Some foods can benefit from a little age in the same way as wines. Fermented cabbage, cucumbers, mustard, along with many others, are taken for granted when the mass-produced imitations are nothing close to what was commonplace for every household to do themselves. Sauerkraut contains only two ingredients and can be enjoyed year-round if stored in properly sterilized jars. With this method food can be stored for two or three weeks in the refrigerator. To store it longer, refer to a guide on how to properly can and preserve food.

Traditional Sauerkraut

5 kg cabbage

100 to 150 g salt (kosher works well)

Discard the first few outer cabbage leaves and wash in cold water. Shred as finely as possible, about 1 mm is ideal, so take your time with a sharp knife or a mandoline.

Finding the proper container can be tricky. It must be quite deep and non-reactive; a large water pitcher could work nicely. Containers made of plastic must not be porous or previously used — no chemicals should be used in any food items.

Moisten the container with a few drops of water and season lightly with salt. Begin placing cabbage into the container until it’s about 3 cm deep. Sprinkle with salt and press down firmly. Repeat this process until all the cabbage and salt have been used up, each new layer continually pressing as much moisture out of the cabbage as possible. Once the layers are complete, ensure the cabbage is completely submerged in its own juices. Place a layer of cheesecloth or a clean towel over the cabbage, followed by a plate and some sort of weight to hold the cabbage under the brine. There should be no cabbage allowed to reach the surface of the brine. If there are any stragglers, simply remove them with clean hands.

The fermentation process takes about two to three weeks and involves simply leaving it undisturbed in a cool room between 18 to 24°C. As the fermentation reaches its final stages the characteristic sauerkraut aroma will let you know it is finished. Strain the liquid off into a pot and refrigerate the cabbage, which will have lost most of its colour but will still retain much of its texture.

Bring the brine to a full boil for one to two minutes and cool completely. Pour enough brine to cover the sauerkraut and store covered in the fridge for up to 3 weeks. If at any point mould appears, the entire batch must be discarded.