Here’s part 2 of our fermenting series. We’re making sauerkraut under the guidance of the wonderful April Danann. This is like exercise for your gut, it improves digestion and fills your body with healthy bacteria.This is great for your gut health and it can pack some heat too if you leave the seeds in your chili!
2 large resealable jars with wide mouthes
1 head of organic red cabbage
1 head of organic white cabbage
2 tsp salt
1 clove garlic (finely chopped)
A few whole pink peppercorns
6 tbsp apple cider vinegar
A large jug of spring/bottled/distilled water
- Remove the outer leaves of the cabbage and set aside.
- Remove the hearts, thinly slice your cabbage using a food processor (or use a knife if you don’t have a food processor).
- Add the cabbage to a bowl, add your salt, and massage into the cabbage.
- Next divide the cabbage between your jars and press down with a wooden spoon, to make sure that the cabbage is really compacted.
- Add 1/2 a clove of chopped garlic and a few peppercorns to each jar, along with 2-3 tbsp of apple cider vinegar to each jar.
- Add enough water so that it just about covers the cabbage, and then compress again with your wooden spoon, leaving a little room at the top of the jar as more moisture will be released.
- Cover the cabbage in each jar with one of the outer cabbage leaves that you set aside earlier.
- Seal your jar and leave to ferment in a cool, dry place anywhere between 3 and 30 days and enjoy – this sauerkraut will last for up to a year after its made!