Wild Garlic Sauerkraut

Wild Garlic Sauerkraut

Elevate your sauerkraut to a spring time treat with the addition of wild garlic.

A delicious enhancement of fermented cabbage. Great for the gut and a fantastic way to utilise wild garlic while it is in full flourish.


  • 1x medium white cabbage

  • Rock salt

  • 2x handfuls of wild garlic

  • Water


  • Weigh your cabbage and times the weight by 0.025 to get the quantity of rock salt you need to add later. Take note of this.
  • Finely slice your cabbage and put into a large bowl.
  • Add your specific quantity of salt to the top of the cabbage and massage – with a bit of force – for around 10mins or until enough liquid has formed to cover the cabbage when you place it into your jar.
  • Rinse your wild garlic and roughly chop. Blend into a paste with a splash of water then add to the top of your massaged cabbage.
  • Massage this mixture for another couple of minutes, until the wild garlic paste is evenly distributed.
  • Pack your wild garlic cabbage into a clean jar, top with a cabbage leaf and your weight of choice (personally I use a pebble). Ensure that your cabbage is fully submerged in liquid – you can top up with a bit of water if needed.
  • Put on the lid and leave in a warm, dark place for at least 3 weeks. Release the lid once a day for the first 5 days to prevent it spilling over.
  • After the 3 week period, give your sauerkraut a taste. When it has reached an acidity and texture that you enjoy, pop it in the fridge and devour at your leisure!
  • Cabbage in green liquid in a glass jar with blue tiles in the background

Fennel Oil