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Sauerkraut with caraway seeds

Sauerkraut with caraway seeds

We caught up with Ruth from The Edinburgh Fermentarium to get her top tips on fermenting this classic cabbage concoction – sauerkraut.
By The Edinburgh Fermentarium
Serves 8
Prep/Cook time: 20-30 minutes
Hands pushing sauerkraut mix from a bowl into a large Kilner jar

Ingredients

1 litre sterilised preserving jar
750g cabbage
15g sea salt - 2% of the weight of the veg
1 tsp caraway seeds

Perfect portions

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Recipe

  1. Peel that cabbage and save an outer leaf larger than the mouth of your jar.

  2. Finely slice the cabbage by hand or in a food processor.

  3. Place in a bowl and add the caraway and salt. Leave to sit for 30 minutes

  4. Massage the cabbage, squeezing or pounding until it releases a lot of liquid.

  5. Transfer the mixture into the jar pressing down firmly until all of the cabbage is below the liquid.

  6. Cut the saved leaf to slightly larger than the mouth of your jar and tuck it in around the edges.

  7. Leave to ferment from anywhere between 15 days and 1 year. Making sure to burp the jar daily to let the gas escape. I usually ferment for about 4 weeks.

  8. Taste regularly and when you are happy with the flavour and texture refrigerate it.

Make the most of your leftovers
Store in
Airtight jar
Time
15 days up to 1 year
Where to store
Fridge, after fermenting
Reheat
Not applicable

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.