Carrot, Dill and Red Cabbage Sauerkraut

1. Cut the cabbage in half. Cut out the thick core and discard. Remove the outer leaves of the cabbage and keep to the side.
2. Thinly slice and shred the cabbage, wash and drain, and place into a large bowl
3. Top the cabbage with sea salt and massage salt into the cabbage for 8-10 minutes. The cabbage should start softening and releasing liquid, continue massaging until this happens
4. Add the carrots, dill and caraway seeds to the cabbage and toss all ingredients to combine
5. Pack the sauerkraut mixture (including liquid) into clean and sterilised mason jars and press down firmly to pack. You can use the outer cabbage leaves that were placed aside to cover the mixture in the jar
6. Ensure there is a 3-5cm gap between the sauerkraut mixture and the top of the jar as extra liquid is usually released during the fermentation process
7. If your jars have lids, then secure and seal jars with a lid. If your jars do not have lids, you can double layer with a muslin cloth and secure with a rubber band
8. Set the jars on a counter at room temperature and out of direct sunlight for 1-2 weeks
9. During the fermentation process, you can remove the covers at least once per day and check to see that the vegetables are still submerged in liquid, you should start to see bubbles appear on top which indicates the fermentation process is underway. You can sample the sauerkraut occasionally to taste test and see if it is at the right stage for you, it should taste and smell sour and tangy

Notes:

• The ideal temperature for sauerkraut fermentation is above 18C, so try to keep your environment on the warmer side to encourage proper fermentation.
• The sauerkraut can be stored in the fridge for up to 3 months. You’ll know when it’s gone bad as it tastes off, smells off-putting or mould starts to appear.
• Sauerkraut is great as a side dish, tossed into a salad, on a veggie burger, or in our Pulled Jackfruit Tacos.