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Homemade Cabbage Sauerkraut

Prep Time25 mins
Course: Breakfast, Snack
Keyword: dairy free, gluten free, sugar free


  • Large Mixing Bowl
  • Wide Mouth Jar with Lid


  • head red cabbage
  • 2 tablespoons ground sea salt
  • 6 cloves chopped garlic optional
  • 2 teaspoons onion, dill, peppercorn, chives, cilantro, etc optional


  • Boil water and take off the heat. Set the mason jar and lid in the hot water for about 5 minutes.
  • Cut and chop the cabbage into large shreds.
  • Add the chopped cabbage to a large mixing bowl. Sprinkle sea salt over the cabbage.
  • Massage and toss the cabbage for 3-5 minutes, until liquid starts to pool at the bottom of the bowl. You will feel the liquid as you toss the cabbage almost immediately.
  • Add your optional spices and herbs to the cabbage and toss in to mix.
  • Remove any water from the mason jar. Add a handful of the cabbage to the clean mason jar.
  • Press the cabbage into the bottom of the jar with your hands until a bit of liquid pools up over the cabbage.
  • Add another handful of cabbage to the jar and press into the first layer until liquid pools up over the cabbage. Continue to do this until the jar is full.
  • Make sure all of the cabbage is below the liquid line and place a weight or a piece of cabbage leaf over the top layer and press down firmly until the liquid pools over the leaf.
  • Place the lid on tight and store the jar in a cool, dark place. In two days, check the kraut and unscrew the cap to let air out or "burp" it. Replace the lid and let it rest for another two days and burp it again.
  • After about a week or so, you can burp it less. I like to ferment for at least 14 days before I refrigerate the kraut.
  • Check the kraut after 11-14 days and then refrigerate.