Red Cabbage and Carrot Sauerkraut Recipe
Ingredients
  • 1 red cabbage
  • 3 large carrots
  • 1clove garlic
  • nub of fresh gingerpeeled
  • 1 onion
  • 1tbsp Celtic sea salt or Himalayan saltto 8 cups of shredded cabbage
  • freshly ground pepper
  • wide mouth jar(s) with lid(s)
Instructions
  1. Remove any spoilt leaves from cabbage. Save a good looking leaf or two from the outside of the cabbage and set aside for later.
  2. Shred all the vegetables finely (by hand or in a food processor) and place them in a large bowl Add salt and black pepper. Mix, knead and massage the mixture until enough brine forms to cover your hand when you press down.
  3. Pack tightly into jars, leaving a bit of space at the top. Seal the top with the whole cabbage leaves (folded or torn) pressing down firmly so that the leaves cover the entire surface and up the sides a bit and the juice spills over them. Secure with a tight fitting lid, making sure there is a good 3-4 cm space at the top.
  4. Leave in a warm place out of direct sunlight for about 5 days to a week. Open (there will be fizzing and popping) discard the top leaves and refrigerate.