• 1 cabbage (red or green)

• 1 carrot  (grated) 

• 2 tsp salt (himaylan or celtic)

• 2-3cm knob of fresh grated ginger *

• 1/2-1 long red chilli *

• 1-2 tsp turmeric ground or fresh grated *

• 3-4 gloves of garlic * 

• 1-2 litre jar sterilised (wash in hot soapy water and rinse) 

•  

• * These items are optional; feel free to omit them for a simple

• sauerkraut, or adjust the quantities to suit your desired taste.

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Directions

1. Add the mixture and liquid to the glass jar and push it firmly
2. down into the bottom of the jar. The cabbage mixture must be firmly packed in the bottom of the jar and be covered from the liquid massaged from the ingredients. Leave at least 1 inch at the top of the jar to allow room for expansion during the fermentation process. 

3. Note 1 - don't overpack your sauerkraut - you can spread over multiple jars if needed
   Note 2 - It is essential your sauerkraut is covered in liquid; top it up with filtered water if needed. 
    

4. Place the stem of the cabbage or core of the carrot on the top of the mixture to keep it below the water 
    

5. Cover the jar with a cloth secured with a rubber band or the lid.
   Note - if you use the lid method, open the jar once daily to release the air
    

6. Place out of direct sunlight for a minimum of 5 days. You can leave it to ferment up to 21 days. The longer it ferments, the more sauerkraut zing it will have. The temperature plays a large role in this as well, so during the cooler months, it may require a little longer.

 

Once you get the hang of making sauerkraut you really have the freedom to experiment with more spices and adding additional vegetables!