From: Peter Hjelmqvist
- it's my grandfather's recipe from Estonia
Salt and Sugar should be measured accurately and mixed.
- 5kg White Cabbage (you should use cabbage from late fall/winter)
- ~2 Carrots
- 80g Salt
- 10g Sugar
The white cabbage is cut in thin slices.
First cut it into wedges and then remove the rootstock and slice
it very thin.
Use a stainless steel bucket, a large glass pot or a glazed, leadfree
pot you also need a cloth mesh or thin cotton cloth, a weight for
example a can filled with water or a carefully cleaned rock (boil
Start with a layer of cabbage, about 2 cm thick.
Sprinkle some of the salt/sugar and press with the bottom of a bottle
so that the cabbage waters.
Sprinkle some Caraway and put some thin slices of carrot and a new
layer of cabbage.
Keep doing until all the cabbage is pressed and covered in it's
Cover the cabbage withe the mesh and poke it down along the edges
(use a clean tool, ex. spoonhandle) so that no of the cabbage can
come to the surface.
Put a clean plate on top, be careful not to get any air in between
the cabbage and the plate!!
Put the weight on the plate so that the plate and the cabbage is
complet4ely covered by the liquid.
Cover the container with a clean towel and let it stand in roomtemperature
until it starts the ferment, about three days.
After that put it somewhere cool like the bottom of the fridge.
When you start to take from the sauerkraut you should swop towel
or at least remember what side was downwards and put it the same
The inner walls of the bucket are wiped with paper without getting
possible coating into the liquid.
Wash weight, plate and cloth with hot water no detergent.
Remove the sauerkraut with some tool pack it smoth and cover it
with cloth, plate and weight and cover it with a towel.
When you move the bucket avoid quick movements to avoid air contact!!
If there is mould on the surface, remove it without letting it down
into the liquid.
If you make a lot it's perfectly fine to freeze it and use it
later (this is half of my grandfathers recipe and usually how much
my mum does too).
We allways eat our sauerkraut raw but I know that among others the
Germans boil their sauerkraut but i reckon this is much nicer.