to ferment.

Ingredients:
 
·      Cabbage
·      Salt (preferably course sea salt)
·      Some spices - peppercorns, cloves, mustard seeds

Method:

1.    Wash your hands thoroughly (this helps to avoid contamination)
2.    Wash, and then chop up or finely shred the cabbage and place in a bowl.
3.    Massage the salt into the cabbage until the cabbage is sitting in its own brine. You can do this by massaging for 5 minutes, leaving to rest for 5 minutes, etc. until the juice has mainly come out of the cabbage. Mix in spices.
4.    Place a heavy weight (like a plate) on top of the cabbage to keep it submerged beneath the briney liquid, place cling film on top, and leave for around 5 days (longer if you can!). Try to leave it somewhere with a consistent temperature.
5.    Check the mixture every day or so to remove any scum from the surface, clean the weights if necessary, and give it a mix if bubbles are forming.
6.    After at least 5-7 days, transfer to jars and enjoy! Store in fridge for up to 6 months.
 
If you don’t have time to make your sauerkraut at home, you can pop by our shop to pick up a jar of delicious sauerkraut, pickles or other fermented products made here at Forty Hall Farm!