Sauerkraut made easy with thermomix


  • 1000g cabbage, white or red
  • 1 tablespoon Himalayan salt
  • 2 dried bay leaves
  • 1 sterilised jar – I find that a large one with an airlock gives the best results


  • Chop the cabbage in pieces about 2-3 inches wide and add 500g of it to the mixing bowl with half of the salt, chop 4 to 8 seconds / speed 4. Watch it to get your desired consistency.
  • Stir the contents for 5mins / reverse / speed 2. This will create the brine for the sauerkraut. Add 1 bay leaf and push the chopped cabbage and brine into a sterilised jar so that the liquid completely covers the cabbage.
  • Repeat the above process with the remaining cabbage, salt and bay leaf. Once all the mixture is in your jar/s you can place a glass weight on top to submerge the cabbage under the liquid.
  • Secure the lid and airlock then place the jar/s in a dark place (I wrap mine in a tea towel) for 3 to 5 days before transferring to the fridge. Its now ready to eat and enjoy that probiotic digestive enzyme goodness.


Showing off some thermomix made goodies, cultured carrot & ginger, sauerkraut and vegetable stock paste at a recent event


4 thoughts on “Sauerkraut made easy with thermomix

    • Thats the best part :-).. when u put the thermomix into reverse it releases the juices from the cabbage to make the brine. When i add this mix to the jars there is enough liquid to cover the cabbage however if you need a bit extra then just make a brine with filtered water and sea salt.. just enough to cover the cabbage and be about 1 inch from the top of the jar. 🙂

      • How about when you pushed the mixture into the jar. I find that pushing down on the cabbage in the jar releases enough liquid to cover the cabbage. If you need to you can add a bit of brine (water and salt) to cover the cabbage.

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