Homemade Sauerkraut

A simple, tangy fermented classic with crisp cabbage and bold probiotic flavor—pure old-school goodness

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes (+ fermentation time)

Yield: About 1 quart

Ingredients:

1 medium green cabbage (about 2 lbs, finely shredded)

1 tbsp sea salt

Instructions:

1. Place shredded cabbage in a large bowl.

2. Sprinkle salt over the cabbage.

3. Massage and squeeze the cabbage for 5–10 minutes until it releases liquid and softens.

4. Pack the cabbage tightly into a clean jar, pressing down so the liquid rises above the cabbage.

5. Ensure cabbage is fully submerged in its brine.

6. Cover loosely (or use a fermentation lid).

7. Let sit at room temperature for 1–2 weeks, checking daily to keep cabbage submerged.

8. Taste after a week—once it reaches your desired tanginess, seal and refrigerate.

Pro Tip:

Add caraway seeds, garlic, or juniper berries for extra depth and traditional flavor