Sauerkraut

Sauerkraut

By
From
Polska
Photographer
Laura Edwards

Ingredients

Method

  1. Chop the cabbage very finely, place it in a bowl and cover it with a tablespoon of salt. Massage the seasoning into the cabbage with your hands then use your equipment of choice to pound the cabbage gently for a long period of time – perhaps 15–20 minutes, or until its juices are released. Then add half a grated carrot or a teaspoon of caraway seeds. The cabbage is then transferred to a (previously sterilised) jar. Use something heavy (like a rock or can) to press the cabbage down, making sure that it’s fully submerged in its own juices. After 3 days, taste the cabbage: if you like this lightly fermented sauerkraut then close your jar and place it in the fridge. However, if you would like a stronger flavour (as I do) then allow the cabbage to ferment for 5 days.
Tags:
polish
eastern european
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