Serves
4 people
Germany
The story of sauerkraut is said to start with Captain James Cook who brought fermented german cabbage with him on a long voyage, as an innovative way to combat scurvy. He knew it would be difficult to convince the crew to eat it, so at first only the captain and officers were allowed it. However seeing their superiors with something they didn’t have, soon made the crew want to try it!
Serves 4
1 large Kilner jar, sterilized
1 large, firm green cabbage
1 ½ tbsp good quality sea salt or kosher salt
8 pork sausages
Core and thinly slice the cabbage, then place in a large mixing bowl. Sprinkle over the salt and combine well using your hands, squeezing the salt and cabbage together for about 10 minutes.
Transfer the cabbage and all the liquid to the jar, pressing it down well. Use a clean weight to keep the cabbage under the surface of the liquid. Do not replace the lid, but cover the top of the jar with a clean cloth or muslin.
Allow the cabbage to ferment at room temperature, and out of direct sunlight, for a week to 10 days, pressing it down frequently so that it remains under the surface of the liquid.
Keep tasting the sauerkraut and when it is done to your liking, remove the weight, secure the lid and it will keep in the refrigerator for at least two months. Serve with the sausages.