How to Make Sauerkraut
Sauerkraut is one of my favorite ways to add probiotics into my diet. It goes great on salads, sandwiches and just about everything. I usually try and get in a serving every day to maintain gut health.
Prep Time 20 minutes
Cook Time 3 days 22 hours 10 minutes
Total Time 3 days 22 hours 30 minutes
Calories 7 kcal
I use a plain wide mouth mason jar
Lid with Airlock
head of cabbage
red or green
Himalayan Sea salt
Thinly slice or shred cabbage either with a chef’s knife or in a food processor
Place shredded cabbage in a large mixing bowl
Add salt and gently knead with your hands for about ten minutes until the cabbage is soft and has released enough liquid to cover itself once in the jar.
Put the shredded cabbage into your jar and gently press and pack it down so that it is fully covered by the liquid.
Put a fermentation weight on top of the cabbage to keep it submerged (optional)
Cover the jar with a tight lid or airlock lid.
Place in a dark area at room temperature for a week. (If you don’t have a dark area, you can just drape a kitchen towel on top of the jar to keep it relatively dark)
Store in the refrigerator once it has fermented