Sauerkraut is one of the best known traditional dishes from Germany. Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-know. It’s normally made with white cabbage but for a slight difference I used a red one as the colour is just magnificent


1/2 Red cabbage – thinly sliced

450g Water

½ Tbsp. Salt

1 tsp. Caraway seeds

1 x Star anise

1 x Tbsp. Juniper berries – crushed.


Ensure the cabbage is sliced as thin as you can possibly get it. Place in a large bowl, add all the dry ingredients and mix thoroughly. Next add the water pushing down the cabbage as much as possible.

Transfer to a smaller container and cover with parchment paper, use something to weigh down the cabbage keeping it submerged. Leave this for 4 days in a semi warm place in the kitchen such as on a shelf or in the pantry.

After the 3rd/4th day you should notice a slight sour smell but not unpleasant. This indicates that fermentation is taking place and can be transferred to a sterilised jar or Tupperware tub and refrigerated.

After 7 days you are ready to use the sauerkraut. It will keep for several months in an airtight container.

Next week’s recipe I will use some of this cabbage in a main course dish. Enjoy!

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

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