Ingredients:
1 x medium cabbage finely shreded
1 – 2 tbsp Murray river Sea Salt
2 Tsp Caraway Seeds
Method:
- combine ingredients in a large clean mixing bowl
- massage cabbage thoroughly with hands to release juices
- transfer cabbage to clean jars or crock, pressing down firmly until the brine covers the cabbage
- use a clean weigth to ensure brine rises above cabbage – if using a crock use the provided stone weights. If using your own pot or jar try using something smaller like a ramican etc
- This traditional sauerkraut recipe is best when left to sit for 3-4 weeks prior to eating
- transfer to cold storage – enjoy
If mould or fungus appears on top of your brine it may indicate contamination. When this occurs it’s best to discard batch, clean all instruments thoroughly, and start again.
Credit: thestonesoup.com