My Omama’s Sauerkraut recipe

by Vanessa Zacharia

Sauerkraut was always at the table at my Hungarian grandparents' place. It wasn’t in a pretty glass jar but more the biggest ice-cream container filled with this pickled cabbage! Omama’s was just plain with salt and caraway seeds but I’ve made a little variation to it! I sometimes double this recipe too. Enjoy!

You will need:

A big bowl
A sharp knife and board or a mandolin slicer
1kg cabbage drum, sugarloaf or even purple!
1 carrot (I used this peeler that shreds it)
1 tablespoon salt
1 teaspoon of turmeric

Method

Chop/slice/shred your cabbage and carrot then add in the salt and turmeric. I used gloves now but you will want to massage these in your big bowl for about 5-10 mins. The more juice that comes out the better!

Once all massaged, squash the cabbage mixture into your containers/jars.
Leave a bit of room as water will come up and you want all of this water.

After this if you can find something to put over the cabbage, I used plastic plates that I cut to size, a saucer would be great too depending on size of jar.
Push it down and weigh it down with something. I filled glasses with water.
Do not put you lid on here. Put these away in a dark place, I put mine out of the way in the pantry and leave for a 2-3 days. Try the water as the days go by until it gets to your desired taste.
Pop in the fridge will last forever! You will see some of that water will absorb too!

I love this sauerkraut! I put it my toast with avo! great to add to any meal and so so good for your gut health!