Finely chop fresh green cabbage and shred a carrot. Transfer into a big bowl, add bayleaf and peppercorns, mix well.

Mix water, sugar and salt until dissolved.

Take a glass jar or deep clay pot and pack the cabbage mix in hard, add water with salt and sugar.

Cover with a lid and leave in a warm place for 5-6 days.

Then transfer your sauerkraut into the fridge and leave for 2-3 days. The cabbage is ready. Keep refrigerated.

You will need:

  • Fresh green cabbage – 4 pounds
  • 1 carrot
  • 3 bay leaves
  • 6 peppercorns
  • Water – 4 cups
  • Sugar – 2 tablespoons
  • Salt – 2 tablespoons


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