Vasili's Garden's Vasili and Eleni Kanidiadis share their sauerkraut recipe.
For tasty variations on sauerkraut, try Deborah Kaloper's sauerkraut recipe, or Edith Szabo's Hungarian sauerkraut recipe. Also, browse our German recipes for more gourmet inspiration.
- 12 cabbages (washed)
- 2 kg coarse salt (approx)
- 10 bay leaves (optional)
- plenty of water to fill the barrel
- 1 50-litre plastic barrel with screw-top lid
- 1 long butcher's knife
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a long knife, cut out the stalks of the cabbages, creating a pit in the centre of the cabbages. Fill the cabbage pits with salt.
Gently place the cabbages upright in the barrel without spilling the salt. Fill the barrel with fresh water.
After three weeks, check the water level and refill the barrel with more water if necessary, making sure it covers the cabbages. At this stage, the cabbages will have absorbed a lot of the water from the barrel.
Place the bay leaves (optional) on top of the cabbages and screw the lid on tightly.
In warmer weather, keep the cabbages in water for six weeks. In cooler weather, keep the cabbages in water for eight weeks.