There is no question about the benefits of sauerkraut and making it at home couldn’t be easier and it’s so much tastier.
All you need is a 1 litre kilner jar, cabbage and some rock salt.
Start by making sure your jar is sterilised or as clean as you can get it then take off the outer leaves of the cabbage before cutting it into quarters, taking out the core and slicing it up as finely as possible and placing it in a mixing bowl.
Grind your salt over the sliced cabbage, give your hands a good wash and them get time into the bowl and give it all a good mix and a squeeze.
Leave for 15 minutes before spooning into the jar and crushing it down with the back of a spoon.
Cover with a tea towel so when the fermentation starts it can breathe.
The cabbage soon should be submerged in its own liquid that is released from the cabbage, any cabbage that is poking out from the liquid will go a bit funny so you might need to press it down a few times in the early fermenting hours.
Leave the sauerkraut for at least 3 days before eating, the longer it’s left the better so be patient.