This is a basic recipe that converts a head of cabbage into tangy sauerkraut via the magic of fermentation. I use organic cabbage where possible as the 'good' bacteria that naturally occurs in & on the veg are the basis of the delicious transformation. At this time of year, April  I usually ferment the kraut for around 7 days at kitchen temperature.

one head of cabbage, white or red

1.5 tablespoon flaky salt

1 teaspoon caraway seeds



chopping board

1L jar

glass or ceramic bowl



small ramekin


Clean everything including your hands thoroughly and dry. Remove any raggedy outer leaves from the cabbage, setting them aside. 


Shred the cabbage finely. In the bowl, combine the cabbage and 1 tablespoon of salt. Give the cabbage a good massage to release the liquid, about 3-5 minutes. Sprinkle over the other half teaspoon of salt and set aside for 5 minutes, then repeat. Once the cabbage has released enough liquid to submerge it, add in the caraway seeds and mix thoroughly.


Pack the cabbage into the jar, packing it down to remove air bubbles. Weigh the cabbage down under the reserved outer leaf topped with a ramekin. Make sure the surface is submerged, add a little water if necessary. Cover the jar with cheesecloth, or kitchen roll and secure with string or a rubber band. 

Leave in a well-ventilated space, checking on the flavour every day once five days have elapsed. Make sure the surface is still submerged. When the kraut has developed enough depth of flavour for you, move to the fridge or a cool cupboard (less than 14 degrees). It will last several months (or longer!)

 © 2020 by Seáneen Sullivan.