As an alternative to using fermentation weights, ensure the top layer of cabbage is covered with a small disc of baking paper that you push down underneath the brine.
Alpine recipes · German recipes
Golden sauerkraut
James Strawbridge’s sauerkraut recipe uses fresh turmeric – it’s good for your gut and gives the sauerkraut a golden glow.
Dairy-freeGluten-freeVeganVegetarian
ServesMakes 2 x 500ml jars
Hands-on30 min
DifficultyEasy
Method
Set a large mixing bowl or oven dish on a set of scales. Put the sliced cabbage into the bowl with the garlic (if using) and turmeric and weigh. Calculate 2 per cent of the total weight to find the amount of salt you need (total weight in grams ÷ 100 x 2 = the amount of salt in grams). Cover the veg evenly with the salt, then massage the cabbage with your hands to break down the cellulose.
Lightly cover and leave at room temperature overnight. In the morning, use a pestle or rolling pin to ram the salted cabbage into the sterilised jars, ensuring you squeeze out air pockets and completely submerge the cabbage in its own brine. If necessary, press the cabbage beneath the surface of the liquid with fermentation weights (see James’s tips and Know-how).
If using fermentation jars, open the valve. If using preserving jars, leave the lids loose enough to allow gases that build up while the kraut ferments to escape.
Leave to ferment at room temperature (18-22°C or warmer for a fast ferment, cooler for a slower, more full-bodied ferment) for 10-14 days. Once fermented, seal, label and store until you want to serve (see Make Ahead)
Nutrition
| Calories | 9kcals |
|---|---|
| Fat | 0.1g (trace saturated) |
| Protein | 0.6g |
| Carbohydrates | 1g (1g sugars) |
| Fibre | 1g |
Quick wins, tips & make ahead
To create an even more colourful kraut, add some peeled, thinly sliced or grated beetroot, which will stain the whole ferment purple (or yellow if you use golden beetroot). It’ll also provide an earthy, grounding note to the kraut. Aim to have 25 per cent beetroot in the mix – you’ll need about 225g for the 900g of cabbage in this recipe.
For extra flavour, add dried juniper berries, grated fresh ginger, caraway seeds or some chopped fresh dill.
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