How to make sauerkraut

How to make sauerkraut

How to make sauerkraut

Sauerkraut – literally ‘sour cabbage’ – is a fermented white cabbage dish which is typically enjoyed when cabbage is out of season, as it can be made and stored for a couple of months. It is traditionally eaten across Germany and north-eastern France with pork, bratwurst or as part of a charcuterie platter.

Method

1
Put the finely sliced cabbage in a large bowl and add the sugar, salt, peppercorns and bay leaf. Leave the cabbage until it starts to release liquid and becomes limp – this will take approximately 10 minutes
2
Cover the cabbage with a clean tea towel and place a weight on top to make sure the cabbage is submerged in the liquid
3
Leave to ferment for 3 days. During this process, small bubbles will rise to the surface – this is normal
4
After 3 days, taste the sauerkraut and if you would prefer more sourness leave for longer, up to 10 days
5
Once fermented, put the sauerkraut into a large saucepan, bring to the boil then remove from the heat and place in sterilised jars. Store in the fridge for 6–8 months

Variations

Try adding different spices to the fermentation such as juniper berries and caraway seeds.