Homemade vegan Sauerkraut.

29 Oct

I have been a bit obsessed with raw fermentation and food full of good bacteria lately and sauerkraut is one of the simplest to make!

You will need
1 head of white (Dutch) cabbage
1 tsp of Himalayan sea salt or very coarse sea salt


Cut your cabbage into 4 using a food processor or with a mandolin slice the cabbage as thin as possible.

Place in a large dish, add the salt and begin to massage and crush the cabbage with your hands like you are squeezing all the juice out. Do this for about 5-7 minutes.

This breaks down the cell wall and releases the juice and helps with the fermenting process.

Let the cabbage sit for 30 minutes.

Then place the cabbage in a jar placing a smaller lid on top and then a weight on top of the lid. Keep the cabbage covered by the liquid or else it will cause mould and spoil the batch.

Cover with a towel or cheese cloth to keep any bugs or dirt from finding their way in.

You can leave it to ferment for 3-5 days and up to 2 weeks. Taste every few days until it reaches just the right tang for your taste buds! Store in a warm dry place. Till it right for you .

Once ready refrigerator and keep for 2-3 months

You can also use red cabbage as an alternative.






One Response to “Homemade vegan Sauerkraut.”


  1. Weekend Treat “Hot Dogs” | The Veg Pod by Dee's - November 20, 2014

    […] few weeks ago you might remember I showed you how to make Sauerkraut and over the next few weeks and months I want to show you the best ways to use it. These lush […]

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