Step 1

Rinse your head of cabbage and remove the outer leaves (keep outer leaves for later use). Slice cabbage very thinly using a chef’s knife or mandoline slicer.

Step 2

Place sliced cabbage in a large bowl and sprinkle with salt. Knead and squeeze the cabbage and salt together for 5-7 minutes until it begins to release liquid. Don’t be timid during this step, you really need to KNEAD in order to break down the cabbage. Toss in your diced jalapeños and stir until combined.

Step 3

Transfer the cabbage and liquid to clean canning jars, making sure to keep enough brine to fully cover the cabbage.

Step 4

Place reserved cabbage leaves over top of the cabbage/brine mixture to help minimize the amount of air that reaches the fermenting cabbage.

Step 5

Weigh the cabbage down using something heavy. We’ve used convenient glass weights made specifically for this purpose, but you can always get creative and find something else around the kitchen that will work. Small glasses or plates are a go-to for many home fermenters.

Step 6

Secure an air lock to the top of the jar to prevent contamination. Let your sauerkraut ferment for 1-4 weeks, sampling along the way to make sure it tastes just right.

Step 7

Once your sauerkraut is ready, move it to the refrigerator to stop the fermentation process.