Sauerkraut is so delicious and easy to make yourself. It’s simple to make and much tastier than shop-bought sauerkraut. Today, I’ll show you how!

Sauerkraut from white cabbage

In my opinion, sauerkraut is almost indispensable in Dutch cuisine (we call it zuurkool). As you may know, I’m also really fond of it. It has lots of health benefits, too, and can be used in all kinds of dishes. In this easy sauerkraut recipe, I’ll show you how to make it from scratch. You can eat it as it is, or use it in a dish like this casserole recipe with beef, potatoes and sauerkraut. Mmm, so delicious!

Making your own sauerkraut

As I said, this is an easy recipe. Some people are put off by the idea of fermenting or pickling vegetables themselves, but I want to show you that it’s quite simple to make this fermented food. Believe me, once you’ve made it yourself, you won’t want anything else.

This basic recipe uses classic spices such as peppercorns and bay leaves. Want to try something more exciting? Try adding star anise, cloves and/or turmeric (the latter gives the vegetables a deep yellow colour and extra nutrients). Be creative and get fermenting!

Homemade sauerkraut recipe

This delicious recipe only requires a few simple ingredients. First, make the brine using water and salt. To make the sauerkraut, you will need white cabbage, salt, peppercorns, bay leaves and the brine water.

The easiest way to prepare the cabbage is to finely slice it with a mandoline. Alternatively, you can cut it by hand, but it really needs to be as thin as possible. In my experience, a mandoline produces better results (and works much faster).

You will also need two large mason jars with metal lids to store the shredded cabbage with the brine in. These must be thoroughly sterilized.

It helps if you use organic cabbage for the sauerkraut recipe instead of regular as that will have more of the good bacteria and will ferment easier.

Storage

Once you’ve sliced the cabbage, you add the brine to it and massage till it start to slink and become softer. At that point you place the cabbage in the jars and press down. Add enough of the brine so there is a small layer of the water above the cabbage.

Weigh it down with a small plastic bag filled with a bit of the brine. Make sure that the spices you’ve used are mixed in with the cabbage. You can use a wooden spoon to press them down if necessary so they don’t all stay on top. Now place the jars in a cool place (at room temperature so not in the fridge) and the waiting game can begin.

After about two weeks you can remove the bags with brine, press down again and place the jars in the fridge. You can now store them for about 6 months or use them for all sorts of delicious recipes!