Whole Cabbage Kraut
Go on, buy the whole cabbage and make enough sauerkraut to ensure your gut is well cared for this lockdown. Seriously, making a whole cabbage kraut is easy and economical. Use the thicker outer leaves and get a beautiful bright green kraut. Slice the core thinly and throw it in. There shouldn't be a scrap of cabbage left. This is the self care project - a healthy gut supports a healthy mind.
1 whole cabbage (usually about 2-4 kilos)
2 tsp of salt, per kilo of cabbage
2 teaspoons spices per kilo of cabbage, such as:
- juniper berries
- caraway seeds
- mustard seeds
- celery seeds
- dill seed or dry dill tips
- whole black pepper corn
Wash the whole head of cabbage. Remove any leaves that are slimy.
Divide the cabbage into manageable pieces. Slice each piece, including the other leaves and core, finely.
Put into a large bowl and add salt and spices.
Now to break down the cabbage. Do this either with your hands, by squeezing the cabbage or pounding using a weighted instrument. This might take up to 5 minutes or more. Break down the cabbage until it is very wet. Take a fist full of cabbage and if juice runs out when you squeeze you know it is ready.
Pack cabbage tightly into clean glass jar that has at 3 litre capacity or a few smaller jars. Press the cabbage down so liquid rises above the produce and air bubbles are released. Seal with lid or airlock.
Place your jar in a cool dry place for at least 2 -7 days. This is the period of fermentation. In this time, you will notice your sauerkraut will bubble and some juice may escape. Simply open lid, wipe jar down and push down any cabbage that rises up under the liquid, then replace lid, . After 2 days, try your sauerkraut. If you are happy with the flavour place sauerkraut in the refrigerator. Sauerkraut may be eaten immediately but will improve with time (we suggest a week).
* If you do not have enough liquid to sufficiently cover cabbage you can top up with water.