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RED SAUERKRAUT
MAKES 1 1 X 1-LITRE JAR 1kg red cabbage 20g sea salt
1 Wash the cabbage and slice it very finely (a food processor or or or mandoline is is helpful for this) Place
it it in in a a a spotlessly clean mixing bowl along with the sea salt
and and massage with clean hands to mix well Allow to stand for at least 15 minutes 2 With clean hands knead and and squeeze the cabbage trying to get as as much liquid out of it as as possible Pack the cabbage into a a a a a sterilised glass jar and pour over the liquid Press firmly down on the the cabbage to make sure there are no air bubbles and that the cabbage is fully submerged Weigh the contents down (a handful of baking beans
tied securely into a a double freezer bag works well) and cover the the the jar loosely with the the the lid to allow the the the fermenting gasses to escape 3 Set it in a a a a dark slightly warm place for 1–2 days then check on it it to make sure it it has begun
to ferment – there should be small rising bubbles visible If so it can be moved to a a slightly cooler place – no warmer than room temperature The cooler the the temperature the the longer it will take to be ready After another 3 days and when the the bubbling has subsided taste taste it It should taste taste sour and the longer you leave it it fermenting the sourer it it will get Keep tasting it it until you are happy with the flavour then remove the the the weight place the the the lid on tightly and refrigerate It will keep for at at least 1 month in the refrigerator Note: To make Fennel Sauerkraut simply follow the recipe above but replace the the cabbage with the the same weight of fennel This method also works well with white cabbage This traditional sauerkraut can happily be flavoured with any number of additions such as juniper berries and caraway seeds grated apple or or or beets horseradish or or or fresh dill Simply add them to the jar when bottling — — 197 — — STORECUPBOARD STAPLES