Global
Traditional Sauerkraut
A naturally fermented vegetable that feeds beneficial gut bacteria.
~20 mintotal~41 kcalper serving~4g protein~6g carbs~0g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 6.
Ingredients
- 1 medium green cabbage
- 1–1½ tsp sea salt
Cooking Steps
Finely shred cabbage and place in a bowl.
Sprinkle with salt and massage until juices release.
Pack tightly into a clean glass jar.
Ensure cabbage is submerged in its own liquid.
Cover loosely and ferment at room temperature for 7–21 days.
Taste regularly and refrigerate when ready.
Plant & Growing Tips
Green Cabbage
- Plant green cabbage in full sun in rich, well-drained soil, preferably in spring or late summer for a fall harvest.
- Provide consistent moisture, especially during head formation, to prevent splitting.
- Space plants 12-24 inches apart, depending on the variety, to allow for good air circulation.
Natural Pest Control
- Cabbage worms: Use floating row covers from planting to harvest to prevent cabbage moths from laying eggs.
- Slugs and Snails: Set out shallow beer traps or hand-pick them from plants in the early evening.
Harvest
Green Cabbage
- Harvest when the head feels firm and dense to the touch.
- Cut the head at its base with a sharp knife, leaving the outer leaves to possibly produce small, secondary heads.
Storing & Freezing
Refrigerate for up to 6 months once fermented.
