1 large cabbage (preferably organic) shredded - remove the core and toss to the sheep or chooks
1 onion chopped finely
Small bunch of fennel chopped finely
Handful of caraway seeds
1 - 2 Tablespoons salt. NB don't use table ionized salt (which I personally never would recommend you consume) use sea salt. I use Himalayan pink salt.
Place salt and caraway seeds in mortal and pestle and grind
Add to mason jar the cabbage, onion, and fennel in layers. On each layer sprinkle some of the salt and caraway seeds.
The salt and the pounding helps the cabbage release it's own juice which in turns becomes the brining solution that is going to start the fermentation process.
If you wish to do some more reading on fermented food I highly recommend popping over to Sandor Katz website and suggest you get a few of his books out of the library. I was gutted that I missed out on getting tickets when Sandor came to NZ I'd of loved seeing him. Here's a You Tube to enjoy.
Do you make your own sauerkraut? What is your recipe/method?
Farm Stay Guest.
Pancho showing his scratching pole dance movements.