Red cabbage sauerkraut a perfect accompaniment to a roast beef sandwich with dijon mustard, rocket and gherkins.
Fermented cabbage may not sound the most appetising of dishes but it really is delicious. Its not overly salty and has just the right amount of acidity, perfect served with meat to cut through the fat. Sauerkrauts origins are mainly Eastern European. Its made by lacto fermentation which is a natural way of preserving without using any heat. The sugars in the cabbage are converted into acids which inhibits the growth of any harmful bacteria. Its said to have great health benefits particularly for the gut as it creates healthy flora which is good for the immune system and to aid digestion.
To make the sauerkraut you will only need a large mason jar with an airtight seal a smaller jar to use as a weight and salt its really simple and just requires some patience. I used red cabbage to make my sauerkraut which is just as delicious as the white cabbage but may require a little longer fermentation time as its texture is generally a bit crunchier. I served the red cabbage sauerkraut in a roast beef sandwich topped off with dijon mustard, rocket leaves and gherkins.
I used adapted recipe from the kitchn for this sauerkraut.