THERMOMIX ® RECIPE

1 Sauerkraut Raw Live Fermented

Recipe's preparation

Sauerkraut Raw Live Fermented

Tear off rough outer leaves of cabbage, rinse and set aside.

 

Halve and core cabbage head with knife then cut into quarters. Weigh quartered cabbage and note weight.

 

Calculate salt requirement by figuring need according to weight of cabbage. Measure 1 Tablespoon for every 700 grams cabbage a bit more or less is okay. Set aside.

 

Begin shredding by placing one quarter cabbage in Thermomix bowl at a time, 6 sec/Sp 4. After each quarter is shredded transfer, to separate bowl and set aside. Cabbage shred pieces will vary between 10 and 50 cent piece sizes.

 

Place 1/2 shredded cabbage (or less if your head was larger than 700 grams) into Thermomix bowl observing the maximum capacity of bowl. Sprinkle half the salt and 1 teaspoon caraway seeds into the bowl, 15 mins/"Closed lid" /"Dough mode" . This action kneads the cabbage and salt which starts the process of releasing juices into the mixture. When complete, set aside and repeat until all ingredients have undergone this kneading process.

 

All ingredients have now been set aside in a big bowl and now require just a minute or two of hand massaging or pressure applied repeatedly with a potato masher just to insure that adequte juices have been released. If the Thermomix kneading hadn't taken place this manual step would take a good 10 minutes, though thankfully the Thermomix has reduced this manual necessity to just a minute or two.

 

Once it is evident that the cabbage, salt and caraway mixture is sitting in a small amount of juice at the bottom of the bowl, it is time to transfer into a jar. I personally prefer clip top jars with rubber seal rings.

 

Pack cabbage mixture into jar or multiple jars if needed, by pressing and compressing with spoon or soup ladle or fist. Fill jar no more than 3/4.

Place spare rough cabbage leaf over top of shreded cabbage in jar, ensuring to fully cover and fold or tuck at edges as needed. Compress leaf firmly into jar so that it is covered by an inch or more of cabbage juice brine. It is important that this whole cabbage leaf remains submerged under liquid. If it has been discovered that there isn't sufficient brine to cover cabbage mixture at this point, it is okay to add a small amount of filtered water to compensate.

 

To keep cabbage submerged under brine during fermentation process, it is recommended to 'weight' it under surface by placing solid object or objects into jar. I've used spare smooth decorative garden stones that I'd once bought in a netted bag from Bunnings. Note: I boiled stones prior to using first time.

 

Once mixture is weighted under liquid in jar or jars, clip or affix top and set aside in cool place away from direct sunlight.

 

Fermentation process builds pressure in jar. It is recommended to 'burp' lid or open once or twice a day for first week until mixture settles.

 

Once a week check to ensure cabbage remains submerged under liquid and if there are any signs of mold growing on brine surface, remove with spoon or if on inside of jar, wipe with clean tissue and replace lid.

 

Leave to ferment 2 months and harvest by removing weights and cabbage leaf from surface. Toss cabbage leaf and thoroughly clean weights so they are ready to use for next batch. Sauerkraut should taste tangy tart, not salty. Transfer sauerkraut to clean jar or other container and place in refrigerator. Refrigeration will not stop fermentation process, but instead simply slow it down. Enjoy as a condiment in salads, sandwiches or an accompaniment on the side with hot dishes. Eating daily sauerkraut is an economical source of probiotics.

 

 

 

 

 

 

 

 

Describe the preparation steps of your recipe