R AW F E R M E N TAT I O N

Raw Fermentation
Sauerkraut
Ingredients
1 head red cabbage
1 head white cabbage
1 tbsp of whole spices: cumin seeds, celery seed, fennel seed, juniper berries, etc...
2-3 tbsp salt

Method
Firstly, remove the outer leaves and core from the cabbage and set ! aside.
Chop the cabbage into a large dice by rst slicing one way, turn the !cabbage and slice
the other way.
Put the cut cabbage into a bowl big enough to leave 13 space free for mixing, add the
salt and spice, mix well and then massage the cabbage and squeeze to soften and
release the juices.
This could take 5 -10 mins depending on the strength of your hands. If youd like, you
can gently mix the salt into the cabbage and allow it to sit for 20 mins. This will help to
soften the cabbage before you start to massage it.
Once you start to see juices in the bottom of the bowl and the cabbage seems like a
more steamed or cooked consistency, you can stop massaging.

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R AW F E R M E N TAT I O N

Pack your massaged cabbage into your sterile 1 litre jar, using your st to really pack
the cabbage down and see those juices rising up the sides of the jar. Pack the
cabbage in tight, leaving a 5 cm gap at the top of the jar to allow for the juices to rise.
Place one or two of the outer leaves on top of the cabbage, then place the core of the
cabbage on top of the leaf. It needs to be at a higher level than the cabbage, so that
when you clamp down the jar, the juices rise up above the cabbage.
Place the jar on top of a towel in case it leaks and somewhere not too cold.
Taste it after 4 days; it should taste mildly tangy. If so, you can eat it then, or carry on
fermenting it for a week or two, depending on how strong you like it to taste. Once
you are happy with it, transfer to the fridge to stop the fermenting process. It will
keep for many months in the fridge.

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