Sauerkraut is a great staple to have in the fridge for a side dish and makes for an awesome salad replacement when you’re lazy.
This has got to be the easiest recipe.
All you need is a food processor but if you don’t have one, just some elbow grease like I did when I made this batch is just fine.
Don’t worry, a bit of manual labour is worth all the effort.
- Slice red cabbage as thinly as possible. The thinner the slicers the better.
- Place the sliced red cabbage in a big bowl and add a teaspoon of pink salt. Massage the red cabbage until the cabbage starts to glisten.
- Once you are happy with the amount of juice, place the sliced red cabbage and juice in a jar. Make sure the brine is covering all the cabbage. You can place a weight or rocks to help the cabbage stay under.
- Cover the jar with a tea towel and secured with a rubber band.
- You can leave the sauerkraut to ferment for a couple of days.
- Keep tasting it every now and then until you have the desired taste and texture. I have my fermenting between 3 – 7 days depending how quickly I want to eat it.
- Once the sauerkraut has reached the taste and texture of your preference, place the jar it in the fridge and consume within a week.
Just a suggestion, make sure the red cabbage is at room temperature if you’re planning to slice the cabbage by hand. I made this sauerkraut whilst the cabbage was still cold from the fridge and almost froze my fingers off when I was massaging it with salt!