- 1000g cabbage, white or red
- 1 tablespoon Himalayan salt
- 2 dried bay leaves
- 1 sterilised jar – I find that a large one with an airlock gives the best results
- Chop the cabbage in pieces about 2-3 inches wide and add 500g of it to the mixing bowl with half of the salt, chop 4 to 8 seconds / speed 4. Watch it to get your desired consistency.
- Stir the contents for 5mins / reverse / speed 2. This will create the brine for the sauerkraut. Add 1 bay leaf and push the chopped cabbage and brine into a sterilised jar so that the liquid completely covers the cabbage.
- Repeat the above process with the remaining cabbage, salt and bay leaf. Once all the mixture is in your jar/s you can place a glass weight on top to submerge the cabbage under the liquid.
- Secure the lid and airlock then place the jar/s in a dark place (I wrap mine in a tea towel) for 3 to 5 days before transferring to the fridge. Its now ready to eat and enjoy that probiotic digestive enzyme goodness.
Showing off some thermomix made goodies, cultured carrot & ginger, sauerkraut and vegetable stock paste at a recent event