Sauerkraut recipe

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Sauerkraut is a tasty dish eaten in Germany, Poland and some regions of France. Learn how to make it at home with our easy recipe

Serves8–10
SkillEasy
Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins plus 1 month to ferment
Cost RangeCheap
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Learn how to make Sauerkraut at home with this easy Sauerkraut recipe. Sauerkraut is fermented cabbage eaten a lot in Germany, Poland and the Alsace region of France, usually served warm with sausages and pork. It is simply shredded cabbage, salt and apples flavoured with juniper berries and a few caraway seeds which is left to ferment for about a month then packed into jars. It will keep for about 6 months. You can make a fresh sauerkraut which isn't fermented but cooked more like a sweet and sour spiced red cabbage dish. It can't be stored in jars but will keep in the freezer for 2 months. This recipe serves 8-10 people and takes only 20 mins to prepare and cook.

Ingredients

  • 1kg firm white cabbage, thinly sliced or shredded in a food processor
  • 1 1/2tbsp salt
  • 2 small apples, peeled, cored and chopped or shredded
  • 5 juniper berries, lightly crushed
  • 2tsp caraway seeds

WEIGHT CONVERTER

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Method

  1. Place all the ingredients in a large plastic container or non-tallic bowl. Mix well, cover with a plate that fits snuggly inside the container and weight it down with a heavy food can or plastic bag filled with water.
  2. Leave somewhere that is ideally about 16°C for 1 month to ferment. Check it every other day and skim off any scum that appears on the surface.
  3. Tip the mixture into a pan, bring to the boil then ladle in clean sterilized jars. Seal and store in a cool place.
Top Tip for making Sauerkraut

For a quick meal, heat some sauerkraut and spoon over hot dogs.

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