SAUERKRAUT

Sauerkraut is rich in fibre, and minerals and incredibly nutritious and healthy. This fermented food is great for your gut.

Prep time: 10 min | Total time: 70 min

☞INGREDIENTS
∘ 2 heads red cabbage - shredded and washed
∘ 2 tbsp sea salt
∘ 1 tbsp sugar
∘ 1 tsp black pepper (optional)

☞METHOD
1. Put the cabbage in the clean mixing bowl and add the salt, sugar and pepper. Massage the salt into the cabbage with clean hands for about 7 minutes, or until the cabbage is limp and watery. There should be a pool of liquid left in the bowl.
2. Transfer the cabbage and the reserved liquid to the prepared jar, leave a large gap at the top, and press it down.
3. Place a clean jar with water on top of the cabbage to weigh it down and keep the cabbage just under the liquid.
4. Leave the cabbage to ferment in a cool place, but not the fridge, out of direct sunlight, for 3-4 days.
5. The sourness comes from the lactic acid produced during the fermentation. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process.
6. Once the sauerkraut is ready, it can be stored in the fridge, consume it within a week or two.

Enjoy! :)