Sauerkraut recipe
Prep time
Total time
Recipe type: preserve
Cuisine: fermented
Serves: 1 litre
  • 2 red cabbages (1.5 - 2kgs)
  • 2 tbsp salt
  1. Start off by cleaning your cabbages and giving them a good wash. Then make sure that the surface and the knife you are using have been washed and dried. The pot/jar/container you use should also be well washed and dried before beginning. You are trying to create good bacteria.
  2. Slice the cabbages finely into fine shreds, reserving 3-4 outer leaves whole. Place them in a large mixing bowl and sprinkle over the salt. Using your hands scrunch and mix the cabbage. It will slightly soften as you do this and some of the juices will come out.
  3. Pour the mixture in to your crock (container*) and press down firmly. At this point you may need to add a little water to make sure the cabbage is covered. Place the reserved cabbage leaves over the top of the sliced cabbage and press down. You may need to add a weight to hold them into place. These leaves act like a skin for your sauerkraut. Place the lid on your crock and let it sit overnight
  4. The next morning check on your sauerkraut to make sure that all the shredded cabbage is under water. You may need to add more water to ensure that it is covered.
  5. Continue checking and tasting each day until the right flavour and crunchiness is reached. Around 5 - 10 days .
  6. Keep your Sauerkraut in a cool dark place at all times and if you are storing it you may like to leave it in the fridge once you are happy with the fermentation.
CONTAINER: If you can not get hold of a crock you can simple use a glass jar and keep the lid ajar so the air can circulate. If you use all the cabbage leaves you can also use a brown paper bag or a chux and fix to the top of the jar to act like a seal to let the air in but the bad stuff out.
WATER: Get yourself some bottled water or tank water if you can which is free from any chemicals. You are creating a live bacteria and they like a natural environment to thrive.
Recipe by Strayed from the Table at