- 1000 g white cabbage, cut into pieces (approx. 5 cm)
- 3 tsp Himalayan salt
- Place 500 g of the cabbage and 1.5 teaspoons of the salt into mixing bowl and chop 3 sec/speed 5 or until chopped to your liking. Transfer into a large bowl and set aside.
- Place remaining 500 g cabbage and 1.5 teaspoon salt into mixing bowl and chop 3 sec/speed 5 or until chopped to your liking. Transfer into bowl with cabbage.
- Knead cabbage with your hands until liquid starts to release from the cabbage. Transfer 2-3 large spoonfuls of cabbage (with liquid) into a sealable sterilised 1.5L jar, pressing mixture down firmly with wooden spoon to soften cabbage and release liquid (see Tips). Repeat with remaining mixture until jar is full, allowing at least a 1 cm gap at the top of the jar. Mixture must be covered with liquid (see Tips). Seal jar, place into a bowl (see Tips) and store in a dark place for 1 week to ferment. Transfer jar into refrigerator until ready to serve.
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Salt is used to draw the liquid out of the cabbage and act as a preservative.
Be sure to use clean utensils and a sterilsed jar for preserving to eliminate any unwanted bacteria.
Be sure to push down firmly on the cabbage to release any air pockets and ensure the cabbage is submerged in the liquid - it needs to be covered with liquid for fermentation to take place effectively (do not add water; the cabbage will release enough liquid for fermentation). If needed, place stone, ceramic or glass weight on top of the cabbage to keep it sebmerged. Alternatively, reserve 2 of the outer cabbage leaves and press on top of the sauerkraut to keep it under the brine.
Allow room at the top of the jar for the liquid to accumulate. We recommend placing the jar into a bowl to catch any liquid that may overflow out of the jar. Store away from direct sunlight.
Fermenting time will vary depending on the ambient temperature. In cooler weather, it may take longer than 1 week for it to ferment. Cabbage has fermented successfully when the cabbage looks "soft", almost as if it's been cooked. When ready, it will have a strong tangy and sour flavour.
Once opened, store your sauerkraut in the refrigerator for up to 1 month. It will keep fermenting in the refrigerator, but at a much slower rate due to the cold temperature.
Sauerkraut is great as a side on its own or can be added to salads, such as the Sauerkraut salad.
Cabbage and beetroot sauerkraut: you can replace 300 g of the cabbage with 300 g raw, peeled beetroot in step 1. Proceed as per recipe.
"What's in the fridge" sauerkraut: you can replace the cabbage with a variety of vegetables of choice (such as carrots, fennel, parsnips or red cabbage). Ensure you add 500 g vegetable of choice in both steps 1 and 2.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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