Try making your own sauerkraut!

Making sauerkraut is a simple and rewarding process.

You will need 1 cabbage (approx. 1kg), 20g salt, a large bowl, and an airtight vessel (preferably glass, eg. mason jar) to hold the cabbage in after kneading it!

1. Take the cabbage, remove the outer leaves and the core.
2. Shred the cabbage. You can use a food processor, or a sharp knife and chopping board.
3. Move the cabbage to a large bowl and sprinkle with salt.
4. Knead! This is a process of kneading and squeezing to cabbage so it releases its liquid - this becomes it's brine. As a guide - knead for 5 minutes, then stand for 10-15 minutes (cover to stop evaporation)
Once the cabbage can be covered with brine when compressed, move the cabbage and it's brine to the glass jar. The cabbage should be completely immersed in the brine, if it isn't - make up some salt water (100ml water with 2g salt) and add it on top.
It is ideal if the jar is 3/4 full, as the cabbage can bubble up during fermentation.
5. Seal the jar, and store it in a cool dark place.
After a few days it should start to fizz and bubble as it ferments. You will need to pop the lid every few days to allow the gases to escape for the first week of fermenting.
Then allow it to continue fermenting for 4-6 weeks. Tasting it as it progresses is important! Once you reach a taste you enjoy - move the mixture to a fridge and enjoy!

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