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  • 1 kilo white cabbage
  • 1.5 tablespoons of sea salt
  • 1/2 tsp caraway seeds
  • 5 juniper berries
  • 2 apples – peeled, cored and chopped


  1. Trim, core and finely shred the cabbage and then mix it with the salt in a large bowl. Start to squeeze the cabbage with your hands. This breaks up the cellular structure of the cabbage and helps it to start fermenting quicker.
  2. Transfer the cabbage to your pot, jar or bowl and add the apple and mix.
  3. Weight down well so that the mixture is submerged.
  4. Allow it to ferment for 3 to 4 weeks, checking it periodically; if the cabbage is not submerged under liquid, add a little salt water to the pot – the cabbage must be submerged under liquid for the recipe to work.
  5. When the sauerkraut has collapsed and has become soft, decant it into clean jars and keep in a cool place for up to a year

Note: When I make kraut, I usually put the mixture in a bowl for the first couple of days. I have a plate that sits nicely on the top of the kraut and then I add a weight to the plate. I then cover the lot with a tea towel. Twice a day, I stir the mix. Lots of liquid will have come out by this time. I then pack it into Kilner jars with a Gu pot on top of the kraut. (Buy some Gu desserts especially for the job!) When you close the lid, the Gu pot gets pushed down and keeps everything under the liquid. Continue fermentation as above and then place in the fridge. It’s worth standing the pots in a bowl as the “burping” sometimes leaks liquid.

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