Go Back


Sauerkraut is one way to enjoy fermented food. This is a simple and healthy recipe. Enjoy!
Prep Time 15 mins
Total Time 12 hrs 15 mins
Servings 6


  • 1 Small Cabbage cored and chopped
  • 2 Tbs Sea salt
  • Water


  • Gather your ingredients together.
  • Core and chop the cabbage.
  • Add the salt to the cabbage and mix using your hands making sure that it is evenly coated.
  • Using a wooden pounder, meat pounder or rolling pin, pound the cabbage to release the juices.
  • Press the cabbage into a large mouth jar.
  • Pouring in any remaining juices from the cabbage.
  • The top of the cabbage should be at least 1 inch below the top of the jar, add water if necessary to cover the cabbage.
  • You can use some cabbage leaves folded over to help submerge the cabbage under the liquid.
  • Cover tightly and keep at room temperature for 3-4 days until transferring to a cold storage.
  • It improves with age, but can be eaten immediately.