We had some sauerkraut from Dorset Charcuterie at Christmas and it was sublime, so good I was eating it neat out of the bag. This is my attempt to replicate it.
1 mason jar throughly sterilised
1 Chinese cabbage, finely shredded into a bowl.
Add three teaspoons of salt and rub into the cabbage, you'll feel,bit starting to break down as the salt draws the liquid out.
Add one teaspoon of caraway seeds and mix well.
Cram the seasoned cabbage into the jar really packing it in.
Leave for 10 days.
Well travelled chef turned military wife and mum. Fan of a straightforward life and simple, great tasting food using local ingredients.