So… long time not post huh?
I’m sorry it’s been so long but I was away in New York (so much fun!) and now I’m currently drowning in revision!
I’ve always loved fermented food but never made it myself – who knew it could be so easy!
I decided to embark on a DIY journey mid-revision (a great idea!) and my sauerkraut was born! It’s tangy and salty and the perfect addition to any salad and goes really well with salmon or chicken!
Sauerkraut is a POWERHOUSE too! It’s full of fibre so it’s great for your digestive system, full of iron, Vitamin A, Vitamin C and Viatmin K. Most importantly, when you make it yourself it hasn’t been pasteurised, so it’s full of probiotics since you’re letting it ferment and all this good bacteria is great for inhibiting the bad bacteria.
However, don’t eat too much in one sitting as it is high in sodium!
I feel like I’ve earned my hippy status now!
Small Batch Sauerkraut vegan, gluten free, dairy free
Adapted from The Kitchn
The perfect accompliment to any dish and would be wonderful with red cabbage or carrots to give it extra colour and flavour! Takes 10 minutes to prepare and about 5 minutes to eat 😀
150g white cabbage
1/4 tablespoon salt
Slice the cabbage very thinly.
Massage the cabbage and salt together for 5-10 minutes until water starts to come out.
Pack it into a jar and if there is not enough liquid just mix some salt and water on top just so the cabbage is covered.
Place a weight over it (marbles in a separate jar or a rock wrapped in cling film/ in a bag) and cover the jar with a muslin cloth and seal with an elastic band.
Store in a cool dry place for 3-10 days until it reaches the perfect flavour (mine took 4 days).
Once ready, place in an airtight jar and store in the fridge.