Here's a classic that is a must-try for any budding fermenter!
- 1/2 carrot
- 1/2 beetroot
- 3 cm of ginger root
- 1/2 white cabbage
For 2 jars:
- Grate the carrot, beetroot and ginger root.
- Peel off the first two leaves of your white cabbage, then thinly slice half of it (for this I use a mandoline).
- Mix together and weigh (should come to roughly 700g).
- Add 2% of that weight in salt (i.e. 14g). Have a taste; it should be pleasantly salty, not overpowering.
- Scrunch and mash up the vegetable matter with your hands. The aim is to break open the vegetable tissues to allow the salt in, to extract the moisture and facilitate fermentation. Keep scrunching until the mixture oozes with pink liquid.
- Spoon the kraut into your jars, using the spoon to push down the kraut to the bottom, expelling any air and pushing the liquid up to the top.
- Using scissors, cut your saved cabbage leaves into circles, the same size as the tops of your jars. Shove them in such that the liquid rises up over the cabbage-leaf-lid.
- Ferment for a week or two, opening the jars each day to let out the CO2. Once CO2 production has subsided, seal and forget about it for a month or two. Rediscover it, chuck the cabbage-lid on the compost, and enjoy. Keep refrigerated once opened.
Sauerkraut is most simply made just with cabbage, but, as I often do, you can add in whatever other seasonal vegetables that need using up (plus a bit of ginger to give it a spicy kick).