Steps to making Sauerkraut

1. Slice cabbage finely
2. Add salt
3. Massage
4. Add flavours/herbs
5. Pack into jar
6. Submerge under brine
7. Leave to ferment

Watch the video of the full recipe here

Notes

• The first 10 days are really active and bubbly while the sugars get eaten up!  
• Mature sauerkraut is left for 6 weeks to ferment and build up the lactic acid bacteria, giving it the lovely sour note  “sour kraut”.