[missmoneypenny]

Trying to beat the snails and caterpillars to it and make something of my large cabbage harvest. Today I printed off the Riverford organic recipe and made 2 jars. Would love to hear from anyone who has done it .

[New shoot]

I make it sometimes but find the plain cabbage and salt version a bit much.

Adding a couple of tablespoons of lemon juice and some black pepper per jar really brightens the flavour and that is now my go to recipe.

[missmoneypenny]

Tha is new shoot! I’ll definitely give that a go, I was thinking cabbage and salt surely can’t taste all that interesting!

[New shoot]

The plain version is the full on kraut taste which had bit of a murky undertone that didn’t really appeal to me, but try it and see if you like it that way.

You can always dress sauerkraut up when you with various herbs and spices when you come to serve it.  Lemon and fresh herbs like dill or mint. Chilli is quite good. You can also go down the route of the sort of spices you would use for braised red cabbage.  It is very filling, so a jar goes further than you think.

[Richard Yates]

Trying to beat the snails and caterpillars to it and make something of my large cabbage harvest. Today I printed off the Riverford organic recipe and made 2 jars. Would love to hear from anyone who has done it .

Yes! Chopped white cabbage, pepper, 1.5% salt, squidged about roughly, a little water added as needed to fill coffee jars with plastic lids (cardboard insert removed). These jars are not quite airtight which is good. I did not bother to sterilise everything, just made sure things including my hands were clean (cabbage isn't sterile!). Had some that was *very* mature (made the year before last?) a few weeks ago, so mature that I thought it best to remove the top layers which had gone a darker colour. The rest underneath was absolutely fine.

[missmoneypenny]

Well I made some using Riverford’s recipe and so far it has worked a treat. https://www.riverford.co.uk/recipes/basic-sauerkraut?srsltid=AfmBOoqZvftoPAe6gDFRDyN2OZo9n4MyC8iMvOGki2nmHttBrycPe7PG
The taste is really good, like the stuff you get in the side of your plate at trendy vegan cafes 
There’s no vinegar in the recipe but it has a pleasantly sour taste.
Has anyone tried sterilising it in jars so they keep into the winter ?