Sterilise a lidded glass jar by running it through the dishwasher or by heating them in an oven at 160°C (320°F) for ten minutes. Make sure the jars are heat safe (use canning jars). Set aside.
Add the cabbage, dill, garlic, and salt to a large mixing bowl. Use your hands to mix and massage for about five minutes. The mixture should be reduced by about half in size and release a lot of water. Set aside for ten minutes.
Add the mustard seed to the base of the prepared jar.
Pack the sauerkraut mixture into the jar, using a pestle or wooden spoon to press firmly. The mixture must be fully covered by the brine (the liquid).
Press a folded cabbage leaf onto the sauerkraut, then add a weight of some kind to prevent the cabbage from rising as it ferments. I use a smaller (sterilised) glass jar filled with water.
Place the jar in a dark place to ferment at room temperature for 7 to 14 days, until it's sour enough for your taste. Refrigerate for several months once fermented.
Nutitrion
Serving Size: 1
Calories: 20 kcal
Carbohydrates: 4 g
Protein: 1 g
Fat: 0.2 g
Saturated Fat: 0.03 g
Sodium: 800 mg
Sugar: 2 g
Unsaturated Fat: 0.14 g
Reviews
Patricia Ridge on 2026-04-07 (5 stars): Thanks so much for including such much detail in this recipe. I can hardly wait to try it! Being fairly new to kraut making, I especially appreciate the added suggestions and reasoning you provided.
