Sauerkraut
500g bag chopped cabbage
1 tbsp. coarse grey Atlantic sea salt
1 tbsp. caraway seeds/chopped dill, optional
- In a large bowl put the cabbage and the salt. Pound for 5-10 minutes with a meat tenderiser or the end of a rolling pin, until juices start being released from the cabbage.
- Put cabbage mixture in a wide-necked glass jar. Press down so that the liquids are covering the cabbage. Make sure the top of the mixture is 1 inch below the top of the jar. The mixture expands as it ferments.
- Cover with a lid, air-tight – and leave for 3 days on the counter before transferring to the fridge.
I find Pesach to be an excellent opportunity to be increasing the amount of real food that we eat. Many of us are cooking from scratch from the basic ingredients. I always notice how children instead of eating the usual chips/pretzels/cookies/bisli are now walking around snacking on apples, cucumbers and hard boiled eggs. So we see that they really will eat real food when the junk food simply isn’t available!
Enjoy the beautiful weather, fresh air and Pesach with your families!
Chag Kasher V’Sameach!