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Sauerkraut | Tease Your Tastebuds |


Not only is sauerkraut good for your gut it’s good for your taste buds. It’s tangy-tart flavor is the perfect companion to grilled burgers, salads and more. What would a Reuben Sandwich be without Sauerkraut? Sauerkrauts deliciously tangy flavour makes it an essential ingredient in many eastern European dishes. If you ferment it at home you get all of the health benefits that ready-made pasteurised versions in the shops don’t. Serve it hot with pork, add it to sandwiches or simply enjoy as a side dish.


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By Marc Spendlove-Kruger Serves: 12
Prep Time: 10 Minutes

Sauerkraut, literally means, ‘sour cabbage. The dish is fermented white cabbage which is typically enjoyed when cabbage is out of season. It can be made and stored for a couple of months. It is traditionally eaten across Germany and north-eastern France with pork, bratwurst or as part of a charcuterie platter.


  • 1kg white cabbage, shredded
  • 100g of carrots, peeled and coarsely grated (about 4 medium carrots)
  • 20g of sea salt
  • 10g of sugar
  • 1 bay leaf
  • 5 allspice berries
  • 5g of caraway seeds
  • 300g of water



Put the finely sliced cabbage in a large bowl and add the sugar, salt, peppercorns and bay leaf. Leave the cabbage until it starts to release liquid and becomes limp – this will take approximately 10 minutes


Cover the cabbage with a clean tea towel and place a weight on top to make sure the cabbage is submerged in the liquid


Leave to ferment for 3 days. During this process, small bubbles will rise to the surface – this is normal


After 3 days, taste the sauerkraut and if you would prefer more sourness leave for longer, up to 10 days


Once fermented, put the sauerkraut into a large saucepan, bring to the boil then remove from the heat and place in sterilised jars.


Store in the fridge for 6–8 months

Feeling Adventurous? Try our other pickle recipes gathered from around the world.

Pickled Cucumbers | This is Genius

Dill Pickles Recipe | Fresh Crunchy Heaven |

Sauerkraut Needs Beer

In good German tradition, this dish needs a good beer. My personal favorite is a mildly bitter IPA.  If you can get a “hazy” or also called New England style IPA, I think this is a perfect match.  The bitter hops and resiny dankness are ideal for wings.  For those who like a less crunchy beer, try amber or blonde.  Both ales will cool the palate but offer mild malty undertones. A good selection is available from Naked Wines 


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