I just found out that my friend consumes kimchi for health reasons. It is full of probiotics. He actually does not like the pungent spicy flavour of kimchi.
I was thinking that there are many other types of fermented vegetables full of probiotic that need not be spicy and too garlicky. One of them is Sauerkrnaut…
I referred to this website for a thorough guide on it.
There were two things I had to do first…
1.Ensure I have glass jars
Piglet and I actually ‘borrowed’ glass jars from the friend we were making sauerkrnaut for without telling him why.
2. Purchase cabbage
Cabbage was on offer in Tesco when I was doing my window shopping. RM1/kg. Such a steal!
In fact after making it, piglet asked me why I didn’t buy more cabbage since it was on offer. It’s my first attempt and I didn’t know whether it will turn out. It should theoretically as I have been making kimchi for the past 9 years… And my sour dough starter is doing fine. Same fermenting bacteria right?
Sauerkraut Recipe
Ingredients
Cabbage, Salt
Method
1.Wash cabbage and remove a big cabbage leaf (to be used in step 8).
2. Shred cabbage and drain in colander.
3. Weigh shredded cabbage.
4. Add 2% of salt from shredded cabbage weight. Mix it in.
5. Wait for an hour.
6. Stuff cabbage into jar.
7. Pour the remainder minimal salted cabbage juice into the jar.
8. Use a big cabbage leaf to cover it.
9. Leave it on the countertop and taste it everyday.
10. My kitchen temperature is about 30-31C so it should take max 5 days. It was sour enough after 3 days 20 hours and I refrigerated it.
The colour of the cabbage change from light green to yellow.
I’ve eaten some sauerkraut in the right jar…
Made Sauerkraut salad with sauerkraut, promegranate, cucumber and red apple.