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Purple Sauerkraut

Prep Time:

25 minutes

Cook Time:




About the Recipe

There’s a reason this fermented cabbage dish is a staple in households all over the world. Not only is it quick and easy to make yourself, it’s also a perfect balance of saltiness and tang packed with micronutrients and gut friendly bacteria!


  • 2 cabbages, any colour works

  • 1 tbsp sea salt

  • 1 tsp black pepper

  • 1 tsp caraway seeds


1. Wash and chop the cabbage into quarters, then into ribbons using mandolin or a knife

2. Put a large bowl on the scales and tare. Add all the ingredients and find out the weight

3. Divide the total weight in grams by 0.02 to find out 2% (2g per 100g) - add this figure in grams of salt to the veg

4. Massage the veg for 5-10 minutes or until the veg starts breaking down and liquid starts coming out

5. Pack into jars ensuring veg is submerged in liquid (I like to use a glass weight to ensure everything is submerged) before putting lid on loosely (it’s important not to leave this in a sealed jar as the lacto-fermenting bacteria release gases)

6. Leave on the side for a week, burping daily and enjoy

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