fermenting food (sauerkraut)
- Wildish Club
- May 3
- 2 min read
Fermenting food is a process that uses microorganisms to break down food and create new chemicals, e.g. acid or alcohol. It’s a great way to preserve food and does wonders for your gut bacteria.
Here’s how to make Sauerkraut, one of the simplest, most adaptable and delicious things you can ferment at home.
What you’ll need:
1 medium cabbage
Salt
Sterilised glass jar
Remove any damaged outer leaves from the cabbage. Cut it in half, and then slice it thinly into shreds (leaving out the core).Place the shredded cabbage in a large mixing bowl. Sprinkle with 1 tablespoon of salt for every 500g (about 1 lb) of cabbage.Massage the salt into the cabbage for about 5-10 minutes. This helps to release the cabbage’s natural juices, which will form the brine needed for fermentation.
Once the cabbage is soft and has released some liquid, begin packing it tightly into your jar. Press it down as you go to remove any air pockets. The cabbage should be submerged in its own juice.
Leave about an inch clear at the top of the jar. Loosely put the lid on, to allow gases to escape during fermentation and sit the jar on a plate.
Store the jar at room temperature for 3 days to let it ferment. Check it daily to make sure the cabbage stays submerged in the brine, and look for any bubbles or signs of fermentation.
After about 3 days, start tasting your sauerkraut. If it’s fermented to your liking (tangy and sour), it’s ready! If you prefer a stronger flavour, let it ferment for a few more days.
Once you’re happy with the taste, transfer the jar to the fridge to slow down the fermentation process. It will continue to develop flavour slowly but will keep for several weeks in the fridge.
If you prefer things spicy, feel free to add chilli flakes after you have massaged in the salt. For a seasonal twist you can put some Wild Garlic in there too.
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