Salty, tart and wonderfully versatile, sauerkraut is a great way to get your veggies into every meal. Add a scoop to your salad, as a side to a meat dish, or enjoy on toast with some avocado. Cornersmith share with us their signature recipe, which is known for improving digestive health.
Ingredients
Method
Discard outer leaves of cabbage. Cut cabbage in half; cut out core.
Finely shred cabbage and place in a bowl with salt, caraway seeds and juniper.
Pound with a wooden pounder or meat hammer for about 10 minutes, until juices are released.
Pack cabbage tightly into clean glass jar, pressing down so liquid rises above the produce and air bubbles are released.
Repear this process until the jar is filed. Liquid must cover the cabbage by about 2 centimetres.
Wipe rim of jar; seal.
Place jar in a cool, fry place for 2 days. This is the period of fermentation. In this time, you till notice your sauerkraut will bubble and some juice may escape. Simply wipe jar down.
After 2 days, place sauerkraut in refrigerator.
This can be eaten immediately after fermentation, but will improve with time (we suggest a week). If you do not have enough liquid to sufficiently cover cabbage, add some non-chlorinated water.
Note
What is sauerkraut
Originating in Central and Eastern Europe but popularly eaten in Germany, this is a finely chopped cabbage dish that is fermented. It has a distinctive sour flavour from the fermentation process.
Is sauerkraut healthy?
Very much so! The fermentation of the cabbage creates an abundance of good bacteria and nutrients, so it is considered a very good addition to your diet and beneficial to improving your gut health.
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