August 13, 2017

I have always been connecting sauerkraut with our cellar, a big bucket and my grandma that was preparing it. I didn’t know a lot about the procedure and always had a feeling you need to be really skilled farmer to prepare such a thing. But soon I realised that I’m very wrong. I figured out I can prepare the sour cabbage in tiny portions and then store them in the fridge. Since I’m a huge fan of sour flavours I prepare a bit more of it and add it everywhere. And this type of cabbage has a plus also: it’s really healthy and will bring a lot of healthy probiotics in your body.


**For around 1 kg of cabbage; Very simple; 20-30 min for preparation (3+ days for fermenting)**

Ingredients

1 kg cabbage (red or green)
1 and half teaspoon of salt
1 teaspoon of cumin seeds
1 teaspoon of black pepper (optional)
1 teaspoon of mustard seeds (optional)

Instructions
  1. Since we will ferment our cabbage it’s really important to clean well everything we will use. So wash 1 l mason jar (or more smaller ones) well.
  2. Slice the cabbage thinly and add salt. Massage it with salt for around 5 minutes, so it starts releasing the liquid.
  3. Stir in the roasted cumin, black pepper and mustard seeds.
  4. Put everything in a mason jar and press down well. If there was any liquid while massaging it add it to the mason jar too.
  5. Weight the cabbage down with a small mason jar filled with pebbles or filled with water. The cabbage needs to be under the water level at all times!
  6. When everything is ready cover the jar with clean cloth and adjust with a rubber band. We don’t want any dust to come near our cabbage.
  7. Put the cabbage in a cold and dark place and press it down multiple times in the first day.
  8. In the first 24 hours the cabbage should release so much water that it’s completely underneath it. If it is not simply add 1 dl of water mixed with 1 teaspoon of salt.
  9. Now let it rest for at least 3 days (or more), depends how sour you want it. Taste it everyday and when it tastes perfect store it in the fridge.

Wise-ass corner

Closed sauerkraut will stay in the fridge for at least 2 months.  Who would have thought that you can use sauerkraut for much more than just as a side dish for sausages? Add it to salads, sandwiches, hamburgers or eat it with cold side dish with main courses. Experiment!

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread