Basic Sauerkraut

02Method

1. Massage salt into shredded cabbage in a large bowl for 5-10 minutes, until it releases enough liquid to submerge itself.
2. Pack the cabbage tightly into a clean jar, pressing down firmly so the liquid rises above the cabbage.
3. Weigh the cabbage down with a fermentation weight or a smaller jar filled with water, keeping it fully submerged.
4. Cover loosely and leave at room temperature for 1-4 weeks, tasting after the first week and continuing until it reaches the tanginess you like.
5. Once fermented to taste, seal and refrigerate to slow further fermentation.

03Notes & substitutions

• Green or red cabbage both work well - red cabbage gives a striking colour.
• Add grated carrot or sliced apple for a milder, slightly sweeter variation.
• No fermentation weight? A well-washed rock in a small snap-lock bag works fine.
• Vegetarian and vegan as written.

04Common mistakes

• Not enough brine — if massaging doesn't release enough liquid to submerge the cabbage, top up with a 2% salt brine (20g salt per litre of water) rather than leaving it exposed.
• Cabbage floating above the brine — the weight needs to hold everything under the liquid line, or exposed cabbage will mould.
• Using iodised salt — it can interfere with fermentation; use plain, non-iodised salt instead.

05Storage & leftovers