two mason jars of sauerkraut, one with a wooden spoon

Sauerkraut is one of the easiest fermented foods to make. It takes about 1-4 weeks to ferment but is definitely worth the wait!

Because it’s fermented, this recipe contains a lot of natural probiotics which are necessary for good gut health. Having a good amount of probiotics can help to balance the bacteria in your digestive system and can help to relieve symptoms of certain digestive disorders.

Step-by-Step Recipe

Making this is surprisingly simple, to start cut the core out of the cabbage and take off any damaged leaves on the outside. Weigh the cabbage to calculate how much salt you should add later. The ratio is 1 ½ -2 teaspoons per pound of cabbage.

Head of cabbage with center cut out

Next finely shred the cabbage leaving one leaf to put over the top of the jar at the end, and place into a bowl with appropriate level of salt, for example if your cabbage is 2 pounds add 3-4 teaspoons of salt.

Massage that for about 5 minutes to release the brine from the cabbage. A considerable amount of liquid should be released at this time. 

shredded cabagge

Next place that in a quart sized mason jar or a fermenting jar.

Tightly pack all of the cabbage into the jar and pour the liquid over top. Place the remaining leaf over top of all of that along with a weight.

All of the cabbage should be submerged in liquid at this point. If using a mason jar, cover with a plastic lid and let everything sit and ferment at room temperature for 1-4 weeks. 

Mason jar for fermentation

Once it's done fermenting, take off weight and extra cabbage leaf and store in the refrigerator. This can keep in the refrigerator for months so it's worth making a big batch and having up to a 6 month supply before having to make any more.

Sauerkraut Recipe:

  • 2 lbs cabbage 
  • 3-4 teaspoons salt 

      Or 

  • 1 ½ -2 teaspoons salt per pound of cabbage 

Instructions: 

  • Cut the core out of the cabbage and take off any damaged leaves on the outside
  • Weigh the cabbage to calculate how much salt you should add later. The ratio is 1 ½ -2 teaspoons per pound of cabbage.
  •  Finely shred the cabbage leaving one leaf to put over the top of the jar at the end
  • Place that into a bowl with appropriate level of salt
  • Massage that for about 5 minutes to release the brine from the cabbage
  • Place that in a quart sized mason jar or a fermenting jar. Tightly pack all of the cabbage into the jar and pour the liquid over top. Place the remaining leaf over top of all of that along with a weight
  • Ferment at room temperature for 1-4 weeks

Easy and Fast to Make

This recipe is really easy to make and lasts for so long, not to mention it is definitely a pocket saver since you can make so much at a time. It's full of probiotics which are essential for gut health and pretty much everyone can use.  

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