Finally sliced and salted cabbage, also widely known as sauerkraut [souuh r-krout] is fermented to produce all that ‘good’ bacteria, perfect for your gut. Not only is sauerkraut packed with good bacteria but makes food more digestible, eliminates anti-nutrients and makes for a great condiment or sandwich filling. They’re so many great combinations for sauerkraut and will definitely be household favourite.
Chef: Justine Schofield
Time: 30 minutes + 5-8 days to ferment
1kg of savoy cabbage (about 1 medium head), cut into quarters
1 tbsp salt
1 tsp caraway seeds
2 bay leaves
Dijon mustard, to serve
Place a fine slicer disk into a food processor and thinly slice the cabbage. Alternatively, finely shred with a sharp knife. Place in a large bowl with the salt and with your hands massage and squish the cabbage for 10-15 minutes. By doing this, the liquid will start to form. You want to produce ¾ – 1 cup of liquid. Mix in the bay leaves and caraway seeds.
Now fill a sterilised 1.2L (or 2 x 600ml) jar with the bruised cabbage, squeezing out the liquid and pressing it in firmly with a pestle or rolling pin a little a time to ensure there are no air bubbles. Ensure you leave a few centimetres of space at the top of the jar. Now add the liquid to ensure all the cabbage is covered. Screw the lid on and store at room temperature (out of the direct sunlight) for 6-10 days.
Check the taste every 3-4 days. It should will be slightly pungent and have a tang. Once you’re happy with the strength of the zing it is ready. It now can be stored in the fridge for up to 6 months.
Serve with mustard.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 30/07.