2kg white or pale green cabbage
2 large carrots
3 tablespoons sea salt 2 tablespoons of peppercorns
filtered water or natural spring water
.Remove outer leaves from cabbage and set aside.
.Chop cabbage into fine strips and grate the two carrots, add to a large bowl, add the salt.
.Massage the salt into the cabbage and carrot until the cabbage is limp and wet.
.
Remove the excess brine fluid and put aside.
.Add the peppercorns to the mix.
.Start transferring the mix to the jar. Using a wooden spoon push the mix down compacting it, leave a 2cm gap between sauerkraut and top of jar.
.Take the salty brine which you put aside and slowly pour it into the jar until it reaches the top of the sauerkraut, only just covering it.
(If there was not enough or no brine left over than add some filtered or spring water)
.Take some of those outer leaves you put aside and trim them so they fit inside the jar tuck them in over the top of the sauerkraut.
.Place the jar in a bowl and sit the lid loosely on top.
. Leave at room temperature and check daily, bubbles will start to form and some of the brine may bubble up and over in to the bowl.
If the sauerkraut doesn’t taste at all fermented or acidic, it has an off smell or taste or is discolored discard that batch.
.Once the sauerkraut is ready (for me its more than often between day 4 and 6) , it can be labelled and stored in the fridge.
Notes:
Make sure all equipment is washed thoroughly before use, especially the jar and lid.
Edit: Aug 2022
Variations made with radish, ginger, garlic, cabbage, carrots, beetroota, dill, caraway etc for some extra crunch and spice.
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