How to make Sauerkraut
Fermenting is a method of food preservation & food tradition that has been embraced globally for generations. Fermented creations taste great with meat, salads or on their own. Best of all they are teeming with enzymes and probiotics that are perfect for your gut health.
A healthy gut improves the way you digest your food and is one of best things for your health. If you are new to fermenting vegetables we recommend starting with carrots or cabbage. Eating and making fermented foods is a great habit to get into. So why not start now as we cover fermenting basics with Lisa Thornton of Get Cultured as she shares her step by step guide on how to make Sauerkraut.
What Equipment do you need?
What Ingredients are needed?
The quantity rule of thumb is 20 grams of salt to 1kg veg of Vegetables.
Step by step guide
Step 1: Clean your equipment and produce
Step 2: Slice your cabbages. We recommend using a mandoline
Slicer or food processor.
Step 3: Combine ingredients in a bowl using a rub in or massage
method. This releases the cabbage juices and ensures salt is evenly distributed.
Step 4: Pack in cabbage. Top with outer leaves as a surface layer.
Step 5: Apply weights, cover and fill moat with water.
Step 6: Check after 24 hours to ensure cabbage is submerged.
Press down if not.
Step 7: Ferment for 3 -10 days. Traditional fermentation is
generally around 3-4 weeks, dependent on the temperature.
Taste as you go and add more salt to get your desired taste. If it is too dry add a little filtered, cooled water. After leaving to ferment for 3 -10 days. Taste test every few days and once the cabbage tastes tangy enough, pop it in the fridge, ready for you to eat.