Sandor Ellix Katz writes, in his book Wild Fermentation, that Sauerkraut is good for you. All of the brassica family, cabbage, kale, ect, have anti-carcinogenic properties. The health benefits of fermentation are known all over the world: the Japanese macrobiotic diet encourages one to eat pickles, for it aids digestion. In Eastern Europe, cabbage is fermented whole in barrels. Kimchi is a Korean version of sauerkraut. You can ferment most foods and salt is the key ingredient that prevents them from rotting.
- Grate your cabbage, I did this in a food processor, putting it in a bowl.
- Sprinkle salt on the cabbage, in a proportion of 3 tablespoons to 2 kilos of cabbage.
- I added finely sliced apples, dill seeds, Juniper berries. You can use whatever you like as flavouring, garlic, onion, seaweed, carrot, Brussel sprouts, beets, burdock roots. There are no rules.
- Mix all your chosen ingredients together and pack into a pottery crock or food grade plastic tube. Find a plate or lid that fits inside your container and weigh it down. (I used a sealed jar filled with water).
- The weight should force water out of the cabbage and keep it submerged in the brine.
- Cover the top of the container with a piece of cheesecloth.
- Every few hours press down on the weight. Sandor says you should have water eventually rising above the cover. I didn’t so I added enough water after a day to cover the plate.