Homemade Sauerkraut

A delicious and easy pickle for one of the nation’s favourite vegetables.


  • 1tbsp olive oil
  • 1 onion thinly sliced
  • 1 medium white cabbage, shredded
  • 300ml malt vinegar
  • 150ml apple juice
  • 1tbsp juniper berries, bruised
  • 1tbsp salt


  1. Cut the cabbage into quarters and discard the outer leaves.
  2. Cut away the hard central core and shred the remaining cabbage finely.
  3. Heat the oil in a large heavy based pan and cook the onion on a medium low heat until softened.
  4. Add the cabbage to the pan along with the vinegar, apple juice, berries and salt. Bring to a simmer.
  5. Transfer to a sterilised jar and store in the fridge.

Top Tip:

Always use a stainless steel or enamel pan for pickling; this ensures vinegar does not react with your pan and cause a metallic taste.

25th October 2016

Posted In: Kilner News