Golden Sauerkraut
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This sauerkraut recipe from the Green Kitchen At Home cookbook is so fresh and tasty. This is a super easy recipe to create your own fermented food that is great for your gut health.
You’ll need a large sterilised jar to store your kraut. to sterilise preheat oven to 180 C, remove rubber ring, place jar in pan of boiling water for 10 minutes, drain and place jar in oven to dry.
Makes 1 large jar
Ingredients (when in italics available from the van)
1.4kg green cabbage, trimmed and 2 outer leaves set aside for sealing
3 carrots, tops removed and peeled
2 cloves of garlic, peeled
1.5 tablespoon ground turmeric (approx 25p)
1 tablespoon sea salt (approx 10p)
1 tablespoon peeled and grated fresh ginger (or use ground if not available, approx 13p)
1/2 tablespoon caraway seeds (approx 8p)
1/2 tablespoon fennel seeds (approx 9p)
Total cost from Incredible Bulk approx £0.65
Method:
Thinly slice cabbage, grate carrots and finely chop garlic.
Transfer all to large mixing bowl and add the remaining ingredients.
Using your hands (rubber gloves advisable or be prepared to have yellow hands for a while!) mix and massage the vegetables for about 10 mins, until they are tender and very juicy. You may need to add more salt if vegetables are not releasing juices.
Pack the sauerkraut into your sterilised jars, cover with juices, top with the reserved outer leaves and seal.
Store jar at room temperature out of direct sunlight for 2-4 weeks or until fermented. When ready the kraut should be softly textured but not mushy and have a fresh, spicy, acidic flavour. Remove cabbage leaves and store in fridge. It will keep for a few months.
Zero Waste Tips
Buy vegetables loose without packaging.