Easy sauerkraut (made in a Jar)
1 large head organic green or red cabbage – pertercides can kill the good bacteria
1 Tablespoon sea salt
1 tablespoon of either cumin or fennle seeds
About 6 med sized seralised jars (clean with hot soapy water, then dry in the oven at 150 celcus) Allow to competely cool before using.
Pestle – optional
Food processer – optional
Good sharp knife
Cut the cabbage in half and slice finely, or the easier option is to roughly chop and put in the food processor to chop up, don’t do it for too long though, just enough to roughly chop it up into 1-2cm pieces.
Put half the sliced cabbage in a bowl and add ½ t
ablespoon sea salt.
Using your hands, begin squeezing the cabbage you can also bash it with a pestle. You want the cabbage to begin breaking down. It will appear that the cabbage is starting to wilt.
Add the other half of the cabbage and ½ Tablespoon sea salt. Continue squeezing/bashing the cabbage until the leaves are wilted and moisture begins to drip off the cabbage.
When a briny liquid has been achieved, pack the cabbage into a clean Mason jar. Push the cabbage down hard to remove most of the extra space.
If your cabbage contained enough moisture, you should have liquid covering the cabbage completely. This is essential because you want to submerge the cabbage in brine (for the anaerobic environment). If there is not enough liquid, add some salt water until the cabbage is completely submerged. To do this, mix 1 cup of water with 1 teaspoon sea salt.
Cover the uncapped jar the lid don’t screw it on as the gas needs to be able to escape. Set jars in location at room temperature, out of direct sunlight. I keep mine on the counter top so I remember to check on it.
For the first few days, check on the cabbage and add extra liquid to keep the cabbage submerged. A bit of white foaminess is normal. You will notice the cabbage lose its bright green color as well. Do not dismay! However, be on the lookout for anything that looks discolored or moldy.