Sauerkraut, Kimchi & Pickles: 3 Beginner Ferments for Under £10
Forget thinking fermentation is some niche foodie skill. Making your own tangy sauerkraut, punchy kimchi, or crisp pickles at home is genuinely simple, especially here in the UK. All you really need is some basic veg, a bit of salt, and a standard Kilner jar. This guide covers all the beginner mistakes so you don’t have to make them, and by the end of this, you’ll have three dead-simple recipes – a classic sauerkraut, a vegan kimchi, and a quick-pickled cucumber – using ingredients from any British supermarket. Ready to turn your weekly shop into flavourful, shelf-stable goodness? Download the Free Fermentation Starter Checklist and let’s get cracking.
What Do I Need to Start Fermenting in the UK?
To start fermenting vegetables at home, you’ll primarily need good quality salt, fresh vegetables, and a suitable glass container like a Kilner jar. Salt is the real star here – it draws water out of the veg, creates a brine, and lets the good bacteria do their thing. You don’t need fancy pickling salt; a good quality fine sea salt or Maldon flakes are spot on. Just steer clear of salts with anti-caking agents, as they can make your brine cloudy and sometimes impart an odd flavour. Some folks avoid iodised salt should be avoided – the iodine can inhibit the lactic acid bacteria needed for a successful ferment. For real success, aim for roughly 2–3% salt by weight – that’s about 20–30 g of salt per kilogram of veg. This percentage is crucial because it creates an environment where the ‘good’ bacteria thrive and the ‘bad’ ones don’t, while also drawing out moisture from your vegetables to form the brine. Below 2% the salt concentration is too low to reliably suppress harmful bacteria.
When it comes to containers, forget the mason‑jar myth. A standard 750 ml Kilner jar with a food‑grade fermentation weight is spot‑on for beginners. The wide mouth makes packing the cabbage a breeze, and the glass lets you see the bubbling action.
UK Equipment Checklist
- Kilner jar (or any wide‑mouth glass jar)
- Fermentation weight or a clean, non‑metallic object to keep veg submerged
- Non‑metallic spoon or butter knife for packing
Stir with a wooden spoon rather than a metal one, which can leave a faint metallic taste.
Safety first – a thin white film (kahm yeast) on the surface is normal and harmless. If you spot mould that’s fuzzy or black, or if the ferment smells like rotten eggs, give it the boot. For more general guidance on food safety, the Food Standards Agency (FSA) offers practical advice .
Now that you know the basics, download the Free Fermentation Starter Checklist – it’ll walk you through the exact amounts and timings for each recipe.
Recipe 1: The “UK Standard” Sauerkraut
Sauerkraut is the ultimate starter – two ingredients, no fuss, and it stores beautifully.
Ingredients (makes ~1 kg)
- 1 kg green or red cabbage, core removed
- 20 g (≈2 tsp) fine sea salt or Maldon flakes
- 1 tsp caraway seeds (optional, for that classic British twist)
Method
- Shred the cabbage with a mandoline or a sharp knife; aim for thin ribbons.
- Salt the shredded cabbage, then let it sit for 5 minutes.
- Massage the cabbage for about 10 minutes until it softens and releases its juices.
- Pack tightly into a Kilner jar, pressing down so the brine rises above the veg.
- Add caraway seeds, then seal with the lid and place the fermentation weight on top.
- Store the jar at 15–20 °C (a kitchen cupboard works) for 2–4 weeks. Check daily for gas – a gentle “burp” of the lid is normal.
The cabbage will shrink dramatically, filling the jar with a crisp, tangy brine. Serve it alongside a Sunday roast, in a sandwich, or simply as a side.
A jar in a chilly garage can take a full month to reach the right flavour; temperature matters, and moving the jar somewhere warmer speeds things up.
Recipe 2: The “Quick” Vegan Kimchi
Kimchi brings a punch of heat and complexity without any fish sauce, making it perfect for vegans and the UK pantry.
Ingredients (makes ~1 kg)
- 1 medium napa cabbage (about 800 g)
- 1 tsp sea salt (for the initial salting)
- 2 tbsp gochugaru (Korean chili flakes – available at Asian supermarkets or online)
- 2 cloves garlic, minced
- 1 cm piece ginger, grated
- 1 tbsp light soy sauce
- 1 tsp additional salt (to reach the 1% total)
Method
- Slice the cabbage into bite‑size pieces and toss with 1 tsp salt. Let sit for 30 minutes, then rinse and drain.
- Mix gochugaru, garlic, ginger, soy sauce, and the extra salt into a paste.
- Combine the cabbage with the spice paste, ensuring every leaf is coated.
- Pack tightly into a Kilner jar, add a weight, and seal.
- Leave at room temperature for 24–48 hours. Taste at 24 hours – if you prefer more tang, let it go a bit longer.
Spice Level:
- Mild – halve the gochugaru.
- Hot – keep the full amount or add a pinch of crushed red pepper.
The result is a vibrant, slightly fizzy kimchi that brightens any sandwich or rice bowl.
Leave out the fish sauce you might add out of habit: soy sauce keeps it vegan and still gives a familiar umami.
Recipe 3: The “Condiment” Pickle – Quick vs. Fermented
Quick Pickles (Vinegar‑Based)
Ingredients
- 4 cucumber spears, sliced
- 250 ml white vinegar
- 100 ml water
- 1 tbsp sugar
- 1 tsp salt
- A few sprigs of dill
Method
- Combine vinegar, water, sugar, and salt in a saucepan; bring to a simmer.
- Place cucumbers and dill in a jar, pour the hot brine over, seal, and chill.
- Ready in 2 hours, good for up to 2 weeks in the fridge.
Fermented Pickles (Lacto‑Fermentation)
Ingredients
- Same cucumbers, salted with 2% weight of sea salt (≈20 g per kg)
- Optional spices: mustard seeds, coriander, garlic
Safety note: Lacto-fermentation requires a minimum of 2% salt by weight to create conditions that prevent harmful bacteria from growing. Do not reduce the salt below this level.
Method
- Toss cucumbers with salt, let sit 30 minutes, then rinse.
- Pack into a Kilner jar, add spices, weight down, and seal.
- Store at 15–20 °C for 5–7 days; then move to the fridge.
Comparison
- Time: Hours vs. Days.
- Shelf life: Weeks vs. months.
- Flavour: Sharp vinegar bite vs. mellow, tangy depth.
Quick pickles are a great way to use up a glut of garden cucumbers on a rainy Sunday, while fermented pickles reward patience with a subtle funk that pairs beautifully with a cheese board.
Troubleshooting: What to Do When Things Go Wrong
- Cloudy brine – This is live and active bacteria doing their job; it’s a good sign.
- White kahm yeast film – Skim it off; the ferment will continue safely.
- Mould – If you see any coloured mould (green, pink, black, blue) anywhere in the jar, discard the entire batch. Do not skim and continue. Only a thin white kahm yeast film – flat and film-like, not fuzzy – can be safely skimmed.
- Excess gas – A gentle “burp” of the lid each day releases pressure and prevents the jar from cracking.
Green Light / Red Light Checklist
- Green: Brine covers veg, pleasant sour smell, occasional fizz.
- Red: Foul odour, fuzzy mould, slimy texture on the veg itself.
Leave a jar uncovered and a film of mould can appear, so always keep the veggies submerged and the lid sealed.
Fermentation Recipe Comparison
| Recipe | Main Veg | Fermentation Time | Key Ingredient | Shelf Life |
|---|---|---|---|---|
| Sauerkraut | Cabbage | 2–4 weeks | Salt | Months |
| Vegan Kimchi | Napa Cabbage | 1–3 days | Gochugaru | Weeks |
| Quick Pickles | Cucumber | 2 hours | Vinegar | 2 weeks |
| Fermented Pickles | Cucumber | 5–7 days | Salt | Months |
Before You Buy
You’ve now got three solid recipes, a clear idea of the equipment you need, and a troubleshooting cheat‑sheet for those inevitable hiccups. Remember, fermentation isn’t rocket science – it’s just salt, veg, and a bit of patience.
If you’re ready to dive in and want to make sure you’ve got every step nailed down, download the Free Fermentation Starter Checklist . It walks you through the exact measurements, timelines, and safety checks for each recipe, so you can start with confidence and avoid the common slip‑ups. Plus, if you’re hungry for more ideas, you will find plenty of other recipes and tips on the blog .
Happy fermenting, and enjoy the burst of flavour that only homemade sauerkraut, kimchi, and pickles can bring to your kitchen. If you’ve got questions or need a bit of advice, feel free to get in touch .