Sauerkraut Variations


I used one cabbage to make two batches of sauerkraut. I made the batches one after the other, but you could shred all the cabbage and massage in salt and then divide into two batches at that point.


1 head of cabbbage
1 red onion
2 tablespoons of Himalayan salt

Variation 1
Vietnamese mint – Handful
3 or 4 Bay leaves – Handful
Star anise

Variation 2

Basil – Handful
Coriander (Cilantro) leaves (I used sawtooth coriander) – Handful
1 teaspoon of chopped red chilli


(Optional: Save a couple of outer leaves of cabbage if you do not have weights to hold the kraut down)

Shred cabbage (I use a food processer with slicing blade) and onion. Chop the herbs and add with cabbage and onion in a large bowle. Sprinkle with salt and massage to mix well and start the process of liquid coming out of the leaves. I also used a pestle to pound the cabbage mix.  Add the chilli after massaging if you are using it to avoid getting chilli on your skin.

Pack the mix into a sterilised jar. If using bay leaves or star anise add them one at a time between handfuls of the mix to spread them through.

Press the contents down as much as possible so that the liquid comes well above the cabbage mix. Cut the saved cabbage leaves to cover the kraut and place weights on top. If you don’t have weights, try a glass jar filled with water. Wipe any bits of cabbage from the sides of the jars that will be exposed to air. Top up with a little bit of brine if there is not quite enough liquid.

Close the tops and leave at room temperatures for a week or two. Monitor in case you need to burp the jar to release excess CO2 to prevent spills.

Once fermentation is done, keep the kraut in the fridge.