River Cottage Australia



If you're looking for something healthy, it's hard to go past sauerkraut. Best of all, it makes a delicious and tangy accompaniment to any meat dish.


  • 20 cabbages

  • 2kg non-iodised salt

  • 1 cup caraway seeds

  • 1 cup celery seeds

  • 1 cup dill seeds

  • Wine barrel or large crock

  • Cloth, to cover

  • String to tie cloth

  • Ceramic crock

  • Jars for bottling

  • Erica’s Sauerkraut

  • ½ cabbage

  • Large handful good quality salt to sprinkle

  • Juniper berries

  • Fennel seeds

  • Whey, cover the cabbage


  • 1.

    Put clean tea towels over the floor and the wine barrel in the centre.

  • 2.

    Remove the outer leaves from the cabbage and set aside- you will use these to cover the top of the sauerkraut.

  • 3.

    Cut the cabbages in half and remove the core. Thinly slice the cabbage and salt it as you slice. Put into a large non-metallic bowl.

  • 4.

    Wash your feet well with sanitised water.

  • 5.

    Put some of the cabbage, salt and spices into a large sterilised wine barrel and then get into the barrel and stomp the cabbage down to release the juices from the cabbage.

  • 6.

    Add some more cabbage, salt and flavourings and stomp the cabbage again to release the juices. Resume adding more cabbage, salt and spices and continue to stamp the cabbage down- until you have used up all the cabbage.

  • 7.

    The cabbage needs to be covered with about 10cm of liquid. If your cabbage is juicy you may not need to add any more liquid; if not create a salted brine and pour it over the top.

  • 8.

    Cover the shredded cabbage with the outer cabbage leaves.

  • 9.

    Weigh down the cabbage and cover for 1 week- checking every couple of days to ensure the liquid is still covering the cabbage and that none of the shredded cabbage is exposed to the air. After a couple of weeks the sauerkraut will be ripe, the taste should be slightly salty and acidic and the leaf should still have a little crunch.

  • Erica's Sauerkraut:

  • 1.

    Take the cabbage and finely shred it. Once shredded place a layer at the bottom of the jar and then pound it down with a wooden spoon to bruise the surface of the cabbage.

  • 2.

    Put in approx. 1/4 tsp. of good quality salt and flavor with juniper and fennel to a layer of shredded cabbage.

  • 3.

    Then pour in enough whey to cover the top of the cabbage. The cabbage should be emerged in liquid.

  • 4.

    Leave the jar in a dark cupboard for up to 6 months.

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Posted by Bronwen45Report
I'm pretty sure it was Paul's recipe that used the juniper berries not Erica's. Also Erica added a second batch of spices at the end - cumin plus something else?