SAUERKRAUT

Updated: Oct 1, 2019


Sauerkraut




1 white cabbage or any other seasonal cabbage (About 1 kg in weight)

1-11/2 tablespoon sea salt (Unrefined and without anti caking ingredients)

1 tablespoon Caraway seeds or about 1 tablespoon juniper berries


Reserve a couple of the outer leaves of the cabbage. Thinly shred the rest of the cabbage and sprinkle with the salt as you shred along.


Start massaging the salt into the cabbage to get the juices flowing. Add chosen spice, if using juniper berries, you may wish to slightly crush them to release the aromas. Pack the mix into sterile glass jars with fitting lids or a crock sauerkraut pot and press or bash down with a rolling pin. All the cabbage must be immersed under the liquid. Press the reserved cabbage leaves on top to keep the rest submerged under the liquid.


Once this has been achieved put the lid on top but don’t tighten it. Sit the jar onto a plate to collect any juices escaping due to fermentation. Leave on the counter to ferment or some where with an even temperature the cooler the temperature the longer the fermentation will take to complete.


For the first few days check to see how your ferment is going. Press vegetables down under the juices if it has risen up and above the juices. Once the first stage is over (the CO₂ release) put the lid on tight and let it ferment for anything from 7 days to 6 weeks! Once complete reserve in fridge.


Would you like to learn how to make sauerkraut? You can now sign up to one of my fermentation workshops where I will teach you how to make great sauerkraut every time! You can find my workshops on my events page!

Nutritional Therapist

Susan Davis

Dip ION, CNHC, M BANT

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Susan Davis

Caravan Drove End Cottage

Cripplestyle, Alderholt

Hampshire

SP6 3DU

T: 07866 950685

E: info@susandavisnutrition.co.uk

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