Have you ever tried making your own sauerkraut? its very simple to make, and only requires a handful of basic ingredients. Crunchy and delightfully tangy, sauerkraut is perfect for serving with poached eggs & avocado, or in a toasted sourdough sandwich with a delicious cheddar cheese.
Simply combine shredded cabbage with spices, sea salt and pack it into a glass jar or two. The cabbage releases liquid creating its own brine, which then ferments in to this delicious, crunchy and tangy condiment that we know and love as sauerkraut. Besides preserving the cabbage, this fermentation process also gives fantastic health benefits. Fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of natural yoghurt.
2 heads of cabbage, cored and finely shredded
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons sea salt
The sauerkraut will keep for several months when stored in the fridge. As long as it still tastes and smells good, it will be!
We have kept this recipe relatively simple, but feel free to add your favourite spices, chilli & turmeric are also fantastic additions. We have used white cabbage in this version, although purple cabbage works fantastically too.