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Homemade sauerkraut


Makes: 1kg
timePrep time: 25 mins
timeTotal time:
Homemade sauerkraut
Recipe photograph by Ant Duncan
From kombucha to kimchi, fermented food is becoming increasingly popular, not least because the natural chemical process produces good-for-your-gut bacteria. Homemade sauerkraut is a great place to start– try it with cured meats, cheese, smoked fish or sausages

Makes: 1kg
timePrep time: 25 mins
timeTotal time:

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Nutritional information (50g)
Calories
18Kcal
Fat
0gr
Saturates
0gr
Carbs
2gr
Sugars
2gr
Fibre
2gr
Protein
1gr
Salt
1.5gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1kg firm white cabbage or other veg, see ‘Make it your own’ right
  • 16g sea salt flakes or Himalayan pink salt
  • 1 tbsp caraway seeds

Step by step

  1. Reserve an outer cabbage leaf, then cut the whole cabbage into quarters. Finely shred crosswise until you have 800g, discarding the core once you’ve worked around it.
  2. Place in a large bowl and, with clean hands, vigorously massage the salt into the cabbage for 5 minutes; this will start to draw out moisture, forming a brine. Set aside for 5 minutes then massage again. Rest and massage a couple more times until the cabbage volume has reduced significantly and a good puddle of brine has formed.
  3. Stir in the caraway seeds. Pack into a wide-mouthed sterilised preserving jar, pressing the cabbage down and leaving a 3-4cm gap at the top.
    Kitchen tip
    Sterilise your jars for 5 minutes in a medium-hot oven 
  4. To make sure the cabbage stays fully submerged in brine (to ferment safely), cut the reserved leaf to fit in the top of the jar. Weigh this down with a heavy item (such as a smaller jar filled with water). Sit the preserving jar in a dish, cover loosely and keep at cool room temperature (18-22°C) for 5-7 days, out of direct sunlight. The mixture will get bubbly, fade in colour, and the brine level may rise and fall as fermentation progresses.
  5. It will be ready to eat after this time, but for maximum flavour leave to ferment for 2-4 weeks, tasting regularly until you’re happy with the flavour. Remove the weight, seal the jar and store in the fridge.
    Make it your own
    Option 1: Swap the white cabbage for red cabbage and use 1 tbsp lightly bruised juniper berries instead of caraway seeds.

    Option 2: Add 250g grated carrots with the cabbage and use 21g salt to allow for the increased weight of veg. Stir in 2 tsp ground turmeric and 1 tbsp grated ginger instead of the caraway seeds.
  6. Once sealed, store in the fridge. It keeps for up to 6 months, even once opened, as long as the sauerkraut stays submerged in brine.

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