If you're looking for something healthy, it's hard to go past sauerkraut. Best of all, it makes a delicious and tangy accompaniment to any meat dish.
Put clean tea towels over the floor and the wine barrel in the centre.
Remove the outer leaves from the cabbage and set aside- you will use these to cover the top of the sauerkraut.
Cut the cabbages in half and remove the core. Thinly slice the cabbage and salt it as you slice. Put into a large non-metallic bowl.
Wash your feet well with sanitised water.
Put some of the cabbage, salt and spices into a large sterilised wine barrel and then get into the barrel and stomp the cabbage down to release the juices from the cabbage.
Add some more cabbage, salt and flavourings and stomp the cabbage again to release the juices. Resume adding more cabbage, salt and spices and continue to stamp the cabbage down- until you have used up all the cabbage.
The cabbage needs to be covered with about 10cm of liquid. If your cabbage is juicy you may not need to add any more liquid; if not create a salted brine and pour it over the top.
Cover the shredded cabbage with the outer cabbage leaves.
Weigh down the cabbage and cover for 1 week- checking every couple of days to ensure the liquid is still covering the cabbage and that none of the shredded cabbage is exposed to the air. After a couple of weeks the sauerkraut will be ripe, the taste should be slightly salty and acidic and the leaf should still have a little crunch.
Take the cabbage and finely shred it. Once shredded place a layer at the bottom of the jar and then pound it down with a wooden spoon to bruise the surface of the cabbage.
Put in approx. 1/4 tsp. of good quality salt and flavor with juniper and fennel to a layer of shredded cabbage.
Then pour in enough whey to cover the top of the cabbage. The cabbage should be emerged in liquid.
Leave the jar in a dark cupboard for up to 6 months.
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