Sauerkraut recipes
Fans of salty, crunchy, tangy, funky sauerkraut love it with everything, but most often it's seen in the company of a good piece of pork. We have sauerkraut recipes that shortcut the often lengthy fermentation process from Rick Stein and Antonio Carluccio. Or if you have a jar of sauerkraut hanging around, we've got lots of recipes to put it to good use.
If you haven’t made sauerkraut before, this simple recipe is a great place to start. Once you’ve got the hang of it, it’s easy to double up the quantities.
Please note, if mould forms on your sauerkraut at any point, discard the batch and start again.
For this recipe you will need a 750ml/1⅓ pint clip top jar (such as a Kilner jar), a large mixing bowl, a large metal spoon, a small ladle, and a ramekin or small shallow jar.
