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Homemade Sauerkraut

  • 2.3kg/5lbs White Cabbage, shredded
  • 4 tbsp Pickling or Kosher Salt
  • Lightly crushed Juniper Berries and Bay Leaves (optional)

1. Shred cabbage finely, place it in a large non-corrosive bowl together with the salt and mix very well with your hands.

2. Place a layer of cabbage in a deep non-corrosive container (e.g. a crock or plastic bucket, add the seasonings if using then press it down gently using your hands or a potato masher to encourage it to create liquid. Repeat until all the cabbage and is used up, making sure there is about 12cm/5-inches of space left at the top of the container and that the cabbage is covered by a layer of liquid.

3. Place a plate on top of the cabbage, pressing it down to squash it then place a heavy weight (such as a brick) on the plate. Cover the whole of the top with clingfilm to ensure it is air tight and leave in a dark place at room temperature for about 10 days.

4. Once the fermentation period is over, pack into jars adding enough of the liquid to just cover the cabbage. If there is not enough juice, make up a weak brine solution by dissolving 2 tablespoons of salt to 1L/32fl.oz. of water. Seal the jars and store in a cool dark place.

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