For more, read Ray McVinnie's feature: Making and cooking with sauerkraut. Sprinkle on 25g of salt (5 tsp). If you have less cabbage, keep to ratio of 5g salt per 200g cabbage. Transfer to a jar ...

It creates the right conditions for the development of beneficial lactic bacteria, which give sauerkraut its characteristic ...

Cooking sauerkraut also changes the taste of the fermented vegetable, mellowing it and making it more appealing to those not used to the sharp taste. The halušky serve as a neutral background to ...