Makes 1ltr Jar


1 tbsp Salt

1 kg cabbage (I like basic white, but any cabbage works well)

1 tbsp caraway seeds (optional)


Large Mixing bowl

Rolling pin with blunt end or a wooden spoon

1ltr Glass Jar with rubber gasket (like a kilner jar)



1. Remove a few outer leaves from the cabbage and set aside.  Finely chop or grate the cabbage, removing the core. Wash the chopped cabbage well.

2. Place the cabbage in a large mixing bowl and sprinkle the salt and caraway seeds over the veg.  Mix well.  

3. With your hands or the blunt end of a rolling pin, begin bruising the cabbage leaves so they start to release their juice.  If it is a particularly dry cabbage you may want to leave it for 15 minutes so the salt can draw some water off before you begin bruising the leaves.

4. When the cabbage and seasonings are well mixed, begin to place into your jar.  Use your rolling pin to pack the layers of cabbage down as tightly as you can. Continue to fill the jar to the top. More and more liquid will form as you get to the top. 


5. When you have packed as much cabbage as you can into your jar, fold over your cabbage leaves and place them over the top of your cabbage, under the juice, so they keep your sauerkraut submerged.

6. Leave the jar on the counter for 3-7 days, depending on your taste preferences. Once the sauerkraut has reached the right level of fermentation for you, put it in the fridge.

Shelf life:

Will store for 4-6 weeks in fridge.

Kat GoldinComment