Cabbage, carrot and ginger sauerkraut
- Details
- By Laurence Guy
Sauerkraut is a great way to preserve cabbage and is amazingly good for you, creating lots of friendly bacteria that benefit digestion. Store bought versions have often been pasteurised, killing all the bacteria so home made has the best health giving properties. It's important to keep everything as clean as possible and sterilise your utensils as well as keeping an eye on the cabbage as it ferments to stop it from going bad.
- Sterilise 2-3 large jars in a hot oven for 10 minutes.
- Trim and core your cabbage before washing thoroughly.
- Wash, trim and grate the carrots and put in a bowl with the shredded cabbage. Grate the ginger into the bowl.
- Scatter over 2 tablespoons of salt and mix well
- Spoon the cabbage mix into the with a clean spoon, making sure to fit it in as tightly as possible.
- The cabbage will create it's own brine and once the liquid has covered the shredded vegetables, cover with a cabbage leaf to keep it all submerged and seal the jars.
- Store at room temperature for a week before moving to a cooler place for a further three weeks before using
