Sour Sour Sour Sauerkraut
It is the fermentation process that turns ordinary cabbage into delicious sauerkraut. The addition of the magic ingredient, lactic acid, turns something normally “fart” prone to something that is nourishing and healing to your gut!! Lactic acid comes in a milk acid and comes in the form of whey, yoghurt or kafir. It is the same acid that is used in making beer and sourdough breads.
I am testing my powers of patience and have some kombucha culturing – if that works I will try fermenting my own cabbage next. But for now I am satisfied by buying a ready-made sauerkraut and cooking it. I have found that there are some supermarket bought sauerkrauts with lots of preservatives & additives and some with none at all!!
The one that I bought just had 3 ingredients: cabbage, wine & salt.1 can of sauerkraut 1 apple, unpeeled 1 clove garlic 1 tab oil 1 medium onion 1 sprig rosemary 4 juniper berries 50g white wine Drain the the sauerkraut from the can – often the brine can be very salty. Rinse if required. In the TM add the onion & garlic & chop for 3 seconds, SP 7. Add the slice apple and saute with oil for 2 minutes on 100°C SP soft. Add the cabbage, wine, herbs & spices and cook for 10 minutes on 100°C SP soft. Serve with roast meat, sausages or MAKE A REUBEN SANDWICH!!!!