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)**
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)
- 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.
- Slice the cabbage thinly and add salt. Massage it with salt for around 5 minutes, so it starts releasing the liquid.
- Stir in the roasted cumin, black pepper and mustard seeds.
- 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.
- 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!
- 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.
- Put the cabbage in a cold and dark place and press it down multiple times in the first day.
- 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.
- 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.