Simple sauerkraut recipe

It might not sound particularly appetizing on paper, but sauerkraut actually tastes great. Pop it into salads, onto hotdogs, add it to scrambled eggs, or in sandwiches, or just enjoy it as a condiment.

The German fave also has a multitude of health benefits. It contains loads of fibre, is packed with significant levels of vitamin A, vitamin C, vitamin K, and various B vitamins, as well as a multitude of minerals such as iron, manganese, copper, sodium, magnesium and calcium.

Ingredients (makes 1 jar)

1 large green cabbage

1tbsp of sea salt

Cold water

Boiling water (to sterilise the jar)

2 Mason jars (1 large and 1 small)

Method

Cut the cabbage in half and chop finely.

Put half the sliced cabbage in a bowl and add half a tablespoon of salt.

Use your hands to begin massaging the cabbage. You want the cabbage to start breaking down. You will feel it begin to soften and wilt.

Add the other half of the cabbage and half a tablespoon of salt. Continue squeezing the cabbage until the leaves are wilted and moisture begins to drip off it.

When a briny liquid has been achieved, pack the cabbage into a clean Mason jar (make sure the jar is sterilised using boiling water to ensure there’s no chance of mould).

Push the cabbage down firmly to remove most of the extra space. Then place a small Mason jar inside the larger jar on top of the cabbage. This will help weigh it down.

If your cabbage contained enough moisture, you should have liquid covering it completely. This is essential because you want to submerge the cabbage in brine. If there is not enough liquid, add some salt water to make sure it’s completely submerged.

Cover the Mason jar with a tea towel and place in a location at room temperature, out of direct sunlight. I keep mine on the kitchen counter so I remember to check on it.

For the first few days, check on the cabbage and add extra liquid if you need to, to keep the cabbage submerged. You might see a bit of white foaminess – this is normal – just make sure there is no mould. You will notice the cabbage lose its bright green colour as well – this is also perfectly normal.

Taste your sauerkraut after about a week. It will probably taste a bit tangy and will need more time. I find it takes about 10-15 days to get to the flavour I like. The length of time will vary depending on the room temperature.

When finished, store covered in the fridge.