For All Who Made Kraut With Us

green cabbage

🥗Healthier: red cabbage

💰Cheaper: cabbage scraps

Red cabbage adds color and nutrients, while scraps reduce waste.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals, while table salt is often more affordable.

Weigh your cabbage and vegetables to ensure you add the correct amount of salt to create a 2% brine.

Use 1 tablespoon (16 grams) of salt for 1 3/4 pound (800 grams) of vegetables or 3 tablespoons of salt for 5 pounds of vegetables.

Keep the fermenting cabbage and vegetables submerged using some type of weight, especially during the first 7-10 days.

Put on a lid to keep out the air, as fermentation is an anaerobic process.

Maintain an ideal temperature range of 65-70°F (18-21°C) during the first few days of fermentation.

Cooking Techniques

Spice Level:

Dietary