How to Make Sauerkraut

Fermentation is an age-old technique that involves altering the properties of food with the use of microbes. Support your gut health with sauerkraut!

Slice you cabbage, add salt, and then massage with your hands to soften the cabbage and bring out its liquid.

Prepare Cabbage

Pack Vessel

Fill your vessel with the cabbage and pack it down until there is enough liquid to cover it. Use fermentation weights to hold it down. Make sure your vessel can breathe.

You can check your cabbage after as few as 3 days for readiness or allow it to ferment for weeks. I think the sweet spot is between 3-6 weeks.


plus tips and tricks to bring you fermentation success

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