Sassy sauerkraut

Have you heard? Fermented food is in! Try this simple recipe for delicious homemade sauerkraut. It’s easy to make, colourful and makes a great gift to enjoy with hot dogs and corned beef sandwiches. It’s an instant hit of healthy. Photography by Todd Eyre

  • 40 mins preparation
  • 96 hrs marinating
  • Makes 450 millilitre
  • Print


Sassy sauerkraut
  • 1/2 red cabbage
  • 1/2 green cabbage
  • 1 teaspoon salt per jar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • Extra water and salt


Sassy sauerkraut
  • 1
    Remove the core and outer leaves of the cabbages. Chop or grate each cabbage very finely and put in separate large bowls with 1 tsp of salt with each – red and green. Get your hands in there and mix the salt through, squeezing and scrunching the cabbage or pounding it with a bottle or pestle for 5-7 minutes. The cabbage will quickly get damp as the salt draws out the water and the volume of cabbage will decrease as it becomes softer and wetter.
  • 2
    Add the mustard seeds to the red and the turmeric to the green cabbage. Mix.
  • 3
    Pack the cabbage into sterilised jars and pour over any residual cabbage juice produced by the pounding. Push cabbage down until there are 1-2cm of liquid above it. If you are short of cabbage juice, make a brine out of water and salt to top the jar up. Top with a piece of cabbage leaf and add a weight to keep it all compacted – a stone will do the trick.
  • 4
    Cover loosely with a resealable bag and place jars in a tray or ice-cream container, as the brine will bubble over. I cover the jars with a tea towel too.
  • 5
    Leave the jars in a warm place (above 16-18°C) for 3 days. Every so often, give the mixture a push down to encourage the liquid to seep out, making sure the cabbage stays submerged. It will take 3-4 days for the good bacteria on the cabbage to ferment.
  • 6
    Close with sterilised lids and transfer to the fridge. You can eat it after 3 days or leave for as long as you like, depending on the desired flavour.


Keeps for many months in the fridge!

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