• 1 head of cabbage (green or purple)
  • 2 tablespoons sea salt
  • Spring or distilled water


  • Chop or shred cabbage into thin slices. Sprinkle with sea salt.
  • Knead the cabbage with clean hands, or pound with a potato masher about 10 minutes, until there is enough liquid to cover.
  • Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  • Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  • Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  • Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

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