VEG END SAUERKRAUT
Continued
HOW TO STERILISE YOUR JARS Remove rubber ring and wash the glass jar and lid well. Place in a cold oven and turn on to 130°C. Once it has reached temperature set the timer for 15 minutes, then turn off and allow the jar to cool undisturbed. Meanwhile boil the rubber ring seal for 10 minutes. Alternatively place everything in a big pot of water, heat up and boil for 10 minutes, then lift out and let steam-dry on kitchen paper.
36
as it ferments. Use the cabbage leaf you set aside earlier to cover the vegetables. The liquid needs to cover all the vegetables so air cannot reach them. If not add a little lightly salted water. 5. Close the jar and leave it on top of a paper towel (in case it leaks) somewhere not too cold or hot - room temperature is fine - to ferment. After a couple of days you should start to see small bubbles of gas rising in the jar. Note that if using a screw-top lid you will need to ‘burp’ the sauerkraut every couple of days by opening then resealing the lid. 6. Smell and taste the sauerkraut after one week. It should smell sour, like sauerkraut. If it tastes tangy to your liking, it’s ready. If not, carry on fermenting for another week or two. If mould appears on top this means either the fermentation did not get going, or the top layer of vegetables became exposed to air. To avoid this keep checking the veg are submerged and if necessary pour over a little lightly salted water to cover them. 7. Once ready keep your sauerkraut in the fridge to slow the fermentation and use over the next few weeks as a salad.
SHARE YOUR DISH WITH #GIFTOFWASTE