Jozef Kalinik’s Sauerkraut


  • 1 medium cabbage (you can use white or red or a mix of the two)
  • 2 tablespoons mineral-rich sea salt
  • 1 tablespoons caraway seeds
  • 1/2 red chilli, deseeded and finely chopped


You will need: a large glass or ceramic bowl, a large wide jar with lid, some muslin cloth and a rubber band. Clean everything to give the beneficial bacteria the best chance to thrive. Clean your hands thoroughly, too.

Shred the cabbage into very thin strips and place in a large bowl. Add the salt and massage thoroughly to help release liquid from the cabbage until you get a mushy texture. This usually takes around 15–20 minutes, until you get a pool of liquid in the bottom of the bowl. Now add the caraway seeds and chilli, if using.

Place the cabbage in the jar and pack down as much as possible. Top with the liquid from the bowl so that it completely covers the cabbage (if there is not enough, then mix some filtered water with a little salt and add that).

Cover the jar with muslin cloth and a rubber band so the kraut can breathe. Press down every few hours, making sure the liquid covers the cabbage.

After 24 hours, cover the jar with a lid and keep it at room temperature for a further 3–4 days minimum. Your kraut should then be ready to eat, but you can leave it longer for extra flavour and fermentation. When it tastes the way you want it to, store in the fridge.