It's super easy and cheap to make sauerkraut at home. This method is called wild fermentation and you only need cabbage (and other veggies or fruit of choice), salt and herbs. Here is how you do it:Remove the outer leaves from the cabbage (save these for later) and cut into quarters. Discardthe core from the fennel and cut in half. Peel the onion and cut in half. Wash the apples, remove the core and cut in halves. Shred everything using a food processor, box grater or knife. Add salt and herbs of choice. Mash and knead the grated vegetables with your hands until they have released lots of juice (this can take up to 10 minutes). Add more salt if needed to release more juice. Transfer to sterilized, air-tight jars. It's important that the vegetables are entirely covered in its own juice/brine without any air bubbles in the middle when you leave it to ferment, so push down tightly. Place an outer cabbage leaf on the top to push down the veggies into the brine (this should be discarded when the sauerkraut is ready). Close the lid and leave to ferment. It's ready after two or three weeks depending on room temperature and how tangy you want it. Some liquid might leak out from the jar as pressure builds up. You can place the jar in a bowl or plastic bag if this happens. When the sauerkraut is ready, the flavour should be tangy but fresh. Store in the fridge once opened. Here is another good sauerkraut recipe and more info about the science behind fermentation: http://www.greenkitchenstories.com/golden-sauerkraut-wild-fermentation/Subscribe for more videos!Music by Epidemic Sound.Facebook: https://www.facebook.com/greenkitchenstoriesTwitter: https://twitter.com/gkstoriesInstagram: http://instagram.com/gkstorieshttp://www.greenkitchenstories.com/
