Sauerkraut
Servings Prep Time
10-12servings 20min
Cook Time Passive Time
2weeks 2weeks
Servings Prep Time
10-12servings 20min
Cook Time Passive Time
2weeks 2weeks
Ingredients
Instructions
  1. Chop cabbage into long strips by first cutting in half. Cut out the thick stem from inside each half. Lay both halves face down on a chopping board and cut strips from there.
  2. Place all strips in a large bowl and cover with 1 Tbsp pink himalayan salt or high quality sea salt. Let sit for 20-30 minutes. In this time, the water from the cabbage will start to release and you’ll notice your strips will become moist.
  3. Get in there with your hands and begin to squeeze and massage the cabbage. Even more water will come out. Repeat this process for 15 minutes, or until there’s a small pool of water at the bottom of your bowl.
  4. Start transferring the cabbage into a large mason jar, about 1 inch deep at a time. Every inch of cabbage you transfer, use a rubber spatula (or kitchen tool of choice) to pack in down. You don’t want any air bubbles in there.
  5. Once it’s all been transferred over, there should be a layer of liquid at the top. That’s good! Now add your weight on top of the kraut, to keep it packed down.
  6. Put on your kraut lid, as pictured, and save a little water from the bowl to fill the lid half way.
  7. Place the mason jar on a shelf in your pantry, out of direct sunlight or cold/heat. Kraut likes to ferment at room temperature.
  8. Leave to ferment for a minimum of 2 weeks. I have yet to find a maximum time to ferment kraut and it only gets better with time! You may notice some liquid will overflow from the lid leave the top extra salty. That’s normal and ok. Just make sure to wash before your next batch 😉
Recipe Notes

You can add in pretty much any vegetable or herb to adjust the flavor to your liking. My favorite additions are garlic/dill or carrot/onion/jalapeño!