Streamside fermented cabbage

Here is a recipe for sauerkraut, Streamside cabbages are so incredibly dense, and fresh, perfect.

It is easy and far more affordable than purchasing pre-made sauerkraut. Rules for the ferment: keep everything clean and add 2% salt to the weight of your cabbage, if you have a mandolin, it helps here to slice the cabbage finely, but it is not essential.

Ingredients:

  • One or half a Streamside organic cabbage- how much you use is up to you.
  • Eg 500g of cabbage, half a cabbage add 10g of salt.
  • Salt- non iodised
  • I used some mustard seeds, and dill seeds, you can use caraway, dill, turmeric, just a touch for flavour.
  • Water- filtered
  • Jar sterilised
  1. Prepare the Cabbage
  2. Remove the outer leaves of the cabbage and set them aside. Cut the cabbage into quarters. Slice the cabbage thinly using a knife or mandolin. Place the sliced cabbage in a large mixing bowl. Sprinkle 2 percent of the weight of the cabbage in salt- over the cabbage. Massage the cabbage with your hands and mix salt through.
  3. Transfer the cabbage and its juices into a large glass jar or ceramic crock. Press the cabbage down firmly with your hands, submerge in its juices.
  4. Place one of the reserved outer leaves on top of the packed cabbage.
  5. Use a small jar filled with water or a fermentation weight to keep the cabbage submerged under the brine.
  6. Cover and Ferment, Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string. This allows air to escape while keeping dust and insects out. Place the jar in a cool, dark place (around 18-22°C) to ferment.
  7. Monitor the Fermentation, Check the sauerkraut daily to ensure the cabbage remains submerged in the brine. If needed, press it down to release more liquid.
  8. Taste the sauerkraut after about a week. It can take anywhere from 1 to 2 weeks to ferment, in the summer, depending on the temperature and your taste preference. The longer it ferments, the tangier it will become, it may also become softer so make sure you catch it when you like it. Keep in the fridge. Bon appetite!
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