My Best Sauerkraut Tips!

Ingredients

• 2 pounds Green Cabbage (core removed, outer leaves discarded, shredded thinly)
• 1 tablespoon Sea Salt (natural, non‑iodized; Himalayan pink salt is also fine)
• 0.5 cup Water (filtered or boiled and cooled; used only if cabbage does not release enough juice)

Instructions

1. Prepare the Cabbage

   Remove the outer leaves, cut the cabbage into quarters, discard the core, and shred the cabbage thinly using a knife or mandoline.

   Time: PT15M

2. Weigh and Measure

   Weigh out exactly 2 pounds of shredded cabbage and measure 1 tablespoon of natural sea salt (or Himalayan pink salt).

   Time: PT5M

3. Massage the Cabbage with Salt

   Place the shredded cabbage in the large mixing bowl, sprinkle the salt over it, and massage with clean hands for about 10 minutes until the cabbage softens and releases its own juice.

   Time: PT10M

4. Pack the Cabbage into the Jar

   Transfer the salted cabbage and its released juice into the fermentation jar, pressing down firmly with a wooden spoon or your fist to eliminate air pockets. Ensure the cabbage is fully submerged.

   Time: PT10M

5. Add Weight and Cover

   Place the fermentation weight on top of the cabbage to keep it submerged, then cover the jar with the cloth and secure it with a rubber band.

   Time: PT5M

6. Ferment at Room Temperature

   Store the jar in a cool, dark place (around 65‑70°F / 18‑21°C) for 7‑14 days. Check daily to ensure the cabbage stays submerged and skim any surface foam.

   Time: PT168H

   Temperature: 68°F

7. Finish and Store

   When the desired sourness is reached, remove the weight, seal the jar with a regular lid, and transfer it to the refrigerator to halt fermentation.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

6 g

Fat

0 g

Fiber

3 g