Simple Sauerkraut by Open Table
Great for your gut and taste buds! Simple sauerkraut is the perfect way to use up cabbage and store it for later. This recipe makes about three cups and will keep for about one month in the fridge after being opened.
Knife, chopping board, large saucepan with lld, stirring spoon, sterilised jar (about 2 liters in capacity), elastic band or string & square of cloth
1kg cabbagem (red or white), finely shredded
1-2 tbs salt
500g beetroot, carrot, onion, radish, grated, optional
1 tbs herbs and spices such as mustard seeds, caraway seeds, rosemary, thyme etc
1-2 garlic cloves, optional
Huge thanks to Alanna and the team at Open Table for making this with us in our latest online cooking workshop. We’re having so much fun sharing tips on reducing food waste, learning all kinds of kitchen hacks and of course making delicious things together.
Great for your gut and taste buds! Simple sauerkraut is the perfect way to use up cabbage and store it for later. This recipe makes about three cups and will keep for about one month in the fridge after being opened. Happy fermenting!
Place the cabbage and salt in a large bowl and massage together for 10-15 minutes or until moisture starts to come out of the cabbage *. You should have enough brine to cover the cabbage. If not, take a break and come back 15-30 minutes later and continue to massage.
Add the other vegetables (if using) and herbs and spices and mix to combine.
Pack the mixture in a large sterilised jar, pushing down firmly so that the cabbage is tightly packed with no gaps.
Cut a large piece of muslin cloth or a piece of the outer cabbage leaf. Push the muslin/cabbage leaf down firmly on top of the shredded cabbage to keep the shredded cabbage below the liquid. Use sterilised weights such as marbles wrapped in muslin to weigh this down if you have any. Otherwise, keep an eye on your kraut daily and ensure you push any floating pieces of cabbage below the brine. Screw on the lid loosely.
Place the jar on a tray or in a bowl (to catch any juices that may escape) and set it aside in a cool, dark place overnight to start the fermenting process. Check the kraut every day, carefully removing the lid to release any gasses. The sauerkraut is ready when bubbles start to appear on the surface. You can also use a clean fork to taste test the kraut. Remove and discard the muslin. Refrigerate until ready to use.
*To get a headstart you can scatter the salt an hour before the massaging process, this helps to draw out the water making the massaging bit easier!
Recipe by Open Table, adapted from Kilner & Donna Hay recipes for Sauerkraut
Hints and Tips
- Quick Sauerkraut:
About 450 ml of vinegar can be added for that sour tang if you want to make a fast-tracked batch of kraut. It will slow down the fermenting process though and may not have as many beneficial probiotics, however is a great way to make kraut for a dinner party if you don’t want to wait too long! If you notice the brine dissipates over time add a salt and water brine or apple cider vinegar