This probiotic rich food is easy to make, inexpensive and full of health benefits. We like to serve a spoon of sauerkraut with eggs at breakfast and the juice became an excellent "first foods" for my daughter when she began eating solids. Hope you enjoy this delicious traditional food, as well as the process of making it.
Ingredients
1 large whole cabbage
1 tbs Celtic sea salt
1 tbs whey / Celtic sea salt
2 tbs caraway seeds
1 tbs coriander seeds
1 tbs dill tips
1 tbs fennel seeds
Method
Remove the outside damaged leaves and core of the cabbage. Shred the cabbage leaves using a food processer or knife. In a large bowl, toss the cabbage with salt and whey (or extra tbs salt if not using whey). Massage the salt into the leaves to assist in releasing the juices. Add the caraway, coriander, dill and fennel. Pack the cabbage tightly into glass jars and you will see the juices start to rise above the cabbage. This is the brine that will help to preserve the cabbage during fermentation. A kraut pounder can also be used to help pack the cabbage. A little trick that I use when I don't get enough juice to rise, is to add a little filtered water so that the cabbage is completely submerged under liquid. If the cabbage is exposed, mould can develop on the top layer. Seal the jar and set them on the bench to ferment. I prefer the flavour that develops at around 5 days in Summer and a week in Winter. However, the fermentation process can be left for a month or longer. You can taste test every few days and decide when its ready for the refrigerator. Once in a cold place, it can be stored for a year!