easy sauerkraut recipe


A basic recipe for a simple sauerkraut

Prep Time 15 minutes
Author Hayley Jarvis


  • 1 red cabbage
  • 1 tsp salt
  • 1 clove garlic finely chopped
  • 8 black peppercorns
  • 1 tbsp apple cider vinegar with the mother
  • filtered water


  1. Remove and keep the outer leaves of the cabbage, set aside.
  2. Cut off the end and tough middle part and discard.
  3. Chop or shred the cabbage either by hand or in your food processor.
  4. Place in a bowl with the salt and massage for a few minutes so it starts to release moisture then put into a sterilised jar and push down with a wooden spoon handle so its tightly packed, leaving about an inch clear from the top of the jar.
  5. Sprinkle the garlic and peppercorns on top of the cabbage then spoon in the vinegar. Top up with a tbsp or so of filtered water if needed so the cabbage is just immersed in liquid. You really don’t want too much liquid as the cabbage will produce its own during the fermentation process and may spill over (I learned the hard way, red juice everywhere doh!).
  6. Now use the outer leaves that you saved to plug the gap between the cabbage and lid, like an inner lid, before popping the lid on the jar.
  7. Place in a cool dark cupboard and leave for as long as you like, testing weekly to check the progress. I like mine after 3-4 weeks but you can use it after a week if its not too tart. The longer you leave it the mellower it becomes. It’ll be fine for months if you can wait that long!
  8. Once it has reached the maturity you like then pop it in the fridge and enjoy.

Recipe Notes

Once you have got comfortable with this basic recipe feel free to experiment with any other herbs and spices you fancy.  Lemon, ginger, turmeric, pink peppercorns etc all work very well.  Let your imagination run wild!