Yields50 Servings

Nutrition Facts

Serving Size 1 tblspn

Servings 50

Ingredients

 1 small cabbage, grated
 3 medium carrots, grated
 1 tbsp caraway seeds
 2 tbsp fine ground, quality sea or rock salt
 for a softer, less crunchy sauerkraut, use 1 tblspn sea salt plus 4 tblspns liquid whey (see labna cheese and whey recipe)

Method

1

In a stainless steel or glass bowl, mix cabbage, carrots and caraway seeds.

2

Add salt (and optional whey), then massage salt through vegetables for 5-10 minutes. This will allow the juice to be released from the vegetables.

3

Press down with your fist to check whether the juice comes to the top of the cabbage. If not, using a wooden pounder or similar, continue to 'pound' the vegetables for another 5 minutes until the juice comes to the top with pressure applied to the vegetables.

4

Transfer salted vegetables into a wide mouthed mason jar or similar, pressing down to bring the juice to the top. The juice needs to cover the vegetables. If not, then add just enough filtered water to cover. The top of the vegetable mix should be at least 2 cms below the top of the jar to allow room for expansion.

5

Cover tightly and keep at room temperature, out of direct sunlight, for 3 - 5 days.

6

As the sauerkraut ferments, bubbles may appear and the mixture will expand. This may require you to 'pop' the lid each day to release some pressure.

Storage
7

Transfer sauerkraut to refrigerator. It can be eaten immediately and the flavour will also mature with age.

Serving Suggestions
8

1. Add to soups
As with all fermented foods, it is important not to over-heat them as this will destroy the good bacteria that have 'brewed' during the fermentation process. So add to soup once it has been served into the individual plates and no longer boiling hot.
2. Blend into salads for a slightly sharper flavour
3. Accompany morning eggs with a tablespoon of sauerkraut
4. Eat as an accompaniment to meats

Ingredients

 1 small cabbage, grated
 3 medium carrots, grated
 1 tbsp caraway seeds
 2 tbsp fine ground, quality sea or rock salt
 for a softer, less crunchy sauerkraut, use 1 tblspn sea salt plus 4 tblspns liquid whey (see labna cheese and whey recipe)

Directions

1

In a stainless steel or glass bowl, mix cabbage, carrots and caraway seeds.

2

Add salt (and optional whey), then massage salt through vegetables for 5-10 minutes. This will allow the juice to be released from the vegetables.

3

Press down with your fist to check whether the juice comes to the top of the cabbage. If not, using a wooden pounder or similar, continue to 'pound' the vegetables for another 5 minutes until the juice comes to the top with pressure applied to the vegetables.

4

Transfer salted vegetables into a wide mouthed mason jar or similar, pressing down to bring the juice to the top. The juice needs to cover the vegetables. If not, then add just enough filtered water to cover. The top of the vegetable mix should be at least 2 cms below the top of the jar to allow room for expansion.

5

Cover tightly and keep at room temperature, out of direct sunlight, for 3 - 5 days.

6

As the sauerkraut ferments, bubbles may appear and the mixture will expand. This may require you to 'pop' the lid each day to release some pressure.

Storage
7

Transfer sauerkraut to refrigerator. It can be eaten immediately and the flavour will also mature with age.

Serving Suggestions
8

1. Add to soups
As with all fermented foods, it is important not to over-heat them as this will destroy the good bacteria that have 'brewed' during the fermentation process. So add to soup once it has been served into the individual plates and no longer boiling hot.
2. Blend into salads for a slightly sharper flavour
3. Accompany morning eggs with a tablespoon of sauerkraut
4. Eat as an accompaniment to meats

Triple ‘C’ Sauerkraut (Cabbage, Carrot and Caraway seeds!)