Sauerkraut

Sauerkraut is a fermented version of chopped cabbage, which can be stored for future purposes. It can be used to prepare healthy sandwiches and considered a healthy dish. It is made by a process called lacto-fermentation. In this recipe, both purple and normal cabbage has been used. You can choose anyone too.

Ingredients for Sauerkraut:

1. Cabbage – ½ kg

2. Purple cabbage – ½ kg

3. Salt – 2 small spoons

How to prepare Sauerkraut?

1. Wash cabbage and remove outer leaves.

2. Cut them into four parts and remove the inner stalk.

3. Chop cabbage into thin pieces and transfer to a bowl.

4. Add salt and using hands, mix them well for at least 10 minutes.

5. Continue till cabbage losses its stiffness and salt water appears in the lower surface of bowl. (When you squeeze cabbage using hands, water should come out).

6. Allow the bowl to rest for at least 45 minutes.

7. Using hands mix the contents once again. Smash well manually.

8. Transfer the contents to a glass container.

9. Add little by little and press well.

10. Continue the process till full cabbage is transferred.

11. When you press cabbage final time, it should fully immerse in salt water.

12. Fill till 3/4^th portion of the container only.

13. Cover it using a clean cloth and close the lid tightly.

14. Allow it to rest for four days. Occasionally check if cabbage is fully immersed in salt water.

15. After four days, transfer Sauerkraut to small jars and store in refrigerator.

16. You can store Sauerkraut in refrigerator for 2 months without any damage, and can be used as a filling for snacks, sandwiches etc.

Courtesy: Vanitha Magazine, August 15-31, 2019

Also read a few sandwich and bread recipes: