A fast, reliable sauerkraut using 1g of Nourishme Organics' (Lactobacillus plantarum) vegetable starter culture — ferments 2kg of cabbage with a crunchy texture and consistent tang, ready in as little as 5-7 days.

 

INGREDIENTS


• 2 kilograms organic green or red cabbage, cored and thinly shredded
• 40 grams fine celtic sea salt (non-iodised)
• 1 x Nourishme Organics vegetable starter culture sachet
• 100 ml cold, chlorine-free water (for activating the starter)
• 1 teaspoons caraway or juniper berries (optional, for flavour)

 

STEPS


1. Activate the starter: In a small bowl, sprinkle 1 Nourishme Organics vegetable starter culture sachet over 100 ml  cold, chlorine-free water (for activating the starter) and stir well until dissolved. Set aside for 5-10 minutes to rehydrate while you prep the cabbage.

2. Shred the cabbage: Remove any tough outer leaves from the cabbage and finely shred 2 kilograms green or red cabbage, cored and thinly shredded. Keep one intact outer leaf aside for later.

3. Salt and massage: Place the shredded cabbage in a large bowl and sprinkle over 40 grams fine sea salt (non-iodised), cover with a kitchen towel and set aside for 1 hour. Then, massage firmly by hand for 8-10 minutes, squeezing until the cabbage softens and releases a noticeable pool of its own brine. You can also use a vegetable pounder to extract more water.


4. Add the starter and any spices: Pour the activated starter mixture over the cabbage, add 1 teaspoons caraway or juniper berries (optional, for flavour) if using, and mix thoroughly so the culture is evenly distributed.


5. Pack the jar: Pack the cabbage tightly into a clean fermentation jar, pressing down firmly with a pounder to remove air pockets. The released brine should rise to fully cover the cabbage; top up with a little extra 2% salt brine if needed. Tuck the reserved whole cabbage leaf on top to help keep shreds submerged, then weigh down with a fermentation weight. Leave a 3cm headspace to allow for expansion of the liquid during fermentation.


6. Seal and ferment: Fit an airlock lid (e.g. a Pickle Pipe).  Leave at room temperature (18-22°C) out of direct sunlight to ferment for 5-10 days — the starter culture speeds things up compared to wild fermentation. Taste from day 5; it's ready when pleasantly sour and still crunchy.


7. Refrigerate: Once it reaches the tang you like, seal with a regular lid and move to the fridge, where it will keep for several months and continue to slowly develop flavour.

 

NOTES


The guidance is 1g sachet per 2kg of vegetables, activated in 100ml cold water — scale up the salt (2% of vegetable weight), starter, and water proportionally for larger batches. Always keep vegetables fully submerged under brine to prevent mould, and reserve 100ml of finished brine to use as a starter for your next batch.

Check out our Vegetable Fermentation Kits for all the equipment required.

 

Frequently Asked Questions

Do I need to use a starter culture, or can I make sauerkraut without one?

No — traditional sauerkraut relies on wild bacteria naturally present on the cabbage. The Nourishme Organics vegetable starter culture is added to make the process faster, safer and more predictable, giving a consistent tangy flavour and crunchy texture batch after batch, with less chance of unwanted mould forming.

How much starter culture do I need for a bigger batch?

Each 1g sachet is designed for 2kg of vegetables. Scale everything proportionally — for example, 4kg of cabbage would use 2 sachets, 200ml of water for activation, and 80g of salt.

Why do I need to dissolve the starter in water first?

Mixing the freeze-dried culture into 100ml of cold water rehydrates it evenly, so it disperses through the shredded cabbage rather than clumping in one spot.

Can I use tap water to activate the starter?

Use filtered or chlorine-free water where possible. Chlorine and chloramine in some tap water supplies can inhibit the live bacteria before fermentation even begins.

Why does the recipe use 2% salt?

Salt draws moisture out of the cabbage to form the brine and keeps the vegetables submerged, which limits oxygen exposure. It's a standard ratio for texture and reliability, not an exact requirement — some people go slightly lower or higher to taste.

My sauerkraut looks ready before 5 days — is that normal?

Fermentation speed varies with room temperature. Warmer conditions above 22°C will speed things up, so start tasting from day 3-4 in summer. Cooler rooms may take closer to 10 days.

What if my cabbage isn't fully submerged in brine?

Top it up with a fresh 2% salt brine (20g salt per litre of water) rather than plain water, so the salinity stays consistent throughout the jar.

Can I reuse the brine from this batch to start my next one?

Yes — reserve about 100ml of finished brine and use it in place of the sachet-and-water mixture next time. This is a common way to keep a continuous culture going between batches.

Is a white film on top of the brine a problem?

A thin white film is usually kahm yeast, which is harmless but can affect flavour if left — skim it off. Fuzzy spots of green, black, or pink mould, on the other hand, mean the batch should be discarded.