Grab some gloves and forage for nettles that can be found in abundance all across the UK (central London included!).
Notes
We use a natural plug to weigh the veg down under the brine. Some people use sandwich bags filled with water but we prefer a plastic-free, zero waste solution! This could be half a used lemon, half an apple or a cabbage end. If you want to use glass weights you can buy them online or alternatively, it’s a good excuse to buy a Gü to use the glass pots they come in after!
1 x sterilised 1L Kilner jar or equivalent (for the fermentation) needed.
Ingredients
1kg white cabbage (shredded)
35g of Maldon salt (3% of overall weight)
100g washed and chopped (gloves on!) nettle leaves
100g white onion (finely sliced)
100g carrot (finely sliced)
1 tbsp of toasted caraway seeds
Method
Vigorously massage the cabbage and salt in a large bowl for a good 15-20 minutes until a brine solution is produced from the water drawn out from the vegetables. Set aside for an hour
When you return to it, massage in the nettles, onion, carrot and caraway seeds until well mixed
Pack tightly into a glass Kilner jar, pushing the veg down with your fist until there is 2cm of brine covering the veg, protecting the veg from the air
Plug the veg using a natural plug (see notes above) and clip lid down
Store for 10 days in a dark and cool cupboard. (Note: do keep a tray under the kraut when fermenting as it may leak!)
If you hear the gas being released, simply ‘burp’ the kraut by opening the top slowly
Tips
Don’t be afraid to experiment with flavour! Turmeric, mustard seeds, ginger, coriander leaf, radish are great alternatives
Likewise, play around with the fermentation time - the longer you leave it ambient, the more complex flavours will develop. Once refrigerated it’ll slow the whole fermentation process right down.
Use a kilner jar, do not use or store in anything metal - it doesn’t react well