Recipe Corner: Sauerkraut - CNSLab

Recipe Corner: Sauerkraut


  1. Strip the outer cabbage leaves and set aside. Slice the cabbage into quarters, removing the solid root core.
  2. Slice the cabbage into thin strips and place in a mixing bowl. Add 10g of Celtic sea salt or Himalayan salt for every 500g of sliced cabbage.
  3. Vigorously massage the cabbage and salt mixture (as if you are kneading bread) for 10 minutes, which should draw water out of the cabbage.
  4. Add the caraway seeds and transfer the mixture (including the liquid produced from the kneading process) into a large kilner jar.
  5. Pack it down tightly into the jar until the liquid is completely covering the cabbage, placing a cabbage leaf on top and, if necessary, using the solid core to press down on the submerged mixture and close the lid.
  6. Store in a dark area at room temperature for 1-2 weeks, before transferring to a sterilised jar and refrigerating, ready to be enjoyed! Once refrigerated, use within one month.