Glucosides are molecules that have been linked to lower risk of cancer development and they occur in abundance in cabbages and one such glucoside increases in the fermentation process significantly so lets get started.
Caraway and Savoy sauerkraut
1 head of savoy cabbage, thinly sliced
1 level tbsp of caraway seeds
1 tsp sea salt
elbow grease
Pop everything in a large bowl, making sure the salt is on the top, and massage that baby until juice starts to appear. You’ll want as much liquid to come out as possible and the cabbage to soften. This takes between 12-15 minutes but it would depend on how strong your hands are. Once done Squish it all into a large storage jar, circa 1Litre should do the trick. You may need to add a little water to ensure all the cabbage is covered. It is important the cabbage is submerged throughout the fermentation period so I use a handy trick of creating and foil plug that pushes the mixture down into the liquid.
Cinnamon and black pepper red cabbage sauerkraut
1 medium to large head of red cabbage, finely sliced
1/2 tsp cinnamon
1/2 tsp back pepper
1 tsp salt
Massage until soft and the juices come out and jar in the same way as the caraway and savoy version. This one may take much longer as the red cabbage is a hardier vegetable.