Classic sauerkraut is made simply with white cabbage. Sarah from Made In Hackney's twist is to include vegetable scraps saved up during the week.


1 large red or white cabbage (or half and half), shredded

Mix of vegetable ends, grated

15g of salt per 1kg vegetables (pure salt without anti-caking agents is best)


  1. Remove any outer leaf from the cabbage, wash well and set aside.
  2. Shred the cabbage and grate the vegetable ends. Weigh the veg now.
  3. Place the veg in a very large bowl and sprinkle with the correct quantity of salt for the weight of your veg. Mix well and then massage strongly with both hands for a good 10 minutes until the vegetables are limp and have given off a lot of liquid. You need to really go for it!
  4. Pack veg and juice as tightly as possible into your sterilised jar, leaving at least a 5cm gap at the top to allow for the juice to rise as it ferments. Use the cabbage leaf you set aside earlier to cover the vegetables. The liquid needs to cover all the vegetables so air cannot reach them. If not add a little lightly salted water.
  5. Close the jar and leave it somewhere not too cold or hot - room temperature is fine - to ferment. After a couple of days you should start to see small bubbles of gas rising in the jar. Note that if using a screw-top lid you will need to ‘burp’ the sauerkraut every couple of days by opening then resealing the lid.
  6. Smell and taste the sauerkraut after one week. It should smell sour. If it tastes tangy to your liking, it’s ready. If not, carry on fermenting for another week or two. If mould appears on top this means either the fermentation did not get going, or the top layer of vegetables became exposed to air. To avoid this keep checking the veg are submerged and if necessary pour over a little lightly salted water to cover them.
  7. Once ready keep your sauerkraut in the fridge to slow the fermentation and use over the next few weeks as a salad.

Hardcore want more? If you are loving fermentation try making sourdough bread or delicious herb butter from scratch.

By Sarah Bentley of Made In Hackney.