Basic Recipe for Sauerkraut

2 litre glass jar with plastic lid or spring lid


1 Cabbage Medium sized (1kg) you can add carrot, onion, turmeric, ginger, chilli, garlic etc..


1 tablespoon sea salt


4 tablespoons of whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)


1 tablespoon of carraway seeds or fresh chopped dill. (optional)

Slice cabbage (thinly) by hand or process in a food processor, then mix in a large food grade plastic bucket or large bowl with the salt and whey (if using)





Squish with your hands until the juices are released. About 5-10 minutes







Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. You can add a little water to top up if needed. Leave at least 2 cm or more of space at the top of the jar to allow for expansion. Make sure none of it is above the liquid level.

 To cover I use a large ziplock type bag, put the bag on top of the cabbage then fill with water, this will weigh your cabbage down.

Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour.