Dill pickle sauerkraut
Gut lovin' sauerkraut can be made easily at home. This dill pickle kraut made from fermented cabbage and cucumbers and flavoured with with dill, fresh garlic, fennel and black peppercorns.
Servings: 1 litre jar
Ingredients
- 1 kg white cabbage finely shredded
- 1 tbsp sea salt flakes
- 2 tbsp fresh dill roughly chopped
- 1 cucumber thinly sliced
- 5 garlic cloves crushed
- 2 tsp fennel seeds
- 1 tsp black peppercorns
Instructions
- Place the cabbage in a large bowl, sprinkle with the salt and set aside for 5 minutes. Use a muddler or the end of a rolling pin to massage the cabbage until the juices start to escape.
- Add the dill, cucumber, garlic, fennel and black peppercorns and use your hands to mix until well combined.
- Transfer to a sterilised 1 litre glass jar, pushing down firmly so that the cabbage is tightly packed with no gaps and the juices cover the top of the cabbage by 2cm (¾ inch). Top up with filtered water if needed, but leave at least 2cm (¾ inch) at the top of the jar for expansion.
- Cover the jar with a clean tea towel or muslin cloth and secure with an elastic band. Place in a cool, dark place to start the fermentation process. Leave for 3–5 days, checking the fermentation every day to make sure the juices still completely cover the cabbage. Push the cabbage down and/or top up with filtered water if needed.
- The sauerkraut is ready when bubbles start to appear on the surface. If you like a stronger flavour, you can leave the kraut at room temperature for another 2–3 days. Once you are happy with the flavour, remove the tea towel or muslin cloth, seal the jar with a lid and store in the fridge.
Notes
- The sauerkraut will keep for up to one month in the fridge.
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