Sauerkraut ready for
                shredding The slicing blade Sauerkraut shredded Ready for a squeeze
Squeezing The juices coming out Covering leaf trimmed and in
After 24 hours

Note: I have a Mortier Pilon fermenting jar
but you do NOT need one to make this.  DOES need a food processor with a slicing blade (see picture above) though, or a sharp knife, lots of muscle and care.

Serves 8.



  1. Sterilize your food processing bowl/blade, your fermenting jar (or your other jar-like container if you don't have a fermenting jar) and the largest mixing bowl you have by washing them and then swilling them with vinegar; you only need to pour the vinegar out afterwards, it is not a problem if vinegar residue remains.
  2. Reserve one large cabbage leaf, chop the rest of the cabbage into quarters and cut out the more solid core part.
  3. Put these batches of cabbage through the food processor to slice the cabbage; you may need to further sub-divide the cabbage to get it into the mouth of your food processor.
  4. Empty the sliced cabbage into a large mixing bowl and sprinkle on the salt.
  5. Wash your hands and mix the salt well into the cabbage then, and this is the important part, spend at least five minutes squeezing the juice out of the cabbage with your fist; when done you should be able to hear the cabbage "crackling" in the bowl and the volume of the cabbage will have reduced as the volume of juice increases.
  6. Place the cabbage and juice into your fermenting jar or, if you don't have one, some other jar-like container, pressing the cabbage down between handfuls.
  7. Trim the reserved cabbage leaf to fit on top, place it there upside-down (i.e. like a dome) and then push it down like the rest of the cabbage; it doesn't matter if it breaks, you want it to end up as submerged as possible - it is only there to stop the rest of the cabbage floating but any part of the leaf which remains above the juice level could go mouldy.
  8. Place a weight on top; your aim is to submerge all of the cabbage in its own juices.
  9. Store out of direct sunlight at room temperature for 24 hours.
  10. If, after 24 hours, the juices are not covering the cabbage, add 1 tsp of salt into 250 ml of water and pour into the jar, repeating until the juices are definitely covering the cabbage.
  11. Leave, out of direct sunlight at room temperature, for another 6 days.
  12. Lift the leaf and taste the sauerkraut; don't worry about any mould that might have developed on top of the leaf, you are discarding the leaf anyway.  The cabbage should be just mildly pickled; if not leave for longer.
  13. Remove from the jar and store in the refrigerator, discarding the leaf on top.

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