Classic Sauerkraut

  • 1 head cabbage, weighing about 1-1/2 pounds, cored and finely shredded
  • 1 tablespoon whole caraway seeds

  • 1 -1/2 tablespoon Celtic Sea Salt®, or other high-quality sea/mineral salt

1. Place the shredded cabbage in a large bowl. 

2. Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes. (The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released.)

3. Add in the caraway seeds and place mixture into a clean quart-size mason jar. Really pack it in. Use a spoon, pestle, or the end of a rolling pin to temper down the cabbage and to help build up more liquid. Be sure to leave at lease 2 inches of clearance from the top of the cabbage and the opening of the jar.

Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more *brine to cover the sauerkraut-to-be by about an inch, if needed. Place your Kraut Source system onto the mason jar. Check every few days to be sure that the moat has water, and top off as needed. Your sauerkraut is ready between 7 – 14 days. *Brine ratio ~ 1 teaspoon salt : 1 cup water