Classic Sauerkraut


  • 1 head green cabbage, weighing about 1-1/2 lbs (680 g), cored and finely shredded
  • 1 -1/2 Tablespoons (22.5 ml) high-quality sea salt

  • 1 Tablespoon (15 ml) whole caraway seeds

1. Place the shredded cabbage in a large bowl. 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.)
2. Add in the caraway seeds and place mixture into a quart-size, wide-mouth mason jar. Use a wooden spoon, pestle, or the end of a rolling pin to temper down the cabbage. Be sure to leave at lease 2 inches (5 cm) of clearance from the top of the cabbage and the opening of the jar. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note).
3. Place Kraut Source onto the jar. Allow to ferment for 7 - 14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
4. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

Note: Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more brine* to cover the vegetables by 1 inch (2.5 cm), if needed. 

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) hot filtered water. Allow to cool before using.