Ingredients:

  • 1 medium head of green cabbage (approximately 2-3 lbs / 900g - 1.3kg)
  • 1-2 tablespoons kosher salt or sea salt (non-iodized; approximately 15-30 ml)
  • Optional: 1 teaspoon caraway seeds (approximately 5 ml)
  • Optional: 1-2 juniper berries (approximately 1-2)

Instructions:

  1. Remove outer leaves of the cabbage, reserving one or two. Wash the cabbage. Cut the cabbage into quarters and remove the core. Shred the cabbage using a knife, mandoline, or food processor.
  2. Place the shredded cabbage in a large bowl. Add salt and caraway seeds (if using). Massage the cabbage with your hands for 5-10 minutes until it begins to release its juices.
  3. Pack the salted cabbage firmly into the fermentation jar or crock, pressing down to release more liquid. Ensure the cabbage is fully submerged in its own brine.
  4. Place a fermentation weight on top of the cabbage to keep it submerged. If using a ziplock bag, fill it with water and seal it tightly. Cover the jar with a clean cloth secured with a rubber band.
  5. Place the jar in a cool, dark place (ideally 65-75°F / 18-24°C) for 1-4 weeks, or until the sauerkraut reaches your desired level of sourness.
  6. Check the sauerkraut every few days. If mold forms on the surface, skim it off. If the cabbage isn't submerged, add a brine solution (1 teaspoon salt per 1 cup water).
  7. After 1 week, begin tasting the sauerkraut. Once it reaches your desired sourness, transfer it to the refrigerator to slow down the fermentation process. Sauerkraut will keep for several months in the refrigerator.