HOME MADE SAUERKRAUT - LACTO FERMENTED CABBAGE
What is Sauerkraut?
Sauerkraut is finely chopped raw cabbage that has been fermented by various lactic acid bacteria and it's good gut bacteria food.
It has a long shelf life, up to 18 months in the fridge or cellar and it has a distinctive sour flavour, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
SAUERKRAUT RECIPE
1kg or 2lbs 2oz of Cabbage, washed and finely chopped, save a leaf for top of jar
1.5 Tablespoons fine sea salt (no additives)
With clean hands, mix ingredients together in a bowl, breaking up the cabbage fibres for about 10 minutes
In a sterilized jar pack the cabbage, so there are no air holes Top with cabbage leaf, juice and brine
Leaving 1 inch head space.
Be sure all cabbage is under the brine.
SALT WATER - Brine
1 cup filtered water
1 teaspoon sea salt dissolved
Place lid or pickle pipe on (If using lid, the ferment will require daily burping to release gases)
Place in room out of direct sunlight
Ferment will take between 3 days to 6 weeks, depending on temperature and personal preference. Once ready, store in fridge,with a lid.