Jürgen’s sauerkraut

Chilli and makrut lime in your sauerkraut? You'll have to try it to believe it.

• makes

  1

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 large head cabbage
• 1 tbsp salt
• 2 tsp fish sauce
• 2 kaffir makrut leaves, shredded
• 2 bird’s eye chilli, sliced

Fermentation time: 1-2 weeks

Instructions

Shred the cabbage, mix with the salt and pack into a large glass jar. With a pestle or un-tapered rolling pin, crush the cabbage for about 10 minutes until covered in brine. 

Add the fish sauce, lime leaves and chillies to the top of the cabbage and crush for a further few minutes. Place a clean plate on top of the sauerkraut and weigh it down.

Allow to ferment at room temperature for 1-2 weeks, then transfer to the fridge.

Photography by Lucy Alcorn.

Destination Flavour Eurovision, hosted by Adam Liaw is available to watch on SBS On Demand here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.