It’s easier than you think to make your own sauerkraut. Have your own supply right through the cold months.
Here’s the recipe:
1,2 kg finely shredded white cabbage
1 teaspoon caraway seeds
5 teaspoons fine salt
Place the finely shredded cabbage in a large bowl together with the caraway and salt. Using your hands, knead and squeeze the cabbage for about 10 minutes until the appearance and texture change and water begins seeping from the cabbage.
Place in a jar or container, weight it down and cover with a muslin cloth. Allow to ferment for at least 5 days. This will be a very young sauerkraut. Ferment up to 2 weeks until you have reached your desired strength of flavour.
Place into sterilised jars, cover with a lid and keep in the fridge for up to 6 months.
Click on the link below to see how to mix the cabbage: