31 Days of MOO – Day 7 MOO SauerkrautSimple Fermentation for Beginners

Sauerkraut is one of the easiest ferments you can make, which makes it perfect for beginners.

If you grow cabbages, it’s also a fantastic way to preserve them and extend their shelf life. Even if you don’t grow your own, sauerkraut is a great way to use up cheap cabbages when they’re in season.

With just cabbage, salt and a little patience, you can create a delicious, probiotic-rich food that keeps for months.

Ingredients
• 1 cabbage (about 1kg)
• 4–5 teaspoons salt
(allow roughly 1½ teaspoons salt per 500g cabbage)

Method
Remove the outer cabbage leaves and discard any damaged ones. Reserve one good leaf for later.
Cut out the core, rinse the cabbage well and drain thoroughly.
Using a sharp knife, shred the cabbage very finely. If you have a mandolin, set it to the thinnest slice.
Place the shredded cabbage in a large bowl and sprinkle with the salt. Toss well and leave for about 15 minutes.
Wash your hands, then massage the cabbage for about five minutes. The cabbage will release a lot of liquid — this is exactly what you want.

Packing the Jar
Pack the cabbage firmly into a very clean glass jar, pressing it down tightly as you go.
Pour the liquid released during massaging over the cabbage.
Cut a circle from the reserved cabbage leaf to fit the jar and place it on top of the shredded cabbage.
Add a weight to keep the cabbage under the brine. Fermenting weights work well, but clean rocks sealed inside a ziplock bag work just as well.
Keeping the cabbage under the liquid is important — cabbage exposed to air can develop mould.

If You Need Extra Brine
If the cabbage isn’t completely submerged, top up with a 2% salt solution:
1 teaspoon salt per cup of water.

Fermenting
Screw a plastic lid onto the jar (metal lids can rust due to the salt).
Place the jar in a bowl to catch any overflow as fermentation begins.
Leave the jar at room temperature to ferment.
Taste after about one week, then continue fermenting until the flavour suits you. This can take 1–4 weeks depending on how sour you like it.

Storage
Once the sauerkraut reaches the flavour you like, store it in the refrigerator.
It will keep for several months.

How to Use Your MOO Sauerkraut
Serve it as a side dish, add it to salads or try:
• MOO Reuben sandwiches
• Sauerkraut coleslaw with grated carrot
• Sausage and sauerkraut
• Burgers or hot dogs
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It’s a simple, delicious way to preserve cabbage and add flavour to everyday meals.
Another pantry skill.
Another MOO win.