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Basic Fermented Sauerkraut

What you’ll need:

  • Head of cabbage (organic if possible)
  • 1-2 tbsp. Celtic Sea Salt
  • 1 tsp. Caraway seed *optional*
  • Pint or quart size mason jar


  1. Take your head of cabbage and cut it in half, then into 4 quarters. Cut out the core on each wedge.
  2. Cut each quarter in half, and chop into thin strips. Put cut strips into a large mixing bowl.
  3. Depending on the size of the cabbage, add 1-2 tbsp. of your Celtic Sea Salt.
  4. Mix together by hand or using a Kraut-pounder, until juices begin to squeeze out (this is where you would mix in your caraway seeds)
  5. Once thoroughly mixed together, put into your mason jar
    • Use a large-mouthed funnel to pack the Kraut into the jar (if you have one)
  6. Press the cabbage down into your jar to remove air bubbles, and leave a 1″ headspace.
  7. You will want to leave the brine at the top of your jar (the brine is the juice that came out of your cabbage)
  8. Cap your jar and place it in a bowl (sometimes fermentation causes bubbles and liquid to leak out of your jar)
  9. Leave your jar sitting for a minimum of a week, but depending on taste preference, you could let it sit for up to 6 weeks.
  10. Once you have your desired taste and have opened your jar, move your kraut into the refrigerator.


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