Fermented vegetables (Sauerkraut)
- 300g cabbage of choice
- 4g pure sea salt ( non- iodinized and free from anti-caking agents)
- 1 tsp miso paste (optional)
- 1 spring onion chopped
- 1 tsp grated ginger
- An airtight jar, sterilized
- Wash the cabbage leaves before slicing as you like
- Put the sliced cabbage into a large bowl, then add the salt. After washing your hands, firmly massage the cabbage until it becomes quite wet. This helps the microbes get into the cabbage cell walls, where they will get the ferment going.
- Drain off a little cabbage juice and stir in the miso paste if using then put it back with the cabbage and add onion and ginger and continue to massage.
- Transfer the mixture to you jar and tightly pack it in using the back of a spoon or your fist. You need some juice above the mixture.
- Put a little glass weight or just a few large folded cabbage leaves on top to keep it all submerged.
- Screw the lid on and leave at room temperature ( ideally 18-22 C) out of direct sunlight.
- Each day, check on your ferment and release any gas that has built up.
- After 7 days, your slaw is ready to taste. You might like it just as it is or you may want to leave it longer for a more acidic flavour.
When it is as you like it, pop it into the fridge and allow to rest before eating. Fermentation will stop once the cabbage is in the fridge.