How to Make Sauerkraut


  • 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. 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 Kilner® Jar and store in the fridge.