The pictures have my dear friends Roger & Cristina, extraordinary chefs, showing us how to make sauerkraut at our retreat in Ibiza.
BENEFITS OF FERMENTED FOODS:
◦ Increase vitamin content of food (especially B vitamins which help support the adrenals, relieving stress and helping to increase energy)
◦ Introduce good bacteria and re-balance gut flora in the digestive system
◦ Improve digestion
◦ Improve immunity
◦ Help us absorb nutrients
◦ Improves mind & mood
◦ Can help boost quality of skin
HOW TO MAKE A SIMPLE SAUERKRAUT?
• 1 large cabbage – finely sliced (you can use purple or white cabbage)
• 2tsp salt
• Massage cabbage until brine is released
• Squash the cabbage down into glass jar and place cabbage leaf on top
• Make sure the cabbage is covered in juices
• If there are not enough juices, top up with salty water to cover cabbage
• Place a weight on top of cabbage leaf to ensure vegetables stay submerged under the liquid
• Seal in airtight glass container (eg Kilner jar)
• Leave to ferment in a warm area for 3 – 4 weeks
• Open and remove top layer of cabbage
• Store in fridge (this is now preserved and will keep for months)
Sauerkraut variations: you can add a variety of vegetables, herbs and spices to it. Make sure you use cabbage as a base.
I like adding garlic, chillies and caraway seeds, or garlic and fresh parsley leaves, or shredded carrots and dried mixed herbs.
Have fun making your sauerkraut.
Carolyne Ji x