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We couldn’t do an article on fermenting without mentioning sauerkraut.


  1. Thinly slice the cabbage and lay out evenly.
  2. Evenly salt the cabbage and agitate to start releasing the liquid.
  3. Mix in the caraway seeds.
  4. Press down the mix so the liquid released covers all the cabbage
  5. Place into a sterilised Kilner jar.
  6. Release the pressure every 2 days and allow to ferment to the level you like.
  7. Store in the fridge once opened.