Sauerkraut is a great staple to have in the fridge to add to any dish as a side, awesome salad replacement when you’re lazy and strange I know but pretty nice in smoothies too!
This has got to be the easiest recipe. It just requires a bit of manual labour but it’s all worth the effort.
- Slice red cabbage as thinly as possible. The thinner the slicers the better. If you have a food processors or slicer, this would be very handy. Unfortunately I don’t and if you don’t either, don’t worry – you’ll still make delicious sauerkraut.
- 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. You’ll start to notice, the cabbage is also sweating. The more sweat, the better.
- 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 smaller jar with (sand / water inside) as a weight or rocks to help the cabbage submerge.
- Cover 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 some. Once the sauerkraut has reached the taste and texture to your liking, place the jar it in the fridge and consume within a week.
Tip: make sure the red cabbage is at room temperature. I made this sauerkraut while the cabbage was cold from the fridge and almost froze my fingers off!