Sauerkraut

By: Skye Gyngell
From: Spring
Makes: 600 g
Photographer: Andy Sewell

Real homemade sauerkraut is a world away from the sharp, astringent shop-bought variety. Delightfully crunchy and sour, it is easy to make and addictive to eat. You need little equipment: a chopping board, sharp knife and a sterilised jar and you’re ready to go. If you are new to fermentation, sauerkraut is a perfect first thing to try. I prefer to make it one jar at a time, rather than in large quantities.

You can use green cabbage if you prefer but I love the vibrancy of red cabbage – and I enjoy eating food that is alluringly strong in colour. Here I have added a little caraway, but you can add grated carrot, crushed garlic or ginger if their flavours are more appealing to you.

Ingredients

Quantity	Ingredient
1	red cabbage
1 1/2 tablespoons	coarse salt
1 tablespoon	caraway seeds

Method

Using a sharp knife, slice the cabbage in half, remove the outer leaves and set aside. Cut out and discard the core from the cabbage. Lay the cabbage halves cut side down on a board and slice each half as finely as possible.
Put the shredded cabbage into a bowl and sprinkle over the salt and caraway seeds. Using very clean hands, massage the cabbage vigorously – this will help it soften and release its natural juice.
When the cabbage is almost wet, transfer it to a sterilised 1.5 litre kilner jar, packing it in tightly until it reaches the top of the jar. Place one of the discarded outer leaves on top to help seal the cabbage and screw the lid of the jar on tightly.
Store in a cool dark cupboard – the cabbage will be ready to eat after 2–3 days, but it can be kept for 2–3 months. Once opened, refrigerate and use within a few days.

Tags:: Skye Gyngell; seasonal; Spring; London

Sauerkraut

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