Sauerkraut

Recipe

Tangy and crunchy: prepare to make your new favourite condiment.

Serves: 12 people     |   Prep time: 30 minutes   |   Cooking time: 0 minutes (1-4 weeks fermentation time)

German   |   Side   |   Gluten Free   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 1 White Cabbage (around 1kg)
• 20g Sea Salt
• 1 tsp Whole Peppercorns (optional)

For preparation:

• 1 Large glass jar

  

Method

1. Remove any outer or damaged leaves from the cabbage, saving the outer leaves for later.
2. Remove the core and rinse the cabbage, then dry thoroughly.
3. Cut the cabbage into quarters, then use a speed peeler to shred or finely slice with a sharp knife.
4. In a large clean mixing bowl, weigh the shredded cabbage, then add 2% of the cabbages weight in salt and mix through (1kg of shredded cabbage would need 20g salt).
5. Leave to sit for 20 minutes.  
6. After 20 minutes, thoroughly clean your hands and squeeze/massage the cabbage and salt mixture for about 5 minutes.
7. Gradually, the cabbage will reduce in size and you will create a watery brine.
8. Then, if using, stir the peppercorns through the cabbage mixture.
9. Ensure your glass jar is clean by adding the jar to boiling water for 10 minutes.
10. Press the cabbage into the jar, then top with the brine mixture.
11. The cabbage needs to sit under the brine, so clean the reserved outer leaf from earlier and cut to the size of the jar. Use this to press the shredded cabbage under the brine and if needed, a clean weight can be used to ensure it remains underneath.