Kraut is fermented cabbage with other vegetables. The most important thing when making kraut is to keep cabbage as the main ingredient, as it has a high natural content of lactic acid bacteria. The rule of thumb is to use at least 75% cabbage and 25% other vegetables, if desired. There are very many great things to say about fermented food, among other things, they have a probiotic effect and are healthy for your gastrointestinal health – the lactic acid bacteria in eg. kraut increases the uptake of nutrients such as vitamin B12, vitamin K, iron and calcium.
KRAUT WITH ALE, 1L
800 g of white cabbage
200 g apple
20 g coarse sea salt
2 tablespoons Cabbage Karma
Remove the two outer leaves from the cabbage, rinse them and set aside for later use.
Cut the cabbage head into quarters and remove the core. Cut the cabbage into thin strips. Core out the apples and cut into thin slices. Put cabbage and apple in a large bowl or dish and add salt. Strain and massage the salt into the mixture with clean hands until the mixture releases its juice. It takes approx. 5-10 minutes. Finally, add the Cabbage Karma.
Put the cabbage mixture in a mason jar along with the liquid. Press down firmly so that the cabbage mixture is completely drowned in its salty juice. Place the outer cabbage leaves over the salted cabbage and press it all down under the layers. Make sure there is 3-4 cm of air at the top before closing the jar and setting it to ferment. Let the cabbage ferment for approx. 21-28 days, preferably at a temperature of approx. 20 degrees. Be sure to open the jar every day for the first 5-7 days so that it does not over-pressure.
Taste your kraut after approx. 20 days. If it is not acidic enough, let it ferment further. Taste it continuously until the 28th day when it should be ready. Put your kraut in the fridge so it lasts a couple of months.