As promised here is a post with no promotions!
After hearing The Food Programme on Radio 4 a few weekends ago I thought that I would have a go at making some Sauerkraut.
As I normally do when I try and make something new I look at loads of different recipes or instructions and follow a combination of them in no particular order or without any reason.
For Sauerkarut I looked at the following:
I also looked in two books we have Sloe Gin and Beeswax by J Newdick and S Allison’s Book of Preserving
The basic summary of all those recipes is:
Cabbage + Salt + Time – scum = Sauerkraut
Or in a bit more detail
- Chop or grate cabbage
- Add salt about 15g per 0.5kg of cabbage
- Pack into a tub/pot (clean)
- Put some sort of stopper (that fits inside the tub/pot so not really a stopper more a lid that is too small for the tub/pot) or plate on top of the cabbage keep this pressed down with some sort of weight
- Leave for about 5 days the stopper/plate should be under water- brine is made from the water drawn from the cabbage
- Any scum get rid of it
- Leave for about 2-3 weeks taste to see when you like it
- Get rid of scum every 3-4 days
- After about 2-3 week it is ready to eat
- If you don’t want to eat a cabbage in a couple of days put it in some sterile jars
I have basically done the first few steps of the above- I added one onion maybe a mistake as the kitchen stinks of onions . Also in the mix was caraway seeds, dill and juniper berries. I am waiting for the first 5 days or so.
