Step 1

Grate the cabbage and any other vegetable or fruit additions into a large bowl.

Step 2

Toss the cabbage with spices and salt.

Step 3

Give the cabbage about 5 minutes for the salt to start softening it.

Step 4

Pack the cabbage into the fermenting container. (See the section above for 3 options). Leave at least 2 inches of the headroom because it will bubble up during the first week of fermenting. Use a spoon to pound all the cabbage into the jar. Pack it down firmly enough for the liquid to be pressed out of the cabbage. You want enough liquid to submerge the cabbage. It’s also important to fully pack the cabbage into the jar because air bubbles increase the risk of contamination. Don’t worry if you don’t have enough liquid right away, it should produce enough within 24 hours. So you can leave your cabbage to sweat a bit then pack it down again.

Step 5

Leave the jar to ferment somewhere dark. A closet or a kitchen cupboard is perfect.

Step 6

The first three days the cabbage will actively bubble. The weight will keep the kraut from being exposed to air while it bubbles.

Step 7

Sauerkraut is ready when you decide it is done! After 5 days you will have sweet-tasting kraut. However, sauerkraut will continue to ferment and sour for up to 7 weeks. I often permanently leave my kraut in a cupboard since I’m short on space in my fridge!

Step 8

After opening the jar, store it in the fridge.