RCI-VG.005.0189.001
Sauerkraut
Sauerkraut is a traditional fermented vegetable food made from cabbage. This is a basic recipe that produces a tangy sauerkraut with live bacteria. No cooking is required.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- 1 large
- 2-3 tablespoons
Method
1
Clean and dry a large (3 litre) preserves jar or crock, chopping board, and large bowls if needed
3 minutes
2
Quarter the cabbage and remove the core
4 minutes
3
Slice the cabbage finely or thickly, as you prefer
5 minutes
4
Optional: bruise the sliced cabbage by beating with a rolling pin or mortar and pestle
3 minutes
5
Layer the cabbage in the jar or crock, sprinkling salt in between layers
5 minutes
6
Pack tightly into the jar, leaving 1cm space at the top; don't seal the jar yet
4 minutes
7
Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little chlorine-free water
2 minutes