This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 0 minutes

Difficulty - Easy

Serves / makes - 1 medium sized jar of kraut

Ingredients

1 large red cabbage (around 1kg)

Iodine free salt

Equipment

Mandolin or a good chefs knife

A large bowl

Weighing scales

A medium sized glass jar with lid

Method

1. Weigh the cabbage to calculate the amount of salt you will need to use. You need 2% of the weight of cabbage in salt. If your cabbage is 1kg this means you will need 20g of salt.

2. Shred the cabbage finely, put it into a large bowl with the salt. Massage the salt into the cabbage for 5-10 minutes until the cabbage is soft and some water has come out of the cabbage.

3. Put the cabbage into a jar, pushing it down so the cabbage is under the water. Place the lid on without screwing it or put a loose weave cloth on top.

4. Allow this to ferment at 18-24c / 64-75f for a couple of days. At that point smell and taste it. I have a great fermenting chamber that ferments my kraut very quickly so its ready after just a 3 or 4 days. Some people leave their kraut to ferment for weeks. This can be a matter of the temperature an also how sour you want it to be. The longer it ferments the more sour it will become.

5. Once it is fermented enough for your taste store it in the fridge, it will keep for many months.