Sauerkraut
Item 1 of 1
- Ferment
- Makes enough to fill a 3l jar
- 20 minutes
The deliciously tangy flavour of cabbage sauerkraut makes it an essential ingredient in many eastern European dishes, and if you ferment it at home you get all of the health benefits that ready-made pasteurised versions in the shops don't. Serve it hot with pork, add it to sandwiches or simply enjoy as a side dish.
First published in 2019
Ingredients
Metric
Imperial
- 1kg white cabbage, shredded
- 100g of carrots, peeled and coarsely grated (about 4 medium carrots)
- 20g of sea salt
- 1 bay leaf
- 5 allspice berries
- 5g of caraway seeds
- 300g of water
SAVE RECIPE
Equipment
- 3l Kilner jar
Method
1
Place all the ingredients (apart from the water) into a large mixing bowl and mix thoroughly
- 1kg white cabbage, shredded
- 100g of carrots, peeled and coarsely grated (about 4 medium carrots)
- 20g of sea salt
- 1 bay leaf
- 5 allspice berries
- 5g of caraway seeds
2
Bash the cabbage, carrots and spices with the end of a rolling pin until bruised and the vegetables start releasing their juices
3
Transfer the mixture into a sterilised 3-litre Kilner jar with the water and press down. If the cabbage mixture is not fully submerged top up with a little more water, but ensure there is a small gap at the top of the jar
- 300g of water
4
Seal the jar and leave in a warm place for 5–7 days, opening and closing the jar every few days to allow built-up gas to escape (a method known as 'burping'). The longer you leave the sauerkraut, the sourer it will become
5
Once you're happy with the flavour, keep the jar in the fridge to halt the fermentation process
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