Step 1

Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap.

Step 2

Weigh and/or tare your mixing bowl (or two)

Step 3

Wash and chop or grate the cabbage into small pieces.

Step 4

Add prepped veggie material to the mixing bowl, until you reach the desired weight (4 pounds for a half-gallon batch, 2 pounds for quart)

Step 5

Sprinkle over 1 tbsp sea salt per 2 pounds cabbage. Toss and mix well.

Step 6

Using clean hands, massage the cabbage for a few minutes. Stop and wait for ten minutes, then massage again. The cabbage should be significantly compressed and also release liquid - the natural brine for the ferment.

Step 7

Pack all cabbage into the fermenting vessel (jar). Use a kraut pounder or other utensil to firmly press down to compact and remove excess air. Repeat and add more cabbage as needed until the jar is full to 1-2 inches from the top.

Step 8

Don't get rid of the excess liquid in the bowl! The cabbage should be fully submerged with brine. Add leftover liquid as needed to cover top.

Step 9

Add optional "cabbage cap" leaf, fermentation weight, and air lock lid.

Step 10

Allow to sit at room temperature (70-75F is ideal) for 7-10 days, depending on personal preference and temperature. Cooler temps = slower ferment activity.

Step 11

Your ferment should bubble slightly during this time, colors will bleed or dampen, and the brine will become cloudy.

Step 12

After 7-14 days at room temperature, remove the “cabbage cap” and air-lock lid, replace it with a regular lid, and move your finished simple cabbage sauerkraut to the fridge.

Step 13

Shelf life: Most fermented foods are good for several months in the fridge, if not longer. We have enjoyed sauerkraut nearly a year after it was made – though we usually eat it up far quicker than that! No, you don't want to hot-bath can this. It will kill all the good probiotics.