Prepare the Cabbage
Remove outer leaves and quarter the cabbage head
Instructions:
- Remove any damaged outer leaves from the cabbage
- Quarter the cabbage and remove the core
- Slice the cabbage into thin strips (about 1/8 inch thick)
- You should have approximately 2 pounds of shredded cabbage
Tip: A sharp knife or mandoline slicer works best for consistent cuts.
Salt the Cabbage
Add salt to draw out moisture
Instructions:
- Place shredded cabbage in a large mixing bowl
- Sprinkle 1 tablespoon of sea salt evenly over the cabbage
- Toss thoroughly to distribute salt
- Let sit for 10-15 minutes to allow salt to draw out moisture
Important: Use non-iodized salt only (sea salt or kosher salt).
Massage and Squeeze
Work the cabbage to release natural juices
Instructions:
- Using clean hands, massage the salted cabbage vigorously
- Squeeze handfuls of cabbage to release juices
- Continue for 5-10 minutes until cabbage is wilted
- You should see a significant amount of liquid in the bowl
Goal: The cabbage should release enough brine to cover itself when pressed.
Pack into Jar
Transfer to fermentation vessel
Instructions:
- Pack cabbage tightly into a clean glass jar
- Press down firmly to eliminate air bubbles
- Pour any remaining brine from the bowl into the jar
- Leave 1-2 inches of headspace at the top
Note: The brine should cover the cabbage completely when pressed down.
Weight and Cover
Keep cabbage submerged under brine
Instructions:
- Place a clean weight on top of the cabbage
- Cover jar with a clean cloth or coffee filter
- Secure with rubber band or string
- Label with date and contents
Weight options: Glass fermentation weight, clean stone, or water-filled bag.
Begin Fermentation
Place in optimal environment
Instructions:
- Place jar in a cool, dark location
- Ideal temperature: 65-75°F (18-24°C)
- Avoid direct sunlight and temperature fluctuations
- Place on a plate to catch any overflow
Monitor Progress
Check daily and track changes
Daily checklist:
- Check that cabbage remains submerged
- Look for bubble activity (sign of active fermentation)
- Taste test after 3 days
- Remove any surface film if it appears
Timeline: Days 1-3: Active fermentation begins. Days 4-14: Peak activity. Days 15-28: Flavor development.
Harvest & Store
Complete fermentation and preserve
Instructions:
- Taste test regularly after 2 weeks
- When desired sourness is reached, remove weight
- Cover tightly and refrigerate
- Properly stored sauerkraut lasts 6+ months
Perfect sauerkraut: Tangy, crisp texture with no off odors or slimy texture.