04/28/2026
Back in the early 2000’s I took a 2 hour workshop about fermented foods. Mostly curious, I wanted to learn how to make my own sauerkraut.
Turns out, it’s one of the easiest things you can do in your kitchen. I loved it so much I decided to devote my life to perfecting it and sharing it. (You don’t have to go that far.) 😆
Unlike vinegar pickling, lacto-fermentation is alive.
Salt creates the right environment for good bacteria to thrive, and those bacteria produce the live cultures that make real sauerkraut so good for your gut!
This recipe is a classic cabbage kraut that’s great for first-timers. The ingredients are simple. You’ll need a good vessel (we recommend a mason jar or stoneware crock for larger batches).
Then you leave it up to time and let the magic happen.💫
Classic Cabbage Sauerkraut
Ingredients
8 cups finely shredded green cabbage
1 tbsp quality salt (non-iodized)
Instructions
1️⃣Combine cabbage and salt in a large bowl. Using clean hands, massage and squeeze for 5–10 minutes until the cabbage softens and releases enough liquid to cover itself.
2️⃣Pack tightly into 2 clean wide-mouth jars until the liquid rises above the vegetables. (Super important: make sure the cabbage is fully submerged to prevent spoilage.)
3️⃣Leave about 1–2 inches of space at the top of the jar.
4️⃣Seal loosely and set in a bowl to catch any overflow.
5️⃣Ferment in a dark, warm spot for 7–21 days.
6️⃣Taste as you go. Once it tastes tangy, it’s ready for the fridge.
Give it a try! We’d love to hear how it goes.
