Heal your gut with some homemade probiotics! This sauerkraut is super easy to make using only two ingredients and will last for months in your fridge. Just leave your hands to do all the work!
1/2 head red cabbage
11/2 tsp salt
Remove a few of the outer layers until you have a clean, compact cabbage.
Place cabbage stem side down on a chopping board.
Cut in half, cutting through the stem.
Place the half cut side down and make thin slices.
Once you have sliced the entire half, put the slices into a large mixing bowl (if the slices are really long you can cut them half before this step).
Sprinkle the salt all over cabbage.
Using both hands, massage cabbage until it begins to release water and completely soften. This usually takes around 8-10 minutes depending on the freshness of the cabbage.
Once this is done, tightly pack the cabbage into a jar pouring any juices to the bottom. Ensure that the cabbage is squeezed in tightly with little or no air so that it is able to ferment.
Using a cabbage leaf from the unused half, make a small cover for the top of the jar, tearing to size.
Then, cover with a cloth/cheesecloth and tie a rubber band over the top of the jar.
After 5-6 hours, untie the cloth and push the cabbage mixture down using your fingers. When you do this, you should see some juices/brining liquid at the bottom of the jar. If you don't, add a little water then cover up with the cloth again and tie rubber band.
Leave on kitchen counter, away from direct sunlight for two weeks (in summer months, leave for 10 days). If you don't want to wait that long, you can taste the sauerkraut each day after five days and refrigerate when it tastes good to you. It is safe to eat at any stage of the process, but I find the longer you leave it, the tastier it gets.
Finally, remove cloth and cabbage leaf from the top of jar and discard.
Place airtight lid on jar and store in the fridge for up to six months.
Enjoy on its own or in salads, sandwiches and with sausages!
This fermentation process produces a bacteria called 'Lactobacillus' in the sauerkraut, which is also found in yogurt and other cultured products and is extremely beneficial for your body. This 'good' bacteria helps with digestion and fight off viruses in the body.