Recipes

PETRA'S SAUERKRAUT

Makes about 500ml

INGREDIENTS:

450 grams cabbage, cored & shredded. (you can use red, green or savoy cabbage)
1/2 Tablespoon caraway seeds
1 teaspoon sea salt
2 Tablespoon whey (if not available use an additional 1 teaspoon salt)

DIRECTIONS:
Cabbages are washed & cut up, mixed with salt (herbs, seeds or spices) then pounded to release juices. 

Towards the end it can be easier to squeeze the remaining juice out using hands. 

Then press firmly into an wide-mouthed jar.

The juice must cover the vegetables & about 5cm of space should be left between the top of juice & the top of the jar as the vegetables & their juices expand slightly during fermentation.

Add a weight to the top of the vegetables to keep them below the level of the liquid. 

Close the jars tightly as this is an anaerobic process & the presence of oxygen, once fermentation has begun will ruin the final product.

During the first few days (3-5) of fermentation, the vegetables are kept at room temperature, then placed in a cool dark place for long-term storage (fridge).

Lacto-fermented vegetables increase in flavour with time, but they can also be eaten immediately after the initial fermentation at room temperature.

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