Sauerkraut

Real sauerkraut is not just pickled cabbage, it's fermented cabbage. That probably sounds a bit unpleasant if you're not used to the idea of traditional foods, but it's actually how all pickles were made, in days gone by. Rather than pickling in vinegar, the fermentation process produces lactic acid, which then does the pickling for you instead of the acetic acid, or vinegar.

Homemade sauerkraut isn't much like the stuff you buy at the supermarket. That may not have been fermented at all, and if it was it's been subsequently heated in the packaging process. That doesn't just affect the texture and flavour (it cooks the cabbage, and sauerkraut should be crunchy), it kills the lactobacilli. Yes, traditional sauerkraut is also a free probiotic!

All you need is cabbage, salt and a big glass jar. Plus flavourings - caraway and juniper are traditional, but you can also use fennel or coriander seed, black pepper, even chilli. I used red cabbage, rather than white, simply because it looks pretty. Simply shred the cabbage, mix it with plenty of salt (three tablespoons per 5 pounds of cabbage is typical) and the flavourings, and then into the jar. Press it all down firmly. For the first day or two, check it regularly. If enough liquid to come above the level of the cabbage hasn't emerged by then, top it up with water and a bit more salt. It's important to use boiled (and cooled) or filtered water for this, to remove the chlorine - otherwise you'll kill those lactobacilli.

Then you just leave it for a couple of weeks at room temperature. After that it's ready. Store it in the fridge or somewhere cool. It keeps for ages - I've eaten a batch that was at least eighteen months old and it was just fine.