When life gives you cabbage, you make sauerkraut! Homemade sauerkraut is worlds apart from the stuff you buy at the supermarket. When stored in the fridge, this 4-ingredient recipe should last several months.
1 large cabbage (approx. 1 kg)
1 tbsp Himalayan salt
1 tsp dried dill seeds
4 black peppercorns
Wash the cabbage and remove the outer leaves. Save one of the washed outer leaves. Slice the cabbage very finely. It’s easiest to do this in a food processor. Layer the cabbage and salt in a large sterilised glass jar, massaging the shredded leaves as you go. Massaging the cabbage will cause it to soften and release juices. This process takes around 20 minutes.
Add the dill seeds and peppercorns. When you’ve finished, there should be approximately 5 cm of juices on top of the cabbage. If you don’t have enough juice at the top, make up a brine (salt water) mixture of 15 g of salt to 1 litre of water and add a little to the top.
Place the spare outer leaf of cabbage over the shredded cabbage in the jar, so that it’s completely covered and no bits of cabbage float to the surface. You can place a sterilised rock or other weight over the cabbage leaf, to hold it down. Make sure there is still around 5 cm of juice at the top.
Place the lid on the jar and leave it on the kitchen counter until ready (this should take a minimum of two weeks). Once ready, store in the fridge. It should last several months.