Purple Sauerkraut
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Purple Sauerkraut
Ingredient
500g of shredded purple cabbage
25g of cooking salt
1/2 cup currants
4 bay leaves
Method
Throw the shredded cabbage into a large plastic container. Mix the cooking salt through the cabbage. With the end of a rolling pin, start to mash the cabbage together. The juice should start to leak out of the cabbage, but this is what you want.
Continue to mash the contents for around 2 minutes. Transfer the cabbage and all of the liquid to the bottom of the container and press down firmly into the base of the vessel.
Next, press down a sheet of baking paper onto the top of the cabbage. This will stop any of the surface pieces going brown.
Leave the cabbage in a warm spot, or just out on the bench, for 5 days. After the 5th day, taste the cabbage and then mix through the currants and bay leaves. Firmly press down the cabbage into the base of the container again. Leave the container out on the bench for a further 2-5 days. At this point, it’s important to taste the cabbage every day to see how much it has fermented.
Once you’ve got it to a stage where you’re happy with the taste, transfer the cabbage to an airtight jar and place the jar in the fridge.
Recipe by Andy Allen
