Sauerkraut
Makes 800g
Medium
15 minutes, plus 1–4 days’ fermentation time
This versatile sauerkraut is a great source of probiotics. It’s delicious with schwarmas, schnitzels, red meat, mixed into salads and added to wraps, so make sure you always have a jar on hand.
Ingredients
Method
- 1 medium green cabbage
- 1 T sea salt
Method
Ingredients
1. Remove the outer leaves of the cabbage and discard.
2. Slice the cabbage thinly, place in a large bowl and sprinkle over the salt.
3. Massage the cabbage for about 10 minutes until it starts to release its juices.
4. Pack the cabbage tightly into a clean 800g jar, pressing down to ensure it’s submerged in its liquid.
5. Cover the jar with a cloth and secure with a rubber band.
6. Leave to ferment at room temperature for 1–4 weeks, tasting periodically.
7. Once it’s tangy and to your liking, put the lid on and store in the fridge.
Cook’s note: Keeps for three to four weeks.
Find more cabbage recipes here
Extracted from Mindful Meals, which contains easy, practical and effective strategies you can apply in your everyday life, including over 100 recipes with a special focus on the powerful connection between the gut and the brain. It retails for R450 and can be found at most reputable bookstores in South Africa.
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