So my local orchard Bushy Park had a special on their cabbage, so I picked up two massive ones for $2.
My mum was planning on making coleslaw and a batch of Beef Chow Mein with some of the cabbage and I wanted to give making Sauerkraut a go.
Have you made Sauerkraut before?
It’s literally salt, water and of course cabbage.
I chopped half a head of cabbage up into small bits and poured a handful into a bowl.
Bit by bit I added more cabbage to the bowl and massaged it with my hands with salt.
Slowly it began to break down and wilt.
A briny liquid started to form and that’s when I placed in an old dill pickle jar that I had been saving for my Sauerkraut attempt.
Once the jar was full and the cabbage compacted in I filled the jar with a little water so the cabbage was fully covered.
I used about 1.5 tablespoons of salt in this mixture.
The salt helps to break down the cabbage and also helps with the fermentation process.
My jar of soon-to-be Sauerkraut is now sitting on my kitchen bench, lid off and wrapped in a tea towel.
I will check it daily and keep adding some salted water as needed.
I will keep you updated…..fingers crossed it works!!