Homemade Sauerkraut
Just cabbage and salt, transformed by time.
- Difficulty
- Harder
- Time
- 30 min + 1 to 3 weeks fermenting
- Makes
- 16 serves
Why people are talking about it
Home fermenting boomed online, and sauerkraut is the classic first project: cheap, simple and endlessly shared in 'my ferment jar' videos.
Why it's gut-friendly
Naturally fermented, unpasteurised sauerkraut can contain live bacteria, and cabbage itself is a good source of fibre.
Ingredients
- 1 green cabbage (about 1 kg)
- 20 g non-iodised salt (2% of cabbage weight)
- 1 tsp caraway seeds (optional)
- A clean 1-litre glass jar and a small weight
Method
- Remove outer leaves (keep one) and finely shred the cabbage. Weigh it and use 2% of that weight in salt.
- Massage salt into the cabbage for 5 to 10 minutes until it's limp and sitting in its own liquid.
- Pack tightly into the jar, pressing down so the liquid rises above the cabbage.
- Cover with the reserved leaf and a weight so everything stays under the brine. Leave 3 to 5 cm space at the top.
- Cover loosely and leave at room temperature, out of direct sun, for 1 to 3 weeks. Taste from day 5.
- When it tastes tangy enough, seal and move to the fridge.
Good to know
Keep everything under the brine. A little white film can form on top, but if you see fuzzy mould, a slimy texture or a bad smell, throw the batch out. Use very clean equipment.
Make it yours
- Add grated carrot and ginger.
- Use red cabbage for a bright pink kraut.
- Add a sliced apple and juniper berries.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.