This recipe was submitted by one of our readers, just like you.
"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."
Preparation Time50 min