Sauerkraut or Lacto-Fermented Cabbage with Caraway Seed

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Sauerkraut or Lacto-Fermented Cabbage with Caraway Seed


Obtain some Jars about 5 x 500 ml

1 small red cabbage
1 small green cabbage
Use a total of 2 kg cabbage only
2 Tablespoons Sea Salt
1 Teaspoon caraway seed
1 Small packet of starter culture or 100 gr of sauerkraut


The ignoble Cabbage

Dissolve the culture in a few tablespoons of water. Finely slice the cabbage using a mandoline a sharp knife a food processor. If you are using kraut as a starter, add it now. Sprinkle the salt on the cabbage, using a vessel that is large enough to work in. A large bowl or pot works well. Massage the cabbage firmly with both hands for about a minute. Fill the jars, distributing the cabbage and liquid evenly- It should all just fit, any left, eat it. To finish, take the jars and clean the mouth on the inside make sure there are no bits of cabbage and liquid is covering everything. Put the lid back on and let sit from 8-14 days Until it tastes like sauerkraut :)

NOTE: I use green and red cabbage because I like the colour you see in the photo, but by all means use whatever you like and experiment, many different veggies and spices/seasonings can be treated this way.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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