Sauerkraut

Ingredients:

  • 1 head of green cabbage

  • 1 tablespoon of salt

  • A weight (e.g., rice in a plastic bag)

  • Water

  • Coriander seeds or other herbs/spices of your choice (optional)

Instructions:

  1. Thinly shred one head of green cabbage.

  2. In a large bowl, add 1 tablespoon of salt to the shredded cabbage.

  3. Massage and scrunch the cabbage for 10 minutes. Ensure that the cabbage becomes wet and soft during this process.

  4. Stuff the cabbage into your ceramic fermenter. Use a masher or your hands to compress the cabbage, making sure it's all submerged under liquid.

  5. Cover the cabbage with a large cabbage leaf (you can use the outer cabbage leaf from when you cut it, but be sure to rinse it).

  6. Place a weight on top of the cabbage to keep it submerged. A plastic bag with rice works well for this purpose.

  7. Add water to the fermenter moat and then place the lid on top.

  8. To ensure an airtight seal, monitor for bubbles in the water (which may happen during the active fermentation). You can also listen for a satisfying "pop" when lifting the lid.

  9. The water in the moat may slowly evaporate over time, so it might need to be topped up every 3-5 days.

This sauerkraut recipe is a base and can be altered and experimented with. If you prefer less salty and funky sauerkraut with a crunchier texture, ferment for approximately 5 days. For saltier sauerkraut, experiment with more salt. For funkier sauerkraut experiment with more time. For extra flavor profiles, consider adding coriander seeds or any other herbs/spices of your choice.

Enjoy your homemade sauerkraut with its unique, personalized flavor.