I have all these beautiful cabbages in my ‘orto’ at Tilba.

Leonardo and Clementine are going to help me make Sauerkraut.
Their mission is to choose a green and a red cabbage

The cabbages get inspected carefully!
We cut the ‘ugly’ leaves off and make sure there are no snails.
Both cabbages weigh about 2 kg together

We shred them very finely and put them into a large bowl

Leonardo adds 3 tablespoons of salt ( make sure the salt does not have an ‘anti caking agent’)

Then he pounds it until the juice starts to be released

After a quick change into her favourite Tu Tu, it is Clementine’s turn to pound the cabbage and have a little taste at the same time.
The pounding will take about 15 minutes.

Then she squeezes all the juice out of the cabbage, which is a lot of hard work!

She fills a glass jar with the cabbage, adds a fresh bay leaf, a few pepper corns and 3 juniper berries. Pushing it down firmly with a spoon, she tops it up with the cabbage juice, which should cover all the vegetable.
The jar gets covered with muslin and let stand in a dark place for about 3-4 days.
You will notice bubbles coming up after 2 days, this is the fermentation. Taste the cabbage from time to time and when the flavour is to your liking, seal the jar and put it into the refrigerator.
It will keep for at least 8 months.

Thank you Clementine and Leonardo for your hard work!xxx