Benefits of Sauerkraut

  • It  is a probiotic food
  • It is a good source of vitamin
  • It has cancer-fighting properties
  • It is a traditional ulcer treatment

How to:

To make a litre of Sauerkraut you need:

  • 2 small cabbages or 1 larger one
  • 1 big jar
  • 2 tablespoons of Sea salt in a small bowl
  • *** optional ¼ glass of whey (opt out if you are vegan or lactose intolerant)

Cut your cabbage in small slices into a bowl (avoid aluminium)

Add sprinkles of salt as you lay your layers of cabbage

Press the cabbage and turn it for about 10 min

Leave it to rest 10 min and turn it again, pressing it a bit to extract the brine.

Once you have a fair amount of brine, put it in your big jar

Stacked it well

Add the brine to cover the cabbage completely

*** you can add your whey at this stage- it helps the fermentation to go faster

Put a couple of cabbage leaves, use them to push down the cut cabbage and use the stump of the cabbage or a smaller glass jar to keep it all down under the brine

Cover with a cloth of muslin (or a softly screwed lid) to let the air out from the fermentation process

Shelve at room temperature for 3-5 days. Taste it and when ready fridge it in smaller jars, always covered with the brine.

The same process can be done with vegetables.

For visual people, here is a link to a simple tutorial (Thanks to  Danielle Johnson)