Homemade sauerkraut
  1. Clean your jar(s) with hot soapy water. Rinse well and leave to dry.
  2. Clean the cabbage by removing the bottom of the stem. Also remove any of the outer leaves that look wilted or dried out.
  3. Remove a couple of nice big outer leaves and save them for later.
  4. Cut the cabbage into quarters and trim out the core. Then cut the rest of the cabbage into thin ribbons, as finely as you can. You can do this by hand, with a knife or mandoline slicer. Or you can make it easy for yourself and use a food-processor.
  5. Weigh the cabbage, so you can calculate the amount of salt needed. You’ll need 2.25% of the total cabbage weight. In other words, 22.5 g of salt per kg of cabbage.
  6. Mix the salt through the cabbage and add the caraway seeds. Then start massaging and squeezing the cabbage with your hands. And with that I don’t mean a lovely relaxing massage, accompanied by music with ocean sounds. What’s needed here, is a bone cracking, deep tissue massage.
  7. Once the cabbage starts to release liquid, set it aside for a couple of minutes. Then massage it again. Repeat this until you have enough liquid to cover the cabbage.
  8. Pack the cabbage into the clean jar(s). Press it down firmly, then add the liquid. The cabbage should be completely covered. If you don’t have enough liquid for that, you can add some salt water. Use water with 2.25% salt for this.
  9. Put the outer leaves you saved earlier on top of the cabbage. This will help to keep the cabbage submerged. Then weigh everything down with small plastic bags filled with salt water.
  10. Close the jar by putting a lid on with an airlock.
  11. Store the jar at room temperature, in a dry and dark place. Let the sauerkraut ferment for about 2 to 3 weeks.
  12. When the sauerkraut has the taste you want, store it in the fridge. It will keep for a very long time, though its flavour will start to deteriorate after a while. So don’t keep it for too long.