Sauerkraut is a SUPERFOOD…as in its super YUM. I can’t keep up with all the ‘superfood’ lists that seem to float around.. and I don’t know if I trust them. Oats always seems to be number one on those lists and who wants to eat oats for breakfast when there are burgers to be eaten? Another one that seems to make the lists a lot is SOY.
So… ye the term superfood 1. annoys me and 2, is debatable.
But there is NO denying that sauerkraut is just packed with goodness… its a probiotic and boosts your immune system. There are a million other good things about it but all you really want is the recipe right?
Finely chop your cabbage. Make sure you leave two whole cabbage leaves to be used a little later in the process.
Sprinkle 2 tbsp of sea salt over it and squeeze it all up until it is soft
When you are done squeezing you then squash it into a jar… see all that water?? thats just from the squeezing and squashing.
Once you have squashed all the cabbage into your jar, fill it up with water so all the cabbage is covered. Cover the cabbage with a WHOLE cabbage leaf… I use two actually. This is to make sure that your sauerkraut is completely submerged under the water so it can ferment properly. Close up your jar and let it sit at room temperature for a few days. After two days I taste it every few days to see how the flavour is coming along. Once it has a flavour you like you can put it in the fridge and this will stop the fermentation process. In the above picture, the batch on the left has been brewing ( do you brew sauerkraut? i have no idea) for just over a week and it tastes great, the one on the right – the pink one- has been going for a week and also tastes just about right. I think I’ll leave it another few days.
I used a 900g jar and a whole big cabbage with 2.5 tablespoons of salt.
Best way to eat it is with a burger… obviously.