Krautslaw With Marky

Had Marky and his family over on Saturday, all the kids play nicely, the ladies chat and me and Mark got into making a new batch of Kraut. Mark blogged about it too and then he went off at a more political angle! well worth reading though. 

I love making this stuff, i eat some every day, even if it's just a couple of snackable mouthfuls. It is just so easy, that i can't recommend it enough, give it a go.. please. Just shred it all up, like a big coleslaw add about a level tablespoon of good nice pure salt and give it a scrunch for 10 mins, then shove it in jars (just remember to 'burp' it occasionally if the jar can't release the pressure build up. I use the kilner style jars with the metal clips, they have a bit of give and can release the carbon dioxide and liquid build up). Easy and it tastes delicious. As you will see from the step by step picture, one large cabbage soon crunches down to not a lot!  

Marky giving his a good scrunch!

I made my mixed kraut to replace the batch we'd just used up. I also made a straight cabbage sauerkraut with some caraway seeds thrown in.

Step one, shred the cabbage
(note the lovely Harry Juniper Salt Pig, shame it had gotten turned around)

step two, add an onion, couple cloves of garlic,
a small thumb of ginger and grate a carrot or two.

sprinkle the salt over and get crunching/massaging

See how much it reduces down! I also added a handful of coriander seeds
and mixed them through. I'd better get myself a nice pancheon to work in to.
bit more aesthetically pleasing!

got about 1.5 litres of the Krautslaw and 1 litre of the pure kraut.
The onion and carrot make it go that bit further.
The little jar is just some mark had left from his red cabbage kraut.
I added dried chilli flakes, coriander seeds and some spices. We'll see how that turns out.