Sauerkrout – I don’t really know if I like it. I add it to a hotdog or a chicken kebab, but not a lot. Its hard not to make a lot, so if I make a batch its going to be too much.
Anyway – Sauerkraut is femented cabbage. Fermentation by lactobacilli that gives it a sour sharp flavour. Its made with salt, so the taste is salty sharp sour cabbage.
Ingredients:
Roughly 2kg of white cabbage for 3tbl salt
maybe a bit of carrot ribbons or a (mild) chilli or two
some people add caraway seeds or black peppercorns
First slice the cabbage on a mandolin. In a big bowl, add the salt and massage it down so that enough juice comes out of the cabbage to cover it. (takes a while).
Add to a kilner jar, and add a weight so that no cabbage is above the juice line. Add any carrot, chilli or caraway you want.
Leave it for 1-3 weeks to ferment. you should see bubbles when you open the bottle. Put in the fridge when its matured enough for you. will last a few months.