How to Make Sauerkraut - one of the easiest homemade fermented foods

sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Himalayan salt offers trace minerals, while table salt is more economical.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile, while cumin is often more affordable.

Remove outer layers of the cabbage, discarding one layer for organic cabbage and two layers for conventional cabbage.

Cut the cabbage in half and remove the stem.

Slice the cabbage into thin strips using a large sharp chef's knife or a food processor with a slicing disc.

Layer the cabbage in a large bowl, adding a bit of salt with each layer.

Let the cabbage and salt mixture sit for 10 to 30 minutes to draw out water.

Grate one or two small carrots and add them to the cabbage mixture (optional).

Grate the core of the cabbage and add it to the mixture.

Massage the cabbage mixture with your hands until it releases liquid and changes color.

Transfer the cabbage mixture into a fermentation container, pressing down to submerge it in its own liquid.

Place reserved cabbage leaves on top to keep the cabbage submerged.

Add a fermentation weight or a small jar filled with water on top of the cabbage.

Cover the container and let it ferment at room temperature for 1 to 4 weeks, checking daily for bubbles and pressing down to keep the cabbage submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary