"Kimchi’s less fashionable relative, sauerkraut is nonetheless my firm favourite. There is something reassuringly tame about sauerkraut that makes it a fantastic canvas for cooked dishes which kimchi with all the arrogance of gochujang cannot match. But I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush. Ah, yes - you CAN make it with red cabbage, too."

Yields1 jar

Preparation Time50 min

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I have seen sauerkraut made before on the cooking channels on television, and it always seemed to be a daunting process involving large buckets and huge batches of the stuff. I appreciate that this is a more manageably sized recipe that you can do at home and it is fairly easy. I want to try it using the red cabbage next time as it might add a unique, peppery flavor.


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