Fennel and green cabbage sauerkraut
- Remove tough outer leaves from the cabbage. Using the slicer blade of a food processor, slice the cabbage and thinly slice the fennel. Rinse thoroughly under running water in a colander. Dry off 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. Take agood 5-10 minutes to do this. The liquid will start to come out of the cabbage. Make sure you massage the salt well into the mix.
- Set aside for at least half an hour, up to one hour. This will allow the liquid to come out.
- Take a clean, sterilised jar and transfer the cabbage mixture into the jar, using tongs. Press down with a rolling pin or similar, squashing it hard so there are no air bubbles. Liquid will start to come up the jar as you press. Keep filling and pushing until your jar is full, leaving about a 1cm gap at the top. Liquid should have come up most of the way.
- Put the jar inside a container (to catch any liquid that seeps out). Sit the lid loosely on top (but 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, 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 when you get the desired taste.
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