Step 1

Chop or shred the cabbage into strips or chunks suitable for eating. Most people prefer thin slices, but rustic sauerkraut is also nice. Sprinkle the sliced cabbage with salt.

Step 2

Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher for about 10 minutes. As you do this, the cabbage will start to release liquid. Continue until there is enough liquid to cover the cabbage when it’s packed into jars.

Step 3

Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to cover the cabbage completely.

Step 4

Weigh down the cabbage and Cover the jar with an airlock lid of some sort. While purpose-made airlock lids are the easiest option, using a regular jar lid is also possible. But then you have to remember to burp the sauerkraut daily so that the pressure doesn't build up.

Step 5

Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

Step 6

Once the sauerkraut is finished, put a tight lid on the jar and move it to cold storage. The sauerkraut's flavor will continue to develop as it ages.