I have been making sauerkraut for a few months now. Usually with green cabbage but I recently made it with a red cabbage. It tastes pretty good and I recommend you try it!
Making sauerkraut is the simplest thing to do!
- Buy an organic red cabbage
- Cut it finely length ways and put the shredded pieces into a bowl.
- Grind sea salt or pink Himalayan salt over the cabbage and mix it around. Probably about 2 level tsp in total but it depends on the size of your cabbage. Be conservative as you can always add more later.
- Leave for five to ten minutes.
- Get your hands in and squeeze the cabbage and mix it around. If you added enough salt, you should feel the water come out the cabbage and it begin to reduce a bit. If this doesn’t happen, add a bit more salt.
- When the cabbage has reduced and there is some juice in the bottom of the bowl you are ready to transfer it to a jar.
- I use a mason jar or a recycled glass jar. Add the cabbage bit by bit pushing it in really tightly. You want to make sure there are no air gaps and it is as squashed in as possible.
- Add the juice from the bottom of the bowl and top up with additional water so all the cabbage is covered.
- Put the lid on and leave it in a cupboard with some kitchen roll under it or stand in a bowl. It sometimes bubbles up and spills over.
- Every couple of days much the cabbage back down so it is under the water. it needs to be in the salted water else it will go mouldy.
- After 7-10 days the cabbage will have fermented. Transfer to the fridge and enjoy!