On Saturday, I visited our wonderful local organic market and had an amazing conversation with the owner of the store. What started out as a quick question about whether or not you can buy fermented vegetables became an in depth conversation about how to ferment my own vegetables, prepare grains, nuts and seeds for use, a list of resources to look up on the internet, biodynamic farming and so so much more. I was truly grateful to have learnt so much from a lady who was so incredibly passionate about trying to help people to eat well and look after their bodies.
I've been making my own yoghurt for several months now but yesterday was my very first attempt at sauerkraut and although it looks good, you will have to wait a few more days before I can report back on the final product. This is based on the recipe that the owner of our local organic market shared. Please be mindful that sauerkraut has wonderful health benefits but should be eaten in moderation and avoided by people with thyroid problems due to the high levels of goitrogens found in raw cruciferous vegetables.
1/2 green organic cabbage washed
good quality unrefined sea salt
Chop cabbage roughly in a food processor or thermomix. Pour all but one handful of the cabbage into another bowl. Further chop the handful of cabbage remaining in the processor until it is quite fine and a little juicy. Place some roughly chopped cabbage into the jar or a separate bowl. Add a little bit of the finely chopped cabbage on top and sprinkle with sea salt. Use a pestle like object to bash and press the cabbage so that the juices are released. When the juices almost cover the cabbage, repeat the process until you have filled the jar. Screw on lid and leave to ferment at room temperature for 3-5 days. Within 1 day the smell should begin to change and by 3 days, it should begin to smell like sauerkraut.