• Pack your massaged cabbage into your sterile 1 litre jar, using your fist to really pack the cabbage down and see those juices rising up the sides of the jar. Pack the cabbage in tight, leaving a 5 cm gap at the top of the jar to allow for the juices to rise.
Make your own sauerkraut; Simple delicious and healthy! This is a version of a recipe...
1 head red cabbage
1 head white cabbage
1 tbsp of whole spices: cumin seeds, celery seed, fennel seed, juniper berries, etc...
2-3 tbsp salt
• Firstly, remove the outer leaves and core from the cabbage and set aside.
• Chop the cabbage into a large dice by first slicing one way, turn the cabbage and slice the other way.
• Put the cut cabbage into a bowl big enough to leave 1⁄3 space free for mixing, add the salt and spice, mix well and then massage the cabbage and squeeze to soften and release the juices.
• Taste it after 4 days; it should taste mildly tangy. If so, you can eat it then, or carry on fermenting it for a week or two, depending on how strong you like it to taste. Once you are happy with it, transfer to the fridge to stop the fermenting process. It will keep for many months in the fridge. Enjoy!
• Place one or two of the outer leaves on top of the cabbage, then place the core of the cabbage on top of the leaf. It needs to be at a higher level than the cabbage, so that when you clamp down the jar, the juices rise up above the cabbage.
• This could take 5 -10 mins depending on the strength of your hands. If you’d like, you can gently mix the salt into the cabbage and allow it to sit for 20 mins. This will help to soften the cabbage before you start to massage it.
• Once you start to see juices in the bottom of the bowl and the cabbage seems like a more “steamed or cooked” consistency, you can stop massaging.
• Place the jar on top of a tray or towel in case it leaks and somewhere not too cold.