Farmer foster has loaded us up on organic cabbage this week, so we have decided to make sauerkraut! We love adding this versatile little immunity boost to our salads, toast, baked veggies and so much more.
What you'll need (all found in this weeks box or stocked on The Farmers Store): 1/2 Cabbage, 3x carrots, 4x garlic cloves, ginger (to taste), turmeric
(to taste), 1x beetroot, salt & pepper.
Sterilise any equipment you will be using for fermentation. We do this by pouring boiling water over clean jars and lids and drying completely. This step is very important to allow for proper fermentation.
With clean hands, massage finely grated cabbage for ten minutes. The cabbage should start softening, shrinking in size, and releasing water.
Add shredded beetroot, carrot, ginger, turmeric, and garlic and massage once more with clean hands for 4-5 minutes until thoroughly combined.
- Add your sauerkraut mixture into your sterilised jars and press down firmly to pack. There should be enough liquid from the massaging to rise up and cover the vegetables, if not top with water until covered.
- Be sure to leave plenty of room (roughly 4cm) between the contents and the lid so it has room to expand. Seal with a lid and store out of direct sunlight.
- During this fermentation process, open your jars once per day to release air. Press down with a sterilised object like a spoon.