Recipe
Sauerkraut in one big jar
- Prep
- 30 min
- Serves
- Fills one 3-litre jar
Ingredients
For the jar
- 2 kg white cabbage, outer leaves removed
- 40 g fine sea salt, which is 2 per cent of the cabbage
- 150 g carrot, coarsely grated
- 1 tbsp caraway seeds
- 3 bay leaves
- 6 black peppercorns
Method
- Keep one clean outer leaf aside. Quarter the cabbage, cut out the core and shred the rest as finely as you can.
- Put the shredded cabbage in a large bowl and weigh it. For 2 kg you need 40 g of salt, so adjust the salt if your cabbage weighs more or less.
- Sprinkle over the salt and squeeze and press the cabbage with clean hands, or a wooden masher, for about 10 minutes, until it is wet and a pool of brine forms.
- Mix in the carrot, caraway, bay leaves and peppercorns.
- Pack the cabbage into a clean 3-litre jar a handful at a time, pressing hard after each so the brine rises. Leave 4 cm of space at the top.
- Fold the spare leaf over the cabbage and press a glass weight on top, so everything sits under the brine. Cover the jar with a cloth and tie it on.
- Leave the jar at 18 to 20°C, out of the sun, for 7 to 14 days. Press the cabbage down once a day and let the gas out. Taste from day 7.
- When it is sour enough, put on a lid and keep the jar in the fridge or a cool cellar. It keeps for several months.
