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I have just borrowed a book from the library ('Food from your forest garden' by Martin Crawford and Caroline Aitken) which reminded me about sauerkraut. The purple sprouting broccoli has finished and rather than put the leaves in the compost bin, I am going to preserve and eat them. (I also used them to make dim sum the other day - this time my own idea.)


Can you post a sauerkraut recipe?

Hi Amanda, sorry for the late reply (no notifications for replies). Sauerkraut is basically chopped cabbage mixed with salt, put in a ceramic pot, pressed down with a plate and left until you feel the taste is about right (about a week).

Thanks Helen, I've been on hols but pleased to see this 'recipe' on my return. I'll have a go if the slugs leave me any cabbages.