Simple sauerkraut

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Prep: 30 mins plus at least 5 days fermenting, no cook


Makes 4 x 450ml jars,

The simplest way to make classic sauerkraut - a fermented food that's great for your gut. It's extra tasty served with sausages and mustard

Nutrition and extra info

  • Gluten-free

Nutrition: per tbsp

  • kcal33
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein1g
  • salt2.1g
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  • 2kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored
  • 3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)
  • 1 tsp caraway seeds
  • 1 tsp peppercorns


  1. Thoroughly wash a large tub or bowl (mine was the size of a small washing- up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.

  2. Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.

  3. Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub with its lid (or more cling film) and leave in a dark place at a cool room temperature (about 18-20C) for at least 5 days. It will be ready to eat after 5 days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).

  4. Check the cabbage every day or so, releasing any gases that have built up as it ferments, and give the cabbage a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.

  5. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars and keep it in the fridge for up to 6 months.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
2nd Oct, 2017
I do not seem to be able to get the method up. Do you have to pay or something?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. We think you must be accessing this from your mobile in which case there is an ingredients tab and a method tab. Ingredients display automatically, above them you will see both the tabs. Click on the method tab to view.
mother_ship's picture
19th Feb, 2017
My sauerkraut has turned out really salty with 15g/500g and not very sour, is this the correct amount and will less salt affect the keeping properties?
goodfoodteam's picture
28th Feb, 2017
Thank you for your question. Yes this is the correct amount. The sour taste will increase the longer you ferment the cabbage - we suggest 2 - 6 weeks fermentation. Aim for closer to 6 weeks if you like a more dominant sour taste. Hope that helps.
mother_ship's picture
4th Mar, 2017
Thanks, having left it longer it has definitely improved, I think that a week is no where near enough. :-)
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