Sauerkraut is fermented cabbage that is very good for a healthy gut and overall health. It has the same amount of probiotics, digestive enzymes and live cultures found in yoghurt, provided it is not made with vinegar. Sauerkraut is also a good source of vitamin C and iron both of which contributes to a stronger immune system.
- Preparation: 15 – 20 minutes Pickling time: 1 – 2 weeks
- Ingredients
- 1 large green cabbage (you may use purple as well)
- 3 tbsp (45ml) rough non-iodised Himalayan salt
- 1 large air-tight jar
For spicy option add the following:
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5ml) coriander/cumin powder
- 1 – 2 tsp (5 – 10ml) chilli flakes (adjust according to heat tolerance)
- 1/2 tsp (2.5 ml) black peppercorns
- 1 tsp (5ml) each minced ginger and garlic
This is how:
- Remove the outer layer of the cabbage leaves. Keep this aside.
- Finely slice the rest of the cabbage
- Place the sliced cabbage in a big mixing bowl along with the salt. (add ingredients for spicy option) Now use your clean hands and squish and knead the cabbage until it reduces in density and releases water.
- Spoon in all the cabbage in the sanitized jar and press it down very tightly. Add all the liquid released from the cabbage as well. When you reach the top of the jar – fold the leaves that you kept aside previously and tightly pack it into the jar. Be sure the press all this down very tightly. Seal the jar and keep in a dark warm place.
- Every 2 to 3 days check and remove excess liquid or decaying leaves from the top if any.
- Serve: 2 to 3 tablespoons along with every meal or on canapés
