All Hearts Farm

Raw Sauerkraut

A simple, traditional recipe for making homemade sauerkraut with just two ingredients!
Prep Time 20 minutes
Cook Time 28 days
Servings 32
Calories 85
Cost $5 in ingredients, $5-20 in materials with fermentation weights (optional)

Equipment

  • 1 64oz Jar

Ingredients

  • 2 heads heads green cabbage shredded (about 3 lbs total)
  • 1.5 tablespoons kosher or sea salt avoid iodized salt

Instructions

  • Clean and sterilize your fermenting container or jar.
  • Remove outer leaves of the cabbage and set aside. Shred the cabbage finely.
  • Place the shredded cabbage in a large mixing bowl and sprinkle the salt evenly over it.
  • Massage the cabbage and salt together until the cabbage releases its juices (about 5-10 minutes).
  • Pack the cabbage tightly into the fermenting container, ensuring it’s fully submerged in its own juices.
  • Use the reserved outer leaves to cover the cabbage, then weigh it down with a fermenting weight or a clean jar filled with water.
  • Cover the jar with a breathable cloth or a fermentation lid and set aside at room temperature. If using a mason jar lid, do not screw it on, place it on top lightly. Gasses will form, do not create a bomb!
  • Check daily to ensure the cabbage remains submerged, and skim off any foam or mold that forms.
  • Taste the sauerkraut after 1-2 weeks. Ferment to your desired tanginess (usually 2-4 weeks).
  • Transfer to a sealed jar and refrigerate for storage. Enjoy!

Notes

For best results, use fresh, organic cabbage and non-iodized salt to maintain the fermentation process. Keep your fermenting jar in a cool, dark place for optimal flavor.