This is about to become your go-to sauerkraut recipe. A fermented food that's dramatically increased in popularity over recent years, sauerkraut is credited with helping boost the immune system and improve digestion. And while there may be a lot of hype around sauerkraut, it's actually surprisingly simple to make.
All you'll need is some shredded cabbage – you can also add beetroot, carrots, ginger, garlic if you have them laying around – and some sea salt. From there, ensure you've got an airtight container to store everything in and you're away.
We'll talk you through the steps below, then you can discover more recipe ideas and inspiration over on our food hub page.
How to make sauerkraut
- Cabbage, carrots, beetroot, ginger or garlic, finely sliced
- Sea salt, one or two teaspoons
- Pepper, for seasoning
1. Before you get started, you'll need to make sure that all of your equipment is sterilised. This means washing your storage container, before sterilising with boiling water. The same goes for any knives, or food processors you might use. It goes without saying, but you should also ensure that your hands are cleaned properly.
2. Finely chop your vegetables, or use a food processor for a few moments to grind into thin slices.
3. Place your veg and salt into a container and massage for a total of five minutes. Then, have a five minute break before repeating the process.
4. You'll know you're done when the vegetables have dramatically reduced in size. There may also be a liquid solution – a brine – at the bottom of the bowl, this is a good sign. Season with plenty of pepper.
5. Transfer your sauerkraut to your airtight container using clean hands. Gently press down to make your sauerkraut as compact at possible. The brine should rise enough to cover your veggies. You want to ensure there's around an inch of space between your sauerkraut solution and the lid of your container.
6. Seal the lid and store in a cool space for a minimum of five days. For maximum taste, we'd recommend allowing your sauerkraut to ferment for two to six weeks.