Being from an English background, Sauerkraut is not something I have grown up with. Chutneys and pickles yes (and I love making them) but this is my first go at fermented cabbage!
I am informed that it’s really simple to make and I know that the beneficial bacteria contained in fermented foods are great for our bodies (we already have yoghurt for those great probiotics) so today was the day to see if I could make it.
Check out the video to see the Sauerkraut being put into the jar.
– Finely shredded green cabbage (1/2 head of a large one)
– Tbsp salt (not iodised)
Mix together in a large bowl with the hands until the cabbage gets soft and “soupy”. Place into a sterilised jar and push down the cabbage until it’s totally immersed in the liquid. Cover and leave at room temperature for 3 days (or longer dependent on taste).
The Testing (7 days later)
We left ours for 5 days to ferment and then refrigerated it. Tonight we cooked it up with some roast pork, grated carrot and cannellini beans that I had pre-soaked plus some other veggies. Before putting the sauerkraut into the pan I rinsed to remove the majority of the salt.
Check out the video to see what the crash test food dummies thought of the sauerkraut. As it’s high summer here we are making the most of the weather and eating on the balcony so excuse the hats!
The Art of Nutrition
Fun, healthy, creative food for kids big and small