Traditional Sauerkraut

Traditional Sauerkraut - Naturally Fermented White Cabbage

This classic sauerkraut is made with just white cabbage and sea salt. Naturally fermented, tangy and deeply flavourful, it’s a simple way to add real fermented food to everyday meals.

Prep - 10 min | Fermentation - 3–7 days | Makes - 1 large jar

Why you’ll love it:
• Traditional natural fermentation  
• No vinegar, no shortcuts  
• Simple whole ingredients  
• A natural source of live cultures  

Ingredients:

• 1 medium white cabbage (about 1 kg), finely shredded  
• 1 tbsp sea salt (non-iodised)  
• 1 tsp caraway seeds or black pepper (optional)  

Method:
1. Place shredded cabbage in a large clean bowl.
2. Add sea salt and massage firmly for 5–10 minutes until the cabbage softens and releases plenty of liquid.
3. Stir in caraway seeds or pepper if using.
4. Pack the cabbage tightly into a clean glass jar, pressing down firmly so it stays fully submerged in its own brine.
5. Leave 2–3 cm space at the top of the jar.
6. Weigh the cabbage down with a fermentation weight or small clean jar to keep it submerged.
7. Cover loosely and leave at room temperature (18–22°C), away from direct sunlight, for 3–7 days.
8. Release built-up gas daily by briefly loosening the lid.
9. Taste after 3 days. When pleasantly sour, seal tightly and refrigerate.

Storage:
Store in the refrigerator and consume within 2–3 weeks.

Important:
Always keep the cabbage fully submerged in its brine to ensure safe fermentation.

Flavour upgrade:
Once fermented and ready to serve, stir in 1 tbsp PureKtchn Dried Vegetable Mix for added depth, texture and gentle savoury notes.

Serve as a side dish or add to salads, grain bowls and sandwiches.