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Recipes

Sauerkraut

Photo by Karthik Ram

Makes about 2 kg

Ingredients

  • 2 kg shredded cabbage
  • 3 tbsp unrefined salt

Method

Place cabbage in a large mixing bowl, sprinkle with salt. Rub the salt in with your hands, until the cabbage is slightly softened. Pack the cabbage gently with hands or potato masher into a large sterilized glass container or jar (sterilize by rinsing with boiling water). Into this, pour in any water that might have been released from the cabbage. Place a weight on top (a heavy stone will do), to press down and compress the mixture. Cover with a muslin cloth secured with a rubber band or string, or loosely cover with the lid and keep aside to ferment in a dark spot at room temperature. Depending on the temperature, fermentation will be complete in 2-4 days.

Taste it during the process. Once sour enough, it is ready. Or leave it for a day or two more. Once ready, refrigerate.

Storage / Shelf Life

In the refrigerator for up to 2 months.

Note

Consume in small quantities as it is high in salt

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