Easy One Pot SauerKraut (Fermented Cabbage) for Sides....

Sauerkraut is a fermented food condiment. The flavour can be fairly neutral, so it can be used with a lot of meals. It’s a great, easy way to get some good probiotics (maybe) into your daily diet!

When making sauerkraut yourself it would save you money—a jar of fermented sauerkraut can cost a lot of money from the store! I make sauerkraut for much less than that purchased from any store.

The process of making sauerkraut is fairly simple. The only downside with the traditional method is the waiting time 3 to 4 weeks before it is ready: If you run out of sauerkraut, you will need to wait for your jar to ferment to completion, to enjoy your masterpiece again.

So why wait, it is possible to have Easy Sauerkraut ready the same day! By using this simple method....

Hardware:

• Pressure cooker
• Chef knife
• Chopping Board
• Wooden spoon (to stir)

Store Cupboard:

• 2kg very firm, pale green or white cabbage
• 1 Large white onion
• 2 tbsp salt
• 2 tsp caraway seeds
• Chopped Garlic (optional)
• Whole Cloves (optional)
• White wine vinegar or Brown Malt vinegar or Apple cider vinegar (your choice)
• Filtered water (or 330ml of Quality Apple Cider [optional])
• Neutral vegetable oil

Set up your pressure cooker, if you have a One pot or Ninja then start with the sear/sauté - Medium: for a stove top pressure cooker heat the pan at Low/Med. This is to soften the onion.

Pour 2 tbsp oil into your pressure cooker.

Peel the outer skin off your onion and chop in to pieces (not too small/fine). Put in to the pressure cooker

Chop/shred your Cabbage and place in the pressure cooker. Use all the cabbage, just cut the core in to cubes.

At this point, you may need to adjust the heat and add the Vinegar 250ml.

Add the salt and stir your mixture

Add the Caraway seed, Cloves, Garlic-stir the mixture

Add the 250/300ml of water or cider-stir the mixture.

Fit the Pressure Cooker Lid, ensure the pressure relief valves are correctly set

For the manual pressure cooker-let it come to pressure and set a timer for 15min

For a One Pot or Ninja-fit the lid, change over to "Pressure", Temp High, Time 15mins

For both manual and One Pot-leave to de-pressure naturally. Remove the lid and let it cool.

When cool to the touch or longer, the Sauerkraut can be transferred to storage vessels.

I keep mine in the fridge, it does not stay there more than a week, well maybe 10 days at most.

I hope you try the Sauerkraut and enjoy it as I have.

Thanks for looking and your vote