Sauerkraut

Ingredients

• cabbage, shredded
• 1/2c of salt for each 5kg of cabbage

Method

Combine the shredded cabbage and salt in a large, non-reactive container. Cover it with a cloth and leave it for 24 hours, stirring occasionally. The cabbage will gradually wilt and exude liquid.

Pack the cabbage tightly into a cylindrical container. Cover the cabbage with clingfilm and weight it down so that all air is excluded and the cabbage is completely submerged in its own brine. Cover the whole thing loosely with a plastic bag. Subject the sauerkraut to benign neglect. In summer, two weeks' neglect may be sufficient; in winter, up to four-six weeks may be necessary for a good flavour. Refrigerate between fermentation and use.