02/06/2026
Sauerkraut; One of the easiest and yummiest ferments to make.
Two ingredients: cabbage and quality, non-iodised salt.
Finely slice cabbage, weigh it. The cabbage weight multiplied by .02 = how much salt you'll need. Put the cabbage and salt in a large bowl and massage to release the juices.
Place the cabbage in a jar, pressing and compacting it as you go. You want the brine to rise above it. Pour the brine from the bowl into the jar. Place an outer cabbage leaf on top, screw on the lid, and place in a dark cupboard. It will need burping 1 - 2 times daily otherwise you'll end up with a mess. Keep pushing the cabbage below the brine each time you burp it. Ferment for at least 9 days and to your own taste. If I can stop myself from eating it, this will ferment for 2 - 3 weeks.