Full of probiotics, this traditionally fermented sauerkraut is a tasty and healthy accompaniment to sandwiches, meats and more.
12 people made this
Makes: 4 (1L) jars
2 white cabbages, quartered
1 handful salt
2 large carrots
1 small handful caraway seeds (optional)
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Method Prep:30min › Extra time:7days resting › Ready in:7days30min
Remove and discard the core of the cabbages, then finely shred. In a large bowl, mix some salt with half of the shredded cabbage. Massage and squeeze for several minutes till the cabbage softens; it will be quite moist. Repeat with the remaining cabbage. Set bowl of cabbage aside overnight at room temperature.
The next day, peel and grate the carrots and mix in with cabbage. Add caraway seeds if desired. Squeeze out excess liquid and discard the liquid.
Transfer the cabbage to sterilised jars (1L jars are ideal). Wipe the rims with a clean cloth, then screw on lids. Store in a cool, dark place set over a towel, as the jars may leak during the fermentation process.
Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.