Mirepoix Kraut

The combination of celery, onions and carrots are a classic in French cooking and here combined with cabbage makes of fantastic German sauerkraut with a little French flair.
 

  • 1 kg of cabbage

  • 2 carrots

  • ½ of a small onion

  • 1-2 celery stalks

  • 4 tsp sea salt

  • 1 tsp of dried thyme

  • 1 tsp of dried sage

  • 4 whole bay leaves

 
1. Cut the cabbage finely and mix with the salt, massage with your hands or pound with a wooden stick until the cabbage releases juice. Set aside.
2. Dice carrots, onion and celery finely. Mix all ingredients with the cabbage.
3.Tightly pack a glass jar with a small amount of the cabbage mix, then place 4 bay leaves along the side of the jar, secure them in the cabbage mix at the bottom, then pack the rest of the mixture into the jar making sure that the bay leaves are pressed against the side of the jar.
4. Make sure the mix is totally immersed in the cabbage juice. Seal with a big cabbage leave and weigh down with a glass weight, small jar or ramekin. Remember fermentation rule No.1: "Under the brine is fine!"
5. Cover with muslin and rubber band and let ferment at room temperature for 4-6 weeks, checking every so often that the mix is submerged.

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