Christmas issue 2017

Christmas sauerkraut

  1. One small head of red cabbage, shredded
  2. One Granny Smith apple, grated
  3. A scant tablespoon of salt (pure, unrefined, non-idodised sea salt)
  4. 1 tsp Fennel seed
  5. 1/2 tsp Coriander seed
  6. 1 tsp Black peppercorns

Shred the red cabbage (yes, we know that red cabbage is not common in sauerkraut, but that’s what we’re using) into a glass or ceramic bowl. Sprinkle it with the salt, then toss with your hand to make sure the cabbage is thoroughly salted. Massage the cabbage a few times to start it breaking down.

Go do something else for 30-45 minutes.

When you get back, the cabbage should have softened and begun to release water. This is the fun part: knead the cabbage for a good five minutes, periodically stopping to squeeze it by the fistful. Extract as much liquid from the cabbage as possible--the bigger the puddle of brine at the bowl's bottom, the better. Then grate the apple--peeled if you like, but it really doesn't make much difference--over the cabbage. Toss. Sprinkle in the seeds and peppercorns. Toss.

Pack the brine into a scrupulously clean fermentation vessel--again, preferably glass or ceramic--pressing down tightly, fistful by fistful. The brine should completely cover the cabbage. If it does not, add water--filtered or spring, but above all non-chlorinated--to top up. If you want to use a small weight to keep the cabbage below the water level, feel free. Cover loosely and store at room temperature.

For the next seven days, remove the vessel's cover to let out any carbon dioxide produced by the lactic-acid bacteria; omitting this step risks an exploding vessel. Each time you remove the lid, press the cabbage down, making sure it stays below the water level.

After seven days, you'll have a bright, warmly spiced, cabbage pickle. If this is what you want, put it in the refrigerator to dramatically slow (in effect, stop) the fermentation. If you want something tangier, continue fermenting at room temperature for another few days or weeks.