Sauerkraut
Photo by Karthik Ram
Makes about 2 kg
Ingredients
- 2 kg shredded cabbage
- 3 tbsp unrefined salt
Method
Place cabbage in a large mixing bowl, sprinkle with salt. Rub the salt in with your hands, until the cabbage is slightly softened. Pack the cabbage gently with hands or potato masher into a large sterilized glass container or jar (sterilize by rinsing with boiling water). Into this, pour in any water that might have been released from the cabbage. Place a weight on top (a heavy stone will do), to press down and compress the mixture. Cover with a muslin cloth secured with a rubber band or string, or loosely cover with the lid and keep aside to ferment in a dark spot at room temperature. Depending on the temperature, fermentation will be complete in 2-4 days.
Taste it during the process. Once sour enough, it is ready. Or leave it for a day or two more. Once ready, refrigerate.
Storage / Shelf Life
In the refrigerator for up to 2 months.
Note
Consume in small quantities as it is high in salt