1 cabbage head (2½ – 3 kg)
1 large carrot
5-7 bay leaves
1 teaspoon black pepper
1 teaspoon pimento
3-4 tablespoons sea salt
1 tablespoon sugar


Cut or grate the cabbage in fine stripes. Grate the carrots roughly. Mix cabbage, carrots and spices well without compressing. Choose a big glass or ceramic container and add a little of the mixture pressing it down with your fist in the glass. Continue to add more layers of the mixture and press each layer down well before adding the next. On the top and final layer add a weight that will press the center of the sauerkraut mixture down but still allows the liquid from the mixture to come up. Cover with a cloth and place in the window. Depending on the temperature the sauerkraut is ready in two to four days. The prepared sauerkraut can be kept in a glass container with air tight lid in the kitchen cupboard.

Serve as salad mixed with oil, fresh herbs and onion or eat as it is.