Beginners’ sauerkraut

Method

This recipe makes 1.5 litres of sauerkraut using a 2 litre fermentation pot. See tip if you don’t have a fermentation pot yet.

1. Make sure all equipment is sterilised using boiling water then allow to drip dry. Remove any soft or dirty outer leaves and the core of the cabbage. Finely shred the cabbage.
2. Mix the cabbage with the sea salt by hand in a large mixing bowl. Take your time massaging the cabbage to allow the cabbage to soften and become juicy. A tamper can be used here to bruise the cabbage and further release the juices. This can take up to 10 minutes.
3. Add in any additional flavours now, such as fresh dill and lemon.
4. Pack the cabbage tightly into the crock pot and press the cabbage firmly down into the vessel using a wooden tamper. Pour all the juices over the top of the cabbage. When complete, place the weights on the top, making sure the cabbage is completely covered with the juices. If there is not enough brine to cover the cabbage you can make some extra by dissolving 1 tbsp of salt in 500ml of boiling water. Allow the water to cool to room temperature before adding just enough to cover the cabbage.
5. Cover the cabbage with the lid and pour water around the moat edge to create a water seal, which will allow the gas to escape, but nothing to enter. Ensure the water level is above the holes in the lid at all times. Water will evaporate so continue to top up with water over the waiting period.
6. After 1 week taste the sauerkraut using a sterile fork then replace the lid immediately. You will know your sauerkraut is ready when it has a sour tangy flavour. You can continue to ferment the sauerkraut for up to a month or until it appeals to your taste.
7. When ready transfer the sauerkraut to glass jars and place in the fridge. It will keep in the fridge for 2-3 months or longer and will slowly continue to ferment and deepen in flavour.

TIP: You can also use a wide mouth glass jar to make this recipe. Follow the same process, making sure you leave at least 1 inch of space at the top of the jar for weights. A small glass jar, marbles, or a shot glass are all good food-safe options for this. Cut a circle of cabbage leaf to place over the top of the shredded cabbage in the jar, then use a weight to keep it submerged in the brine. Lightly screw the lid onto the jar ensuring it isn’t too tight so the natural fermentation gases have a way to escape. Once complete, remove the weights and the top cabbage leaf. The jar can now be placed in the fridge.

Image credit: Samantha Woods