how to: homemade sauerkraut
Fermentation is one of the oldest techniques for preserving food and you get to enjoy the tasty results in less than a week. Tangy and refreshing, a forkful of sauerkraut will uplift any dish. Bottle a batch yourself before using it in a range of zesty meals.
YOU WILL NEED
• 1kg white cabbage, finely shredded
• 1 tablespoon sea salt flakes
• 1 x 1 litre glass jar, sterilised
• muslin cloth
• string or elastic band
TIPS + TRICKS
+ To sterilise a glass jar, preheat oven to 120°C (250°F). Wash the jar and the (metal) lid in hot soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool before filling.
+ The sauerkraut will keep for up to 1 month in the fridge.