How to make Sauerkraut

Made with Sarson’s Malt Vinegar

Malt Vinegar

Ingredients

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

Method

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