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Sauerkraut of Red Cabbage



1 red cabbage (approx 500 gr) (or green)

Sea salt

Preserving jar

Pounder (or pestle)


1. Remove the outer leaves of the cabbage, simply by pulling them off with your hands and reserve.

2. Slice the cabbage in quarters and remove the hard core.

3. Weigh the cabbage to ensure the salt to cabbage ratio is correct. The amount of salt you use should be 2 gr per each 100 gr of cabbage.

4. Slice or shred the cabbage as fine as  you can.

5. In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.


6. Let it sit to sweat a bit—maybe 10 minutes. This is simply to make the next step easier.

7. With a pounder (or the pestle of a mortar and pestle) pound quite energetically for about 5–10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid—it’s your brine.

8. Next, mix any seeds if you are using (caraway, coriander seeds)


9. Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well. Leave some space at the top of the jar, about 2 fingers width.


10. Cover with one or two of the reserved cabbage leaves and put the lid on. Leave it to ferment for at least 7 days. Once opened store in the fridge, it will keep for 12 months or more.


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