Spicy red Christmas 'kraut
( MAKES 1 medium jar )
- Rinse the cabbage and carrot thoroughly under water in a colander. Dry in a salad spinner or with a tea towel. Place in a large bowl.
- Add salt and cayenne to the bowl, and massage it into the cabbage mixture. Continue massaging for 10 minutes, ensuring the salt is well mixed in. Liquid will start to seep out of the cabbage.
- Set aside for at least 30 minutes, and up to one hour. Liquid will continue to seep out.
- Using tongs, place the cabbage mixture and the liquid into a large, clean, jar. Press down to ensure the cabbage is under the liquid. Using amuddle or potato masher, press down so there are no air bubbles. Liquid will start to come up the jar. Keep filling and pushing until your jar is full, leaving about a 1cm gap at the top. Liquid should have risen most of the way.
- Sit the jar inside a container (to catch any liquid). Sit the lid loosely on top (don’t seal it, you want air to still get in) and keep it in a cool, dark place.
- Every day you should push the sauerkraut down in the jar with the muddle, to keep the cabbage under the liquid level. Taste it after about 4-5 days, and then leave it fermenting until you like the taste (1-2 weeks). Seal the jar and keep it in the fridge or transfer into small jars to give as gifts. Keep refrigerated.
If you liked this Christmas recipe, try Delaney's dark chocolate, cherry and almond cookies