Fermenting and sauerkraut

Fermentation is an old way of preserving food that gives it a sour flavour and beneficial lactic acid bacteria. Sauerkraut is an easy place to start.

You will need

• 1 kg white cabbage
• 20 g salt (2% of the weight of the cabbage)
• Glass jar
• A weight (a small jar or a fermentation weight)
• A cloth or a fermentation lid

Steps

1. Weigh the cabbage

   Weigh the cabbage and work out the salt: 2% of the cabbage's weight.

2. Shred the cabbage

3. Massage in the salt

4. Pack it into the jar

5. Keep the cabbage under the liquid

6. Let it ferment

7. Move it to the fridge

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