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Homemade Sauerkraut   Veg  CD  German  10 days



Cold  Vegetarian  Vegan Vegetables  Accompaniment  Gluten Wheat Dairy free  Eggless Germany  Europe



2.3kg/5lbs White Cabbage, shredded
4 tbsp Pickling or Kosher  Salt

Lightly crushed Juniper Berries and Bay Leaves  (optional)


NB - you can make more or less so long as you keep the ratio of salt to Cabbage




1. Shred cabbage finely, place it in a large non-corrosive bowl together with the salt  and mix very well with your hands.


2. Place a layer of cabbage in a deep non-corrosive container (e.g. a crock or plastic bucket, add the seasonings if using then press it down  gently using your hands or a potato masher to encourage it to create liquid. Repeat until all the cabbage and is used up, making sure there is about 12cm/5-inches of space left at the top of the container and that the cabbage is covered by a layer of liquid.  


3. Place a  plate on top of the cabbage, pressing it down to squash it then place a heavy weight (such as a brick) on the plate. Cover the whole of the top with clingfilm to ensure it is air tight  and leave in a  dark place at room temperature for about 10 days.


4.  Once the fermentation period is over, pack into jars adding enough of the liquid to just cover the cabbage. If there is not enough juice, make up a weak brine solution by dissolving 2 tablespoons of salt to 1L/32fl.oz. of water. Seal the jars and store in a cool dark place.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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