A short history of Sauerkraut.

How To Make Sauerkraut!

Before making these condiments you must clean your bottles, bowls, knives, spoons, Sauerkraut stick and boards very well. Use a little hot water with a large pinch of coarse salt to thoroughly clean the insides and surfaces by rubbing the salt on them. Careful with your sharp knife! You will probably be surprised how much cabbage can go into a bottle when you push it down.


Thai Red Cabbage Sauerkraut

Nappa Cabbage, Chinese cabbage, White cabbage, or Red or Purple Cabbage
Fresh Red & Green Cayenne or Thai Chillies (Optional)
Cumin Seeds or Mustard Seeds
Kosher or Sea Salt – 1tbls per kilo (never table salt)
Natural Light Coloured Vinegar
Filtered Water


Take off the outside Cabbage leaves, cut the stalk cleanly. Then slice 2cm off the base of the cabbage and set it aside for later.

Slice the cabbage, chilli and onion 5 or 6mm wide.

Place all the Veg into a large very clean bowl, add a sprinkle of mustard or cumin seeds. Mix well, sprinkle the salt over and keep mixing until it is all coated in salt and starts to release fluid.
Pack it tightly into the jars, use the back of a wooden spoon to get it really tight. The more it is packed down and squished, the more natural juices come out, and the better it ferments. There should be enough juice from the cabbage to cover it easily. If you kept the cabbage base put it in last and you should have enough in your jar to make it squish down and keep the veg under the juices. The sauerkraut liquid should 2cm below the rim of the jar, because after the first day of fermentation it will squirt out when you “Burp” it. Burp it every day, and squish it down under the juice. Taste after the 4th day and decide if you need to add Vinegar or Lime Juice. Store in a cool dark place while fermenting and after 4 days in the fridge for up to 6 months to a year. Enjoy.

The Korean condiment, Kimchi, also spelled Kimchee, Kim chee and Kim Chi, is made the same as Sauerkraut. The method is simple and the results for flavour, texture and health are spectacular.

To make my vegan Kim Chi use the same method, and combinations of:-
Chinese Cabbage / Nappa Cabbage / Red Cabbage
Dakon Radish / Red Radish
Red & Green Peppers Diced
Fresh Chillies (Red & Green Thai or Cayenne)
Red Korean Chilli Flakes (you will need gloves)
Ginger (Lots of it)
Carrots (Bigger the better)
Onion (a little dodgey in Thailand)
Cumin Seeds (Source of Vitamin A)
Mustard Seeds (Black and Yellow)

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