Classic Sauerkraut
Not only is sauerkraut packed full of gut-friendly probiotics, it’s a delicious, versatile condiment to have in your fridge. A forkful added to san...dwiches, wraps or salads adds delicious, juicy crunch. Read more Not only is sauerkraut packed full of gut-friendly probiotics, it’s a delicious, versatile condiment to have in your fridge. A forkful added to sandwiches, wraps or salads adds delicious, juicy crunch.
spices
NUTRITION PER SERVING (Read more)
Notes
If you are new to fermenting and want to tread cautiously, you can make a smaller batch. For whatever amount of cabbage you use, you’ll need 2% salt, ie 500g cabbage - 10g salt, 250g cabbage - 5g salt.
User comments (3)
An absolute winner! A wholesome exciting process to follow as the sauerkraut ferments - and the flavour is so yummy. A handy tasty addition to salads and all sorts of meals. I’ll never eat the tinned variety again after this!
I've made this a couple of times now and it is so easy and delicious. I do need to add some water as even massaging for a good 20 mins didn't elicit enough water to entirely cover the cabbage. Trying to have two portions every day. Now also keen to try some of the other ferment recipes!
Amazing! I never knew fermenting cabbage was so easy! How do you know if 1 week is enough fermentation? I tasted it after 1 week and it tasted sour so I’ve put it in the fridge. What will happen if I keep it at room temp? Is there any benefit in fermenting further? Thank you for this recipe, it’s going to be a staple for me!