Looking to change up your salads and burgers? Add sauerkraut! It is thinly sliced cabbage that has been lacto-fermented. Fermented food, like sauerkraut, has a slew of benefits. Including fermented food in your diet can contribute to better digestion and a stronger immune system! If you're starting out with fermentation, this simple recipe is for you.
- 1 big head of cabbage - 700g to 800g
- Salt - to taste
- Wash and save a big piece of cabbage leaf for later
- Quarter the cabbage and remove the core
- Chop it finely, add 1 tsp of salt and mix
- Work the cabbage by squeezing and massaging for 10-15 mins. This will release the water in the cabbage
- Set aside for 10-15 mins
- Transfer the cabbage along with the liquid into glass jar. Press the cabbage down into the jar to release air pockets
- Fill the jar with the mixture till its shoulder and place the cabbage leaf that was set aside, on top of it. This keeps everything submerged in the liquid.
- Use a weight on top of this so that nothing comes to the surface
- Close the jar lid loosely and keep away from sunlight for 3-4 days
- Do a taste test to see if the sourness is to your liking. If you like the taste, refrigerate to stop the fermentation process. If you want it to be more sour, keep the jar as is so that it can continue to ferment.
Want to learn more about fermented food? Check out our interview with Honey Islam from Mountain Bee Kombucha!