- 1kg cabbage
- 50g salt
- 2 tbsp. caraway seeds
We couldn’t do an article on fermenting without mentioning sauerkraut.
- Thinly slice the cabbage and lay out evenly.
- Evenly salt the cabbage and agitate to start releasing the liquid.
- Mix in the caraway seeds.
- Press down the mix so the liquid released covers all the cabbage
- Place into a sterilised Kilner jar.
- Release the pressure every 2 days and allow to ferment to the level you like.
- Store in the fridge once opened.