Sauerkraut

by Kuba Winkowski
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Makes enough to fill a 3l jar
20 minutes

Ingredients

  • 1kg white cabbage, shredded
  • 100g of carrots, peeled and coarsely grated (about 4 medium carrots)
  • 20g of sea salt
  • 1 bay leaf
  • 5 allspice berries
  • 5g of caraway seeds
  • 300g of water

Method

1
Place all the ingredients (apart from the water) into a large mixing bowl and mix thoroughly
  • 1kg white cabbage, shredded
  • 100g of carrots, peeled and coarsely grated (about 4 medium carrots)
  • 20g of sea salt
  • 1 bay leaf
  • 5 allspice berries
  • 5g of caraway seeds
2
Bash the cabbage, carrots and spices with the end of a rolling pin until bruised and the vegetables start releasing their juices
3
Transfer the mixture into a sterilised 3-litre Kilner jar with the water and press down. If the cabbage mixture is not fully submerged top up with a little more water, but ensure there is a small gap at the top of the jar
  • 300g of water
4
Seal the jar and leave in a warm place for 5–7 days, opening and closing the jar every few days to allow built-up gas to escape (a method known as 'burping'). The longer you leave the sauerkraut, the sourer it will become
5
Once you're happy with the flavour, keep the jar in the fridge to halt the fermentation process