Brussel Sprout Sauerkraut
This recipe combines festive season favourites and can also be made using the abundance of festive leftovers. The addition of lemon gives it a nice lift and a zing.
Makes about 1 litre
Ingredients
500 grams cabbage, washed and shredded (reserve the outer leaves and core)
250 grams brussel sprouts, shredded
200 grams carrots, sliced in thin rounds
Zest of 1 lemon
1 tablespoon salt
1 tablespoon caraway seeds
Method
Chop or grate the cabbage and sprouts (finely or coarsely, depending on your taste) and be sure to save some of the outer leaves of the cabbage as well as the core for packing the jar.
Place the cabbage in a large plastic bowl once chopped, Next, slice the carrots in rounds and place them in the bowl. Then, sprinkle over the salt.
Massage the cabbage for about 5 minutes to break down and start to draw the water out. Alternatively, you can leave this for 15-30 mins and allow the water to be drawn out naturally.
Next, add the lemon zest and caraway seeds and mix.
Once mixed, start packing the veg into a clip top Kilner or screw top Mason jar. As you pack, press it down. You want to leave about a 3 centimetre gap at the top of the jar.
Make sure the veg is submersed in liquid.
Seal the jar and leave the sauerkraut to ferment on the kitchen counter for three days (you will need to ‘burp’ the jar once or twice a day) before transferring it to a cool dark cupboard to ferment from 1-6 weeks—the longer the better.
You can check the flavour of the sauerkraut using a wooden or plastic spoon. Once you are happy with the flavour you can transfer the sauerkraut into smaller jars and store it in the fridge.
Food savvy tip
Sauerkraut can last for 7 or 8 months in the fridge and the flavours only continue to develop.
Recipe provided by Nena Foster.
