Traditional sauerkraut is very easy to make and only takes a few days to ferment. There are lots of different recipes you can try out and adapt to your own personal taste. Here are two recipes for you to try out at home. One for traditional sauerkraut and one for beetroot and red cabbage sauerkraut. Both taste delicious and will last for up to six months in the fridge in a sealed container.
Traditional Sauerkraut Recipe
- 1 medium green or white cabbage
- 1 tbsp freshly ground pink Himalayan salt
- Freshly ground black pepper
- In a large, clean mixing bowl, shred the cabbage and sprinkle with pink Himalayan salt.
- With clean hands, massage the green or white cabbage for about 10 to 15 minutes or until enough juice has formed to cover the cabbage completely.
- Place the massaged cabbage into your fermenting jar and pour the cabbage liquid over the top. Push the cabbage down so the liquid line is well above the cabbage. Place the whole cabbage leaf cut to the right size on top of the packed cabbage and put the lid on top of the fermenting jar. Leave the jar out on the kitchen worktop away from intense direct heat or sunlight or in a cupboard or the pantry.
- Taste the sauerkraut over the course of a week or so. Once it has reached your desired taste and texture, you can store the sauerkraut in the fridge for up to six months in an airtight glass or ceramic container.
Easy To Make Beetroot & Red Cabbage Sauerkraut
- 1 small to medium red cabbage
- 1 medium sized beetroot
- ½ tsp caraway seeds or juniper berries, freshly ground
- Several sprigs of fresh dill and fresh flat leaf parsley, chopped or torn
- Freshly ground pink Himalayan salt and freshly ground black pepper
- In a clean, large mixing bowl, shred the red cabbage and beetroot and sprinkle with freshly ground pink Himalayan salt and freshly ground black pepper.
- With clean hands, massage cabbage for about 15 minutes or until enough juice from the red cabbage and beetroot has been produced to cover the sauerkraut ferment mixture.
- Stir in caraway seeds or juniper berries, parsley and dill.
- Pack the massaged cabbage and beetroot into fermenting jar and pour the liquid over the top. Pack the cabbage and beetroot mix down so the liquid line is well above the cabbage. Cover with the whole cabbage leaf and place the lid on the fermenting jar.
- Leave the fermenting jar out on your countertop in a warm, dry place away from intense direct sunlight or heat or in a cupboard or pantry.
- Taste over the course of a week or so until it reaches your desired level of fermenting, texture and taste. Once ready, store it in the fridge in an airtight glass jar or in the same fermenting container.