How To Make Your Own Lacto-Fermented Sauerkraut

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Remove any bad outer leaves from the cabbage and set aside a good leaf for later.

Cut the cabbage off its core and shred it thinly.

Sprinkle 2 tablespoons of salt over the shredded cabbage.

Let the cabbage sit with the salt for about 10 minutes to start pulling out the juices.

Pound the cabbage for about 10 minutes to extract as much liquid as possible.

Pack the cabbage tightly into a clean quart jar, using clean hands to press it down and remove air bubbles.

Ensure the liquid from the cabbage covers the packed cabbage in the jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary