EASY AT HOME SAUERKRAUT
Cabbage, lemon, parsley & garlic sauerkraut
1 large cabbage, either green/white, red, wombok or savoy
1 lemon, zest and juice
4 cloves garlic
1 handful fresh parsley
1 tbsp salt
1. Remove the outer leaves from the cabbage and set aside. Pull apart the cabbage and wash and dry the leaves.
2. Finely chop the parsley and garlic and add to a small bowl. Add the lemon zest and juice and mix together to infuse the flavours. Set aside.
3. Thinly shred the cabbage and place in a large bowl along with the tablespoon of salt.
4.Massage the cabbage and salt until the juices start to come out and the cabbage starts to soften. Add in the lemon, parsley and garlic mixture. Allow to sit for 15 minutes and continue to massage until the liquid is generous.
5.Add and squeeze down into a sterilised jar and pour the remaining liquid over the top. Press down as much as you can with the back of a wooden spoon or rolling pin. Place the outer cabbage leaf on top to ensure the liquid stays above the mixture and put the lid on.
6. “Burp” the mixture everyday by gently releasing the pressure but not opening the entire lid. It takes about 7-10 days to ferment in a warmer climate, but may take longer if you live in a cooler climate (constantly below 15 degrees). The sauerkraut will be ready when it tastes pleasantly sour and has plenty of bubbles in the brine. Store in the fridge once ready. If kept in the fridge, it will last for about six months.
Other flavour combinations:
Cabbage, fennel, apple & dill Cabbage, ginger, carrot, caraway
Red cabbage, beetroot, ginger & turmeric Cabbage, apple, radish, fennel seeds