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I've decided to make some sauerkraut as I've acquired a 4pint Kilner jar.
Feel free to share your recipes!!
The best I've ever had was a Polish one.. I've no idea what was in it though
Made this one when we had a shed load of cabbage from the allotment and not enough time to eat it. Tasted alright but still can't get the stink out of the jars. Would do it again though!
Thanks
I did this:
1kg (roughly) white cabbage, shredded finely.
1.5 teaspoons salt
Teaspoon of caraway seeds
Fresh black pepper.
Don't add water ( in theory), it all comes from the cabbage. Mash the cabbage with the salt, caraway and pepper, using a pestle, in a big plastic tub - takes a while to release the liquid, which should eventually cover the shredded cabbage. You might have to add a wee bit.
Put a plate on top with a weight on it to keep the cabbage submerged. Keep at about room temperature, in the dark, for a week or so, then taste it, if it seems ok, put it in jars and put in the fridge. Eat!
I made a nice one a while back which was white cabbage, carrot, caraway and cardomen. Called it my 4 c's kraut. Dont overdo the spices. You will need a lot of veg to fill your 4 pint jar more than you would think as you don't want more than an inch of airspace left at the top or more likely to mould. Use a Gu pudding ramekin in the top of the jar to keep the veg pressed below the brine. If on Facebook check out uk fermenting friends for recipes, advice.
Bigos is a Polish stew made with sauerkraut , it is amazing