Basic Sauerkraut

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  • 4 or 5 heads of red or green cabbage, shredded
  • 1/4 cup sea salt


  1. Shred cabbage and pound cabbage vigorously in a ceramic fermenting pot or a ceramic bowl. Sprinkle with sea salt as you go.
  2. a) If using a bowl, handful by handful, place and pound it into glass jars.
    b) If using a ceramic fermenting pot, pound and leave to in the pot.
  3. Leave about about 1 inch at the top (for expansion) and make sure the cabbage is entirely covered by its juices. If not, make a brine of 2 tbsp sea salt to 4 cups water and add to jar.
  4. Cover with lid to keep it down and keep the jar in a warm spot and allow to ferment for 7-10 days.
  5. Check on it from time to time to make sure the vegetables remain covered by the brine and to remove any mold.
  6. If not already in glass jars, transfer into them for long term storage and place in fridge.



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