4 Ingredients Healthy Diet by Kim McCosker

Author:Kim McCosker
Language: eng
Format: epub
Publisher: Four Ingredients

Fibre

3.5g

Protein

3g

* * *

1 large head green cabbage, 1.2kg

1 1/2 tablespoons (13g) kosher salt

1 tablespoon (20g) caraway seeds (optional, for flavor)

* * *

Cut the cabbage into quarters and trim out the core, slice into very thin ribbons. Transfer to a large mixing bowl and add salt. Work the salt into the cabbage by massaging and squeezing with your hands, 8 minutes. Add the caraway seeds. Pack the cabbage into a mason jar, pushing down to compact. As the cabbage releases its liquid, it will become limp, eventually its liquid will rise up over the cabbage.

If after 24 hours, it doesn’t, dissolve 1 teaspoon of salt in 1 cup (250ml) water and add enough to submerge the cabbage. Seal the jar tightly and ferment at room temperature for 3 to 5 days. There’s no real rule for when the sauerkraut is done, be guided by how it tastes.

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