Traditional Sauerkraut

Published: Jun 22, 2025 | Total Time: 14 days

* recipe image may have been created by generative AI

Ingredients

Directions

1. Cut the cabbage in half, then into quarters.
2. Slice out the core from each quarter.
3. Thinly slice the cabbage into ribbons. You can use a food processor to make this faster
4. Weigh the shredded cabbage and calculate 2% of the total weight to determine how much kosher salt to use (e.g., 1000g cabbage × 0.02 = 20g salt).
5. Add the salt to the cabbage and massage or bruise vigorously for 2–5 minutes until it releases a generous amount of liquid.
6. Transfer the cabbage and liquid into a clean, tight container. Firmly press the cabbage down so the liquid covers the top.
7. Place crumpled plastic wrap over the top and use a weight (like a clean jar or fermentation stone) to keep the cabbage submerged.
8. Cover the jar with a fermentation lid. If you don’t have one, loosely screw on a lid and burp the jar daily to release pressure. Don’t overtighten or it may explode.
9. If not using a fermentation lid, you can keep pressing the cabbage down and compact it as it expands so everything stays under the brine.
10. Check the kraut after 2 weeks. Once fermented to your taste, transfer to the fridge to store.
11. Enjoy as a topping, side dish, or gut-friendly snack.