Fermentation has been undergoing something of a renaissance in recent years with the three K's (kimchi, kefir and kombucha) on everybody's lips.
You can add kraut to that list this Christmas, with this delicious recipe for a seasonal Sauerkraut from the Community Farm. This festive version ferments Brussels sprouts instead of cabbage, and makes a magical addition to the Christmas cheese board.
- 300g sprouts
- 2 tsp salt
- 1 tbsp caraway seeds
- A few peppercorns (you can also add some sliced garlic and chilli for a little extra punch)
Finely shred 300g sprouts.
Add 2 tsp salt, 1 tbsp caraway seeds and a few peppercorns (you can also add some sliced garlic and chilli for a little extra punch). Massage for 5 minutes to release the liquid from the sprouts.
Pack the sprouts into a jar (roughly 400ml) and weigh them down with a small tumbler, then leave overnight.
The following day, the sprouts should have released enough liquid for them to be just submerged, if not add a little water so they’re covered when pressed down.
Leave, with the weight still pressing down and the lid off the jar, in a cool dark place for up to a week. Stir occasionally.
It’ll start to ferment in a few days. Taste every day. When it becomes sour put the lid on and store in the fridge, the flavour will develop with time.