Sauerkraut
Ingredients
- 1.1 KG white cabbage
- 22g salt
- 5g black mustard seeds
- 5g yellow mustard seeds
- 3g black peppercorn
- 1 garlic clove
Method
- Shred cabbage
- Put all Ingredients into a large bowl
- Mix and crush by hand until cabbage releases liquid
- Place into sterilised jars and tamp
- If liquid does not cover cabbage, mix a 2% salinity water solution and top-up
- Leave at room temperature for a minimum of 1 week