A Chef’s Easy Home-Made Sauerkraut Recipe

Chef Daniela Gutstadt of the Culinary Table shares her easy home-made sauerkraut recipe with us.

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  • 2 heads white cabbage, washed and quartered
  • 2 carrots
  • 3T salt
  • 1T caraway seeds

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  1. Shave the cabbage and the carrot using a mandoline.
  2. Add the salt to the cabbage and carrots and massage until the moisture from the vegetables is released and the leaves start to break down.
  3. Add the caraway seeds.
  4. Transfer the cabbage mixture to a fermenting crock or glass jar and leave at room temperature to ferment for at least 3 days.
  5. After that, transfer the sauerkraut to a clean glass jar and store in the fridge for as long as 3 months.

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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