RECIPE TIPS
CABBAGE KNOW-HOW
Weigh the cabbage once trimmed, so that the proportion of salt to cabbage (15g per 500g) is correct.
THE PERFECT BRINE
If your cabbage isn't submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.
WHEN TO EAT
As long as your sauerkraut isn't mouldy or discoloured, it's safe to eat at any point.
SOURCE OF VITAMINS
Being uncooked, fermented vegetables have their vitamins locked in, providing a great dose of vitamin C in particular. Lactobacillus, meanwhile, supports the guy and immune system.
SERVING SUGGESTION
Serving your sauerkraut fresh from the jar is the best way to maintain all the goodness packed in there - it's like eating a pot of friendly-bacteria yogurt every morning.
COOKING WITH SAUERKRAUT
Heating does kill the bacteria, but don't let that put you off some of the delivious recipes you can make with sauerkraut - you'll still be getting an excellent source of vitamins and fibre, as well as that homemade flavour.
