Fermented foods makes the world go round! Try our homemade sauerkraut recipe for all that extra cabbage!

My favourite time of year in Victoria used to be when it was time to make kupus. You knew it was getting colder because suddenly dad would bring in this gigantic barrel and about 20 full cabbages and this rock that was only used at cabbage time, and this plate that was the perfect sized random plate for the barrel. This was the way. I probably never appreciated doing this until I started getting older and most importantly when I started feeling the need to connect with my heritage through food.

Living in QLD though where the weather is subtropical, doing kupus can be problematic for a number of reasons. The window of cold opportunity is much smaller, and I’ve had to resort to using a fermentation bucket specifically to accommodate for the extra moisture in the air. Of course, in Victoria, we didn’t need any of this. It was just salt, water and cold. Mould growth was minimal and was easily scraped off the top. In QLD, mould growth can happen quickly, spoiling your batch.

Recently I started using this vessel specifically and I have made 4 successful batches. I’m not super keen on the smell of the culture, but it has ensured the success of each batch, so I’m willing to forgive the culture in this regard.

So, depending on where you are, I will give you the variation to the recipe using both methods. Both work well and make fantastic sauerkraut. And once you learn how easy it is, you’ll never need to buy store bought again!

VERSION 1 – SALT ONLY

Bashing the sliced cabbage ensures the cabbage releases its own liquid. In turn this makes the kupus softer and nicer in salad.
Kupus (Kiseli) - Pickled Sauerkraut
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Kupus (Kiseli) – Pickled Sauerkraut

Recipe by Life on Milo's Farm
Servings

16

servings
Prep time

30

minutes
Cooking timeminutes

Ingredients

  • Whole cabbage, sliced with mandolin

  • Salt

Directions

  • Using a mandolin, slice cabbage thinly into thin slices as shown in the picture.
  • I grab two handfuls, put it into the glass jar, and then salt it with 2 tbsps salt.
  • With something heavy and wooden (like my rolling pin pictured), bash the cabbage until it starts releasing fluid. Fluid should start to come up the sides and almost cover the section.
  • Once you’ve bashed it enough, grab another two handfuls, another 2 tbsp of salt and repeat the process.
  • Do this until the jar/vessel is full. Add some fresh cold water if needed to cover the cabbage.
  • Using a small plate and clean rock or other slightly heavy object, submerge the plate to just under the level of water at the top. It’s best to use a jar/vessel that doesn’t go narrow at the top but rather, is the same width at the top and bottom so that you can put something heavy to submerge it. Submerging the cabbage ensures it will ferment properly and not get mould spores from the air.
  • Cover with a cheese cloth and close the lid (but do not fasten the lid, just close it so that air may still come in and out).
  • Leave it in a warm dry place for 7-10 days. The longer you leave it the more sour it will be. I suggest also wrapping a towel around if using a glass jar.
  • Once it reaches desired sourness, remove plate and rock and place the cabbage in the fridge. This is now safe to eat as is, fried with bacon or used in any other interesting way!

Check out the link to our Instagram page below, where we also have a video on the process!

VERSION 2 – SALT AND CULTURE

Slicing it thicker makes it crunchier and fantastic as a side!
Kiseli Kupus - Pickled Sauerkraut using culture
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Kiseli Kupus – Pickled Sauerkraut using culture

Recipe by Life on Milo's Farm
Servings

16

servings
Prep time

30

minutes
Cooking timeminutes

Ingredients

  • Cabbage whole, sliced with mandolin

  • Salt

  • Live fermenting culture

Directions

  • Using a mandolin, slice cabbage thickly into slices as shown in the picture. You can also hand slice if you think you’ll get nice even pieces.
  • Using a large stainless steel bowl, toss about a half cup of salt to half a sliced cabbage. Toss and coat well.
  • Taste before moving to the next step. it should be salty enough that it makes you eyes squint a little, but not so much that you’re smacking your lips.
  • OPTIONAL: You can choose to bash this cabbage but it is not necessary. Bashing will remove the crunch. With something heavy and wooden (like a rolling pin), bash the cabbage until it starts releasing fluid. Fluid should start to come up the sides and almost cover the section.
  • Using a fermentation system, (I use the 2.2 litre with grate and vent from Green Living Australia, linked here), fill the cabbage to approximately 1cm off the top.
  • To some cold water, add the required amount of culture. The culture is provided with the kit usually, but if you want to buy it separately, this is what I use – Probiotic Vegetable & Dairy Culture
  • Add water to the level of the grate and cover it with the lid that has the valve.
  • Leave it in a warm dry place for 7-10 days. The longer you leave it the more sour it will be. I suggest also wrapping a towel around if using a glass jar.
  • Once it reaches desired sourness, remove the vented lid and replace it with the regular lid and place the cabbage in the fridge. This is now safe to eat as is, fried with bacon or used in any other interesting way!

Check out the link to our Instagram page below!