Salty, tart and wonderfully versatile, sauerkraut is a great way to get your veggies into every meal. Add a scoop to your salad, as a side to a meat dish, or enjoy on toast with some avocado. Cornersmith share with us their signature sauerkraut recipe, which is known for improving digestive health.

  • 35 mins preparation
  • Makes 8 cup
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  • 1 medium (4kg) cabbage
  • 2 tablespoon sea salt
  • 1/2 tablespoon caraway seeds
  • 1/2 teaspoon juniper berries


  • 1
    Discard outer leaves of cabbage. Cut cabbage in half; cut out core.
  • 2
    Finely shred cabbage and place in a bowl with salt, caraway seeds and juniper.
  • 3
    Pound with a wooden pounder or meat hammer for about 10 minutes, until juices are released.
  • 4
    Pack cabbage tightly into clean glass jar, pressing down so liquid rises above the produce and air bubbles are released.
  • 5
    Repear this process until the jar is filed. Liquid must cover the cabbage by about 2 centimetres.
  • 6
    Wipe rim of jar; seal.
  • 7
    Place jar in a cool, fry place for 2 days. This is the period of fermentation. In this time, you till notice your sauerkraut will bubble and some juice may escape. Simply wipe jar down.
  • 8
    After 2 days, place sauerkraut in refrigerator.


Sauerkraut may be eaten immediately after fermentation, but will improve with time (we suggest a week). If you do not have enough liquid to sufficiently cover cabbage, add some non-chlorinated water.

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