SauerkrautA favourite of German-born Nourish chef, Andreas. This simple fermented cabbage dish is packed with fibre, vitamins and bacteria that aid gut health and benefit our microbiome.
Cooking time:30 minutes, plus fermenting time
Serves:1 large or several small jars
- Cut the cabbage in half, remove the core, then slice thinly.
- Put the cabbage in a bowl and sprinkle with the salt. Rub the salt into the cabbage for 5 minutes, wait 5 minutes, then repeat. The cabbage will reduce in volume and release water that mixes with the salt to create a brine.
- Mix in the caraway seeds and peppercorns.
- Cover the surface of the cabbage with cling film, then press down to remove any air bubbles. Weigh the cabbage down using a couple of heavy plates or other weights that fit your bowl.
- Cover the bowl with more cling film and leave in a cool, dark place for at least 5 days. For a stronger flavour, you can leave the cabbage to ferment for up to 6 weeks.
- Uncover the cabbage every day to release any gas that has built up as it ferments. Stir the cabbage to release any bubbles, then replace the cling film and weights.
- When you’re happy with the flavour, transfer the cabbage to sterilised glass jars and keep it in the fridge for up to 6 months.
- 2kg very firm pale green or white cabbage (outer leaves removed)
- 3 tablespoons sea salt
- 1 teaspoon caraway seeds
- 1 teaspoon black peppercorns
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