Chapter 4 · Fermented Pickles

Sauerkraut

A classic fermented pickle, sauerkraut is simply finely shredded cabbage that has undergone lacto-fermentation. It's tangy, crunchy, and perfect as a side dish or sandwich topping.

Method
Fermented
Ready in
1-4 weeks
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • kg cabbage (about 1 medium head)
  • 1–2 tbsp pickling salt or sea salt

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water.

  2. Prepare the cabbage

    Remove the outer leaves and core the cabbage. Finely shred the cabbage using a knife or mandoline.

  3. Salt the cabbage

    Place the shredded cabbage in a large bowl and sprinkle with salt. Massage the cabbage with your hands until it starts to release its juices, about 5-10 minutes.

  4. Pack the jar

    Pack the salted cabbage tightly into your jar, pressing down firmly to remove air pockets. Pour any liquid released during the massaging into the jar. Ensure the cabbage is fully submerged in its own brine.

  5. Weight it down

    Use a fermentation weight or a small jar filled with water to keep the cabbage submerged.

  6. Ferment

    Cover the jar with a cloth or a fermentation lid to allow gases to escape. Let it ferment at room temperature for 1-4 weeks, checking periodically to ensure the cabbage remains submerged and no mould forms.

  7. Store

    Once the sauerkraut reaches your desired level of tanginess, seal the jar with a lid and store it in the fridge.

Good to know

  • Use non-iodised salt - iodised salt can inhibit the fermentation process.
  • Vegetables must stay fully submerged in the brine to prevent mould and spoilage.
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