From: Axel Minet
Prep Time: 45 Mins
Cooking Time: 10 Mins
Yields: about 1kg


  • 1 cabbage (~1kg)
  • 15g salt
  • 3 bay leaves
  • 1 tsp juniper berries
  • 1 tsp caraway seeds


  1. Remove the outer leaves of the cabbage, cut it into segments and remove the tough core.
  2. Finely slice each segment using either a mandoline slicer or a large kitchen knife.
  3. Place the cabbage slices in a large bowl, sprinkle with the salt and caraway seeds and knead for 5-10 minutes.
  4. Using a potato masher, compress the cabbage until it starts releasing its juices.
  5. Mix in the juniper berries and bay leaves.
  6. Evenly spread into two clean 1l mason jars and close their lids.
  7. Place the jars in a stoneware dish (to catch any escaping liquid once the fermentation process gets going).
  8. Cover and leave in a warm place for 24 hours (I used a black plastic bag).
  9. Place a clean small jam jar in each jar to compress the cabbage some more- ideally it should be submerged in its juice)
  10. You can try it after 1-2 weeks – it keeps getting more sour with time if kept at room temperature, so put it in a cool place once it has reached its desired acidity.
  11. I recommend frying a small onion and a chopped apple and then adding the sauerkraut to the saucepan. Leave to simmer for a few minutes before serving.